Sharing some photos of our family's culinary "highlights" last week...
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| The Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up! |
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| My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad... Loving it "baveuse", meaning runny |
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| My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette |
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| Impromptu picnic to go see an art exhibit at Mt Wilson, it's not a proper picnic without tomato and hard-boiled egg |
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| Plum-pear compote with mashed banana |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Petit Basque (sheep's milk), Vache Qui Rit, Pecorino.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Beets & Feta salad
Main course: Salmon & sorrel puree
Goûter (4pm snack) - Watermelon-fig granita from Fig + Fauna blog (Big hit on my street last week, forget the lemonade stands, start the granita stands!)
Dinner
Appetizer / Finger Foods: Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up!
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| My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad... Loving it "baveuse", meaning runny |
|
| My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette |
|
| Impromptu picnic to go see an art exhibit at Mt Wilson, it's not a proper picnic without tomato and hard-boiled egg |
|
| Plum-pear compote with mashed banana |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Petit Basque (sheep's milk), Vache Qui Rit, Pecorino.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Beets & Feta salad
Main course: White asparagus tips in yogurt sauce
Main course: Ham, baby bok choy puree
TUESDAY
Lunch
Appetizer / Finger Foods: Leek's whites in baby vinaigrette*
Main course: Veal, peashoots and microgreens puree*
Goûter - Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up!
|
| My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad... Loving it "baveuse", meaning runny |
|
| My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette |
|
| Impromptu picnic to go see an art exhibit at Mt Wilson, it's not a proper picnic without tomato and hard-boiled egg |
|
| Plum-pear compote with mashed banana |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Petit Basque (sheep's milk), Vache Qui Rit, Pecorino.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Beets & Feta salad
Main course: Peaches & apricots (it's farmer's market day!)
Dinner
Appetizer / Finger Foods: Black beans & cauliflower
Main course: Roast beef, with broccoli-turnip puree
WEDNESDAY (Happy Fourth!)
Lunch
Appetizer / Finger Foods: Yellow tomatoes & green beans
Main course: Cod & green asparagus puree
Goûter - Cherries with riz au lait*
Dinner
Appetizer / Finger Foods: Blue potato, cauliflower and tomato salad (for some celebratory flag colors!)
Main course: Tofu with creamed kale*.
THURSDAY
Appetizer / Finger Foods: Cold cauliflower, green beans & Italian parsley salad
Main course: Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up!
|
| My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad... Loving it "baveuse", meaning runny |
|
| My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette |
|
| Impromptu picnic to go see an art exhibit at Mt Wilson, it's not a proper picnic without tomato and hard-boiled egg |
|
| Plum-pear compote with mashed banana |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Petit Basque (sheep's milk), Vache Qui Rit, Pecorino.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Beets & Feta salad
Main course: Duck, white beans and tomato puree
Goûter - Plum-pear compote
Dinner
Appetizer / Finger Foods: Mixed quinoa salad*
Main course: Soft boiled egg with carrot-turnip-leeks puree
FRIDAY
Lunch
Appetizer / Finger Foods: Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up!
|
| My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad... Loving it "baveuse", meaning runny |
|
| My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette |
|
| Impromptu picnic to go see an art exhibit at Mt Wilson, it's not a proper picnic without tomato and hard-boiled egg |
|
| Plum-pear compote with mashed banana |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Petit Basque (sheep's milk), Vache Qui Rit, Pecorino.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Beets & Feta salad
Main course: Crème of crudités
Main course: Turkey & yellow squash puree
Goûter - Nectarine and plum
Dinner
Appetizer / Finger Foods: Blue potato & mint salad inspired from Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up!
|
| My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad... Loving it "baveuse", meaning runny |
|
| My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette |
|
| Impromptu picnic to go see an art exhibit at Mt Wilson, it's not a proper picnic without tomato and hard-boiled egg |
|
| Plum-pear compote with mashed banana |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Petit Basque (sheep's milk), Vache Qui Rit, Pecorino.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Beets & Feta salad
Main course: Lavendar & Lovage blog
Main course: Lentils cooked with onions and herbs*
SATURDAY
Lunch
Appetizer / Finger Foods: Avocado, red tomato
Main course: Chicken & spinach-broccoli puree
Goûter - Attempting Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up!
|
| My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad... Loving it "baveuse", meaning runny |
|
| My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette |
|
| Impromptu picnic to go see an art exhibit at Mt Wilson, it's not a proper picnic without tomato and hard-boiled egg |
|
| Plum-pear compote with mashed banana |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Petit Basque (sheep's milk), Vache Qui Rit, Pecorino.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Beets & Feta salad
Main course: Lavender-peach ice cream from Tartelette blog!
Dinner
Appetizer / Finger Foods: Hearts of palm & vegetable noodles
Main course: Carrot Risotto from the blog Food Loves Writing was fabulous, Pablo gobbled it up!
|
| My mother whipped up this amazing potato-mushroom omelet before the mushrooms went bad... Loving it "baveuse", meaning runny |
|
| My new mom friend Hiromi gave me these precious beans from her garden! Pablo and we ate them in a salad with garlic and parsley vinaigrette |
|
| Impromptu picnic to go see an art exhibit at Mt Wilson, it's not a proper picnic without tomato and hard-boiled egg |
|
| Plum-pear compote with mashed banana |
Cheeses of the week: Following French tradition, I always offer a little bit of cheese at the end of every meal, between the main course and dessert. Rotation this week: White cheddar from New Zealand, Petit Basque (sheep's milk), Vache Qui Rit, Pecorino.
Desserts: At lunch, I offer a fruit yogurt (or plain yogurt with fresh fruit), but at night, I prefer sticking to plain yogurt (regular whole milk plain, sheep’s milk, and Greek yogurt for extra protein) to avoid too much sugar before bedtime.
If you would like a particular recipe on the menu, feel free to contact me! (I marked with a * the recipes that will be the topic of upcoming posts).
MONDAY
Lunch
Appetizer / Finger Foods: Beets & Feta salad
Main course: Cod brandade with Swiss Chards
SUNDAY
Lunch
Appetizer / Finger Foods: Broccoli florets
Main course: Lamb & cauliflower puree
Goûter - Apricot Flan*
Dinner
Appetizer / Finger Foods: Avocado, hearts of palm
Main course: Shrimp scampi with sauteed rosemary & garlic eggplant
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