December 1st, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign

 

SUNDAY

Grilled NY Strip Steaks  |  Oven~Roasted Potatoes with “Magic Sauce”  *    |  Broiled Green Beans

MONDAY

Pumpkin~Parmigiano Soup  |  Thyme~Roasted Grapes with Ricotta on Bruschetta  *

TUESDAY

Kong Bao Ji Ding Chicken  *  |  Brown Rice  |  Peas

WEDNESDAY

Chanterelle Mushroom + Caramelized Shallot Risotto  *   |  Broiled Green Beans with Lemon Gremolata  *

THURSDAY

French Onion Soup  |  Heirloom Apple Salad  *

FRIDAY

Chicken Salad Sandwiches  |  Stovetop Popcorn  |  Homemade Sage + Ginger Sodas  *

 

A few notes on this week’s menu:

SUNDAY:  Thanksgiving was wonderful and the subsequent leftovers were thoroughly enjoyed…but, after the bird was roasted, sliced for sandwiches, and diced into turkey noodle soup we are ready to move on.  Tonight we are making the most of the mild weather here in the Bay area and grilling beautiful, grass~fed, organic strip steaks…

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Accompanying our steaks this evening will be oven~roasted potatoes drizzled with an oil infused with garlic, rosemary, thyme, and oregano as well as simple broiled green beans.  You must check back for the sauce…it is simply addictive and we have been enjoying it as a topping to eggs in the morning for breakfast for the last 3 days.  

MONDAY:  I made this lovely soup + a roasted grape~ricotta bruschetta a short while ago but never got around to sharing the bruschetta recipe.  You are in for a treat as this toasted bread, caramelized grape + cheese side is absolutely wonderful…a sweet~salty combination that pairs so well with the savory soup!

Intro Collage

TUESDAY:  This Chinese chicken dish is more commonly known as Kung Pao Chicken…a somewhat spicy chicken + peppers entrée served over rice.  Tonight, this familiar Chinese take~out dish goes homemade with a blend of soy sauces, Chinese rice wine, chicken stock, balsamic vinegar, sesame + peanut oils, dried hot red chiles, scallions, garlic, fresh ginger + peanuts.  The chicken mixture will be served over a bed of brown rice and peas.  After allowing the chicken to marinate for half of an hour, the meal comes together in less than 15 minutes.

WEDNESDAY:  I adore the earthy flavor of mushrooms and chanterelles, currently in season, have to be my favorite.  What I would give to go foraging for them in the woods on a late autumn, misty morning but, until then, my friends at Far West Funghi in the SF Ferry Building will happily satisfy my craving.  These woodsy treasures will be consumed in a creamy risotto this evening, using homemade stock, and served with one of our favorite vegetable sides from Thanksgiving…broiled green beans with lemon gremolata.

THURSDAY:  This evening’s soup will feature onions that have been caramelized in the slow~cooker with a homemade, rich beef broth that I started over the weekend.  My meat~loving family adores this rich soup!  The heirloom apple salad is a seasonal treasure tossed with a dressing of crème fraîche, rosemary, garlic + champagne vinegar.  

FRIDAY:  A handful of appointments and errands have me away from home all day so our favorite chicken salad sandwiches will be served using grocery market, rotisserie chickens {a time~saving step to these amazing sandwiches}…

IMG_5581Stove-top popcorn and sodas made with a homemade simple syrup of fresh sage + ginger complete our end~of~the~week dinner.

 

Have a Wonderful Week Everyone!

K Initial

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