December 8, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign

SUNDAY

Cauliflower Soup with Maine Lobster   *   |  Charcuterie Board  {A Tree-Trimming Dinner}

MONDAY

Saffron Chicken & Herb Salad  |  Oven-Toasted Rustic Bread  |  Chocolate Cake

TUESDAY

Pork Tenderloins with Hard Cider Sauce  |  Skillet Apples with Sage  |  Roasted Potatoes

WEDNESDAY

Buttermilk~Brined + Fried Little Chickens  *    |  Mashed Potatoes  | Gravy  *    | Peas

THURSDAY

Cream of Roasted Tomato Soup  |  Chopped Kale Salad with Garlic~Lemon Vinaigrette

FRIDAY

Slow~Cooker Pulled Pork Tacos  |  Chili Cabbage Slaw

{  *  denotes a new recipe  }

A few notes on this week’s menu:

SUNDAY:  Today we will make our annual pilgrimage North to Petaluma to select our Christmas tree.  Temperatures here are predicted to range from 46° F as the high with a low of 19°F!  Perfect Christmas tree cutting weather…a large thermos {or two} of hot apple cider will be tucked into our “sleigh” {aka…a Ford F250 pick-up truck}.  The late afternoon and early evening will be spent decorating the tree so I am keeping our dinner fairly low maintenance and one that can be enjoyed while we trim the tree.  In previous years I have set out fondue with a variety of cut vegetables, bread and fruit but this year I have chosen to serve a charcuterie board featuring our favorite cured meats, some local cheese, fresh bread and fruit.  Also on the menu…a cauliflower soup {recipe from my favorite restaurant in San Francisco ~ Boulevard} topped with chunks of fresh Maine lobster.  I will make the soup before we head out on our “hunting” trip and reheat just before serving and the lobster {live Maine beauties purchased and cooked for us by our friends at Seafood Peddler in neighboring Sausalito} will be cracked open and the meat gently reheated as the soup warms.

MONDAY:  I currently have a huge bowl of oranges sitting on my kitchen counter so I wanted to make a dinner salad using this citrus fruit.  This salad {recipe from Jerusalem, A Cookbook by Yotam Ottolenghi & Sami Tamimi} is incredibly flavorful and easy.  Since I don’t have any leftover roasted chicken, I will pick up an organic rotisserie chicken from our local market, making this salad an even easier dinner tonight.  When I pulled up the recipe from my blog archives I was reminded of this fantastic gluten~free chocolate cake which I will make this afternoon.  A slice of this cake, served with this Orange~Cinnamon Cream and a cup of tea will make a tasty dessert treat on this Monday evening.  {Hint:  this simple, NOT overly sweet, cake goes well with a cup of tea or coffee in the morning and/or as an after~school snack}

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TUESDAY:  Two pork tenderloins and a basket of apples are at hand so this quick & easy dish is on the menu tonight.  Some citrus and a bit of hard apple cider add the finishing touch to a very lean cut of pork…

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 WEDNESDAY:  Maybe it is the Christmas spirit but I am letting go of my fear of frying and I am attempting this fried Cornish game hen recipe from Boulevard.  Half~way through finals week in our household, we need a bit of comfort right now and what better dish for that than fried chicken, mashed potatoes & gravy?

THURSDAY:  Tomatoes are not currently in season but roasting market tomatoes brings out the best in their flavor for this soup.  A simple kale salad  will finish this easy weeknight meal…

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FRIDAY:  With half of a pork shoulder on hand as well as a jar of homemade taco seasoning, this meal is the perfect answer for an easy, but tasty, Friday night dinner…

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Have a Wonderful Week Everyone!

K Initial

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