September 29th, 2013 ~ Weekly Dinner Menu

Weekly DINNER Menu Sign

SUNDAY

Beef & Mushroom Pot Pies * |  Brussels Sprouts

MONDAY

French Tomato Soup with Gruyère Tartines *  |  Kale Caesar Salad *

TUESDAY

Butterflied & Braised Chicken  |  Truffled Cauliflower Mash *  |  Lemon~Caper Gremolata *

WEDNESDAY

Chicken Salad with Homemade Tarragon Mayonnaise & Grapes on Croissants *  |  Kale~Apple Slaw with Poppyseed Dressing

THURSDAY

Orecchiette with Roasted Tomato~Basil Cream 

FRIDAY

Balsamic Roast Beef French Dip Sandwiches *  |  Chips  |  Fruit

{ * indicates a new recipe to be posted the following day }

Last week was…unusual.  After four days spent at a horse show with the girls, I returned home to a weekly menu featuring some of our favorite dinners from The Dinner Concierge archives.  Photos already taken and posts written, I was given the precious gift of time.  Time to plow through the mountains of laundry which inevitably appear after a horse show, and time for a bit of housekeeping, both at home as well as here…yes, that’s right, my recipe index is finally up-to-date!!!  But, aside from one quick visit for this special occasion, I have missed this little space and our daily dinner conversations.  It was fun to go back and enjoy past favorites {if you have not yet tried the Vietnamese Pork Chops with Fresh Apple Salsa yet you simply must…as soon as possible…it completely WOW’d us all over again} but I am now looking forward to this week and some new recipes.

A few notes on this week’s menu…

SUNDAY:  Yesterday was homecoming for Max’s high school.  The morning began with his football game {a 40-0 victory!} and then we returned home with friends and enjoyed a prime rib dinner before the boys headed to the homecoming dance.  I am using the leftover prime rib meat to make beef and mushroom pot pies for this evening’s dinner.  With the meat already prepared, and using store-bought puff pastry dough, individual pot pies will be an easy and comforting fall dinner.  Michael left this morning for Finland once again and will be returning on Friday evening so, this week’s dinners need to be “user-friendly” as I am juggling schedules for the three children {as well as a horse show beginning on Thursday} solo.

MONDAY:  Today is a scheduled training day at the beach in Bodega for the girls and their horses.  All-in-all, not a bad way to spend a Monday…time spent with the girls, beautiful animals, sun, sand, breezes and the ocean..

Horses Beach Collage

 I will pack a picnic lunch for us.  The girls will gallop the horses along the beach at low tide and we will be back home in plenty of time to get Max from football practice.  Because I will be out for most of the day, I plan on preparing our dinner soup for this evening, as well as the salad dressing, on Sunday afternoon.  Before leaving in the morning, I will put the soup into the slow-cooker, set on “warm”, and when I get home, all that will need to be done is toss the salad and toast bread slices for the tartines.  The soup is a new recipe and a nice twist on the classic combination of tomato soup and grilled cheese sandwich.

TUESDAY:  A favorite of ours, Spatchcocked & Braise~Roasted Chicken is easy and it yields such flavorful meat…

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Save yourself a step, and a bit of time, by having your butcher remove the backbone from the chicken for you.  Instead of rice or mashed potatoes and a salad, I am trying a new mashed cauliflower recipe as well as a gremolata {fancy name for chopped parsley, garlic & lemon zest} to serve alongside the chicken.

WEDNESDAY:  Leftover chicken meat from last night’s dinner will be turned into our favorite chicken salad with the help of Homemade Mayonnaise and some halved red & green grapes.  Our sandwiches this evening will be served with this Kale~Apple Slaw with Poppyseed Dressing

Dressing Collage

Kale Apple Collage

THURSDAY:  The end of the week is in sight but this is when things get a bit crazy for me.  After dropping Max and Mallory off at school in the morning, I need to get Maddie and her horse down to a show south of San Francisco and then be back home in time to get Mallory from school.  Up and back involves about 5 hours of driving and then one more trip out in the evening to get Max from football practice.  Dinner tonight needs to be comfort food with minimal preparation.  This Orecchiette with Roasted Tomatoes & Basil cream fits the bill and it is a great way to use some of our last tomatoes of the season…

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FRIDAY:  Before I get Max and Mallory to school I will put a boneless chuck or round roast into the slow cooker for this evening’s sandwiches.  The roast will cook all day and be ready for dinner well before I arrive home in the afternoon.  After dropping the children off at school, I will need to head back to the horse show and hopefully catch Maddie’s ride but, if not, be there to pack up all of her gear as well as her horse and drive back to the barn in Petaluma.  Michael arrives home from Finland by 2:00pm and, after a week of traveling abroad, I know he will be excited for a hearty roast beef sandwich for dinner.  After my last go around with homemade potato chips, I will be purchasing a bag from the store on my way home as well as some fresh fall fruit…plums have been looking pretty beautiful around here lately.

How is your week looking?  A bit crazy?  Just remember…one step at a time and…

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Have a Wonderful Week!

K Initial

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