I figured out my menu plan before knowing the “secret ingredient” butternut squash, so I will see if I can fit it in somewhere, perhaps some butternut squash curry soup for lunch on a day when I am working out of the house this week. This week’s menu is hosted by Gluten Free Sox! Check out the new look of her blog today!
Cocktail of the week: Ginger lemon fizz
I made a simple syrup with loads of fresh ginger and lemon grass in it, add to some vodka, ice, lots of lemon juice, lemon wedge and top with soda water – refreshing and easy.
Sunday: Traditional with a flare
Roasted 1/2 chicken with lemon and herbs with roasted new potatoes (still from the farm) and roasted asparagus served with an herby yogurt. ( I thawed the last of our free range chicken and cut it in half, half for the roasted chix and the other half was poached for Tues and then once the meat was cooked, I threw the bones back in for the stock)
Lunch: Day off and Butternut squash curry soup (ha ha I had a can of butternut squash in the cupboard for a squash emergency)
Dinner: Italian momma’s house (Well, if my momma were Italian, I am sure she would have cooked this for me…)
Spinach and Ricotta stuffed Cannelloni (I hope, we will see if my pasta works out) in a bolognese sauce with fresh mozzarella – fun with the pasta machine on the day off!
Tuesday: Comfort food
Chicken pot pie and green salad – Thanks to Carrie for this idea! It’s finally time to try the croissant recipe for my crust!
Wednesday: Neuvo Mexican
Grilled Salmon in a roasted serrano pepper tequila cream sauce with Mexican style rice
Thursday: Irish rainy days
Leek and cheese soup with crusty wheat free bread for dipping
Lamb curry – that is unless we have too many leftovers in which case I will skip this as we are leaving for vacation for the next ten days in the morning! I am making an effort to cook with less leftovers and that takes some training on my part.
Seattle and Portland bound!