Squash. It has such a great sounding name and it can make a nice squish when you eat it. Food that sounds like it is. Kim of Gluten Free is Life is hosting this week’s swap. I do have two pumpkins that I will attempt to carve this week in honor of squash and their lovely seeds. It is really all about the seeds for me. I do like butternut squash soup and some nicely roasted acorn squash. I am squashless at the moment, with the exception of our pumpkins, so those will have to do. I forgot to check the ingredient before we went grocery shopping yesterday. We have a heavily Italian country oriented menu this week due to Eby picking out some dishes and making his way through some more Italian cook books. They all sounded good to me too.
Sunday: Hunters stew with rabbit and smashed potatoes. It took me a while to get over the concept of rabbit, even though most of the world eats them if they have rabbits running around. It was tasty. Eby made it, but I had to cut it up for him. If it hadn’t been for recent work events that gross me out worse, I might not have made it through.
Monday: Pork cutlets with prosciutto, parmeasan and Marsala wine with a pesto risotto
Tuesday: Rice and Cabbage soup with pancetta – the recipe looks better than the title, trust me.
Wednesday: Turkey tenderloins stuffed with spinach or stuffed porchetta style and roasted.
Thursday: On the road and back late: Ragu Bolonese with noodles. I did a crock pot full of grass fed beef short ribs recently and froze the meat to use in a ragu. It was already slow cooked so shouldn’t take much time to throw together along with a spinach salad.
Friday: Chicken ala Diavola with potatoes chianti – this didn’t happen a couple of weeks ago and now we have chicken again from my brother. Lots of smoked paprika and lemon zest in this dish!
Saturday: Grass fed burgers on the grill, tator tots with salad
Sunday: Down to Eby’s parents for dinner. Their first time cooking a gluten free meal and Eby has been coaching them