Here’s our menu:
To start: Braised mustard greens bruschetta with fresh ricotta – this is a recipe Holley has created … goes perfect with a couple of IPAs (or so my brother-in-law tells me). I’ll share the recipe in an upcoming post.
First course: Curried pea soup with crème fraîche and mint
Second course: Grilled skirt steak with fennel and all-red potato hash, black-olive aioli and arugula
Dessert: Cornmeal shortcakes with strawberries, mint and crème fraîche
To drink: Mojitos and Taval Rosé
At the market
Basil
Beets
Carrots
Oak-leaf lettuce
Parsley
Raspberries
Red onions
Strawberries
Swiss chard
Baby zucchini
Basil
Beets
Carrots
Oak-leaf lettuce
Parsley
Raspberries
Red onions
Strawberries
Swiss chard
Baby zucchini
Menu: week of 12 July 2009
Sunday: Leftover lamb meatballs and spaghetti from dinner @ Lombardino’s
Monday: Leftover skirt steak with black-olive aioli, all-red potato and fennel hash; curried pea soup
Tuesday: Cumin-scented roasted beets and carrots with almond-chickpea hummus and whole-wheat naan
Wednesday: Homemade macaroni and cheese with sautéed Swiss chard
Thursday: Pizza with baby zucchini and goat cheese with a salad of baby greens
Sunday: Leftover lamb meatballs and spaghetti from dinner @ Lombardino’s
Monday: Leftover skirt steak with black-olive aioli, all-red potato and fennel hash; curried pea soup
Tuesday: Cumin-scented roasted beets and carrots with almond-chickpea hummus and whole-wheat naan
Wednesday: Homemade macaroni and cheese with sautéed Swiss chard
Thursday: Pizza with baby zucchini and goat cheese with a salad of baby greens
Sounds like a wonderfully tasty menu!
ReplyDeleteJustnie
have to follow the name got me came from foodie blogroll i have a bella bambino also
ReplyDelete