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Menu Nov 12-25, 2012 (Thanksgiving Menu!)

Written by , Posted in Abundant Harvest Organics, Menu Planning

Menu Nov 12-25, 2012

Main Side Side Notes
Monday

Roasted Chicken

Scalloped Root Veggies with Gorgonzola Freeze leftover chicken for Thursday’s Chicken Pot Pie.
Tuesday Cornmeal Pancakes with Warm Persimmon Sauce Crispy Spiced Potatoes with Brown Sugar This Week’s Feast Episode 46!
Wednesday Butternut Squash Pasta Carbonara Sourdough Bread
Thursday

Chicken Pot Pie

Use leftovers from Monday’s chicken.
Friday Fancy Pizza Green Salad Top your salad with some grated carrot, chopped pears, pomegranate, and a homemade oil and vinegar dressing: balsamic vinegar, salt, pepper, bit of maple syrup, drizzle in olive oil as you whisk.
Saturday Spaghetteroni and Cheese Caesar Salad Omit chicken and fava beans in salad.
Sunday Borscht Sourdough Bread

 

 

Monday

Winter Veggie Salad

Crusty Bread
Tuesday Chard Wraps with Beef and Tarragon Fuyu Persimmons with Vanilla Ice Cream Use cabbage leaves instead of chard for wraps.
Wednesday Pulled Pork Sandwiches with Coleslaw Homefries
Thursday

Apple Cider Brined Turkey

Mashed Potatoes and Savory Herb Gravy Stuffing
Maple Bacon Mashed Sweet Potatoes
Green Beans with Toasted Almonds and Lemon
Sheila’s Potato Pan Rolls
Friday BBQ Pear Bacon Pizza Persimmon Salad Use pear instead of apple on the pizza.
Salad: Chop up some Fuyu persimmons, and toss with roasted almonds, chopped pears, and a homemade oil and vinegar dressing: red wine vinegar vinegar, salt, pepper, bit of maple syrup, drizzle in olive oil as you whisk.
Saturday Thanksgiving Soup Crostini Crostini: Use sourdough bread or French baguette.
Topping ideas: Pear+Cheddar
Tarragon+Spinach+Garlic
Pear+Honey+Blue Cheese
Sunday Spicy Turkey Chili Sharp Cheddar Cheese Crackers

Recipes are from: De Ma Cuisine, My Recipes, Joy the Baker.

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