Menu Nov 12-25, 2012
|Monday||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||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.|
|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||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
|Sunday||Spicy Turkey Chili||Sharp Cheddar Cheese Crackers|
Recipes are from: De Ma Cuisine, My Recipes, Joy the Baker.
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