De Ma Cuisine

AHO Menu Archive

Wednesday

24

April 2013

2

COMMENTS

Menu Ideas April 22-28, 2013

Written by , Posted in Abundant Harvest Organics, Menu Planning

CarrotsHoney Roasted Carrots and Parsnips, Spring Vegetable Pasta, Carrot-Cashew Salad, Roasted

Daikon Radish – Spring Vegetable Pasta, Fish Tacos, Marinated Radish Salad, Spring Greens Salad

Green Garlic - Sugar Snap Pea Pasta, Spring Frittata alongside a Strawberry-Balsamic Tart, Savory Baked French Toast, Spring Vegetable Pasta

Italian Oregano - Spring Vegetable Pasta, Breadsticks

LemonsSugar Snap Pea Pasta, Sorbet, Spinach and Strawberry Salad

Lettuce Spinach and Strawberry Salad (sub. for spinach)

Mandarin Oranges Simple Orange Salad, Sorbet, Baked Croissant French Toast with Orange Syrup

Potatoes – Meatloaf and Mashed Potatoes alongside Sugar Snap Peas with Butter, Garlic Potato Gratin, Herbed Potatoes, Spring Frittata alongside a Strawberry-Balsamic Tart, Spring Quiche with Potato Crust

Spinach - Savory Baked French Toast, Spring Vegetable Pasta, Spinach and Strawberry Salad, Pesto, Spring Celebration Soup, Sausage and Greens Soup

Spring Onion - Sugar Snap Pea Pasta, Savory Baked French Toast, Spring Frittata alongside a Strawberry-Balsamic Tart, Spring Vegetable Pasta, Sesame Chicken, Couscous Salad, Marinated Radish Salad, Spring Celebration Soup

StrawberriesStrawberry-Balsamic Tart, Spinach and Strawberry Salad with Croutons and Walnuts alongside (leftover, cold) Chicken, Pancakes with Strawberries, Strawberry Freezer Jam, Stuffed French Toast (sub. strawberries for persimmons), Strawberry Vinaigrette, Strawberry Bread, Chilled Strawberry Soup

Sugar Snap PeasSugar Snap Pea Pasta, Spring Vegetable Pasta, Meatloaf and Mashed Potatoes alongside Sugar Snap Peas with Butter, Cashew Chicken with Snap Peas, Raw, Fresh Pea Soup, Sesame Chicken, Couscous Salad, Three Pea Stir Fry

Wednesday

16

January 2013

0

COMMENTS

Menu Ideas Jan 14-20, 2013

Written by , Posted in Abundant Harvest Organics, Menu Planning

(Bolded items are things that are on our menu this week.)

Oranges - Smoothies, Salads, Orange Chicken, eat them RAW!!

Broccoli Raab - Shepherd’s Pie, Roasted Broccoli and Garlic Pizza

Endive - Salad, Wilted Greens

Korean Daikon Radish - Radish Cakes, Shepherd’s Pie, Fish Tacos, Radish Salad

Mustard Green Mix - Shepherd’s Pie, Pesto Pasta, Wilted Greens

Potatoes - Shepherd’s Pie, Mashed Potatoes, Mashed Potato Soup, Borscht

Romaine - Salad, Fajitas, Grilled Romaine Salad

Cabbage - Shepherd’s Pie, Au Gratin, Vegetable Soup, Coleslaw, Sauerkraut, Fish Tacos, Coconut Curry with Lentils, Veggie Bread Ring, Borscht

Dill – Borscht, Fish Tacos

Fennel - Coleslaw

Winter Squash - Butternut Squash Soup, Roasted Vegetable Soup

Mandarin Oranges - Smoothies, Salads, Orange Chicken, Raw

Carrots - Shepherd’s Pie, Au Gratin Cabbage, Tomato Sauce, Roasted Vegetable Soup, Butternut Squash Soup, Carrot Cake Pancakes, Coleslaw, Fish Tacos, Fajitas

Spinach - Smoothies, Pesto Pasta, Wilted Greens

Monday

10

December 2012

0

COMMENTS

Menu Dec 10-23, 2012

Written by , Posted in Abundant Harvest Organics, Menu Planning

Menu Dec 10-23, 2012

Main Side Side Notes
Monday

Winter Squash Pasta Carbonara

Green Salad Salad: Spinach, lettuce, apple, carrot
Tuesday Browned Butter Four Cheese Broccoli Soup Spinach Crostini
Onion Crostini
Broccoli Soup = This Week’s Feast Episode 49!
Crostini: Spinach + Parmesan + Salt + Pepper + Olive Oil
Onion + Gruyère + Salt + Pepper + Olive Oil
Wednesday Carrot Cake Pancakes Frittata Bacon Frittata: Use broccoli, parsley, spinach, onion, and any other veggies you love.
Pancakes are from Joy the Baker’s cookbook, on page 35.
Cook bacon to desired crispness and serve alongside. You could also crumble it and use it to top the Frittata.
Thursday

Roast Beef

Wilted Greens Roasted Cinnamon and Maple Apples and Pears Apples and Pears: Core fruit and hollow out slightly. Fill with a mixture of maple syrup, cinnamon, nutmeg, and oats. Roast at 350F until fruit is tender.
Friday Spinach Risotto with Roquefort Za’atar Citrus Chicken
Saturday Roasted Fennel Pollen Potatoes Salmon with Garlic, Pistachio Cream Sauce Recipes will be available on Friday Dec 14.
Sunday Roasted Broccoli Pizza Broccoli Slaw with Oranges

 

 

Monday

Ginger-Citrus Stir Fry

Daikon Radish Cakes Fried Rice Stir Fry: Use daikon radish, carrot, broccoli, onion, and any other veggies you like.
Tuesday Chicken Caesar Salad Apple and Pear Crostini Salad: Use chicken leftover from Friday’s Za’atar Citrus Chicken. Omit Fava Beans.
Crostini: Apple + Cheddar, Pear + Gruyère
Wednesday Beef Stew Goat Cheese Biscuits Stew: Use beef leftover from Thursday’s Roast Beef. Use potatoes, onion, rosemary, squash, daikon, carrot, parsley, and any other veggies you’d like.
Biscuits: Recipe is near the bottom of the post. 🙂
Thursday

Sausage

Mashed Potatoes Roasted Broccoli Sausage: Cook up your favorite sausage according to package directions.
Friday Fancy Pizza Green Salad Salad: Top with your favorite toppings.
Saturday Wraps with Maple Balsamic Vinaigrette Rosemary Infused Fries Wraps: Use chicken leftover from Friday’s Za’atar Citrus Chicken. Wrap it in a tortilla along with spinach, carrot, onion, apple, lettuce, and top with vinaigrette.
Fries: Omit chili powder and paprika and drizzle with rosemary infused olive oil.
Sunday Roasted Butternut Squash Soup Onion Tarts Tarts: Use onions in place of the apples and cabbage.
Recipes are from: De Ma Cuisine, My Recipes, Joy the Baker, Food Network.

 

 

Monday

3

December 2012

0

COMMENTS

Menu Dec 3-9, 2012

Written by , Posted in Abundant Harvest Organics, Menu Planning

Menu Dec 3-9, 2012

Main Side Side Notes
Monday

Poached Eggs with Spinach and Walnuts

Tuesday Mom’s Roasted Beet Salad Roast Beef Chocolate Mint Ice Cream Mom’s Beet Salad – This Week’s Feast – Episode 48!
Mix finely chopped good quality chocolate and chopped chocolate mint into vanilla ice cream!
Wednesday Taco Salad Use the veggies you have on hand for the salad: komatsuna, lettuce, onion, cabbage, carrot, spinach, broccoli…
Thursday

Sarah’s Honey Soy Salmon

Roast Veggies with Vinaigrette Pear Crisp I’d use real whipped cream for the crisp.
Friday Stir Fry Use the veggies you have on hand! Komatsuma, cabbage, carrot, onion, broccoli…
Saturday Double Butter Soup Crostini
Sunday Browned Butter Chicken Parmesan and Garlic Roasted Yams Just the chicken in the first recipe!
Recipes are from: De Ma Cuisine, My Recipes.

Friday

9

November 2012

0

COMMENTS

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.