This Week’s Menu

Menu for the week of January 5th: 

Supper Club Night! We participate in a Supper Club that meets every other month, rotating the host and hostess. Host chooses the theme and we all bring dishes to match. Tonight, I am making pissaladiere nicoise for a French country theme hosted by fellow supper clubbers. It’s a savory French tart filled with caramelized onions, oil-cured olives and anchovy filets.

Shellfish and black bean chili with chipotle peppers
Freshly made guacamole & store-bought salsa
Simple green salad with lime and roasted pepitas

Beef and vegetables braised in red wine. ( prepared on Sunday as it’s always better the next day)
Fennel and tart cherry salad with feta and lemon vinaigrette

Beef & vegetables braised in red wine.

Beef & vegetables braised in red wine.

Tuesday & Wednesday: Leftover nights

Indian black pepper chicken *TIME SAVER*(I made the freshly toasted and ground spice rub on Sunday for an easy weeknight supper)
Grape raita
Roasted cauliflower with garlic.

Friday: end of a work week — we are going out!


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