Week of October 26th

Saturday:

• It’s Supper Club time again tonight. The theme is Thai and I am bringing shrimp in caramel sauce.

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Sunday:

• Coq au Vin
• Roasted farmer’s market vegetables: squash, cauliflower, shallots, parsnips … whatever looks good

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Monday:

• Asian cabbage salad: shred cabbage and dress with minced garlic, lime juice, sesame oil and minced Thai red peppers.
• Moo Shu Pork

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Tuesday:

• Poached eggs over roasted farmer’s market mushrooms
• Fall salad with apples and comte cheese: this is my absolute favorite fall salad. The combination of crisp green apples, nutty comte cheese and crunchy hazelnuts is fantastic.

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Wednesday:

• Leftover Coq au Vin (this is even better as leftovers)
• Arugula salad with lemon juice and olive oil

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Thursday:

• HALLOWEEN — BOO!

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Friday:

• DATE NIGHT!