Weekly Menu — 10/26/2013

Week of October 26th

Saturday:

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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:

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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!
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