Sample Weekly Menu
Day 1
Cream of Asparagus Soup
[provisions]
Cut tops off asparagus. Cut stalks into 1/2 inch pieces. Put leeks into a bowl of cold water. Stir around to remove sand. Drain. Cook leeks in 2 T butter in 4 quart heavy saucepan over medium low for 5 minutes. Add asparagus and season with salt and pepper. Cook for approximately 8 minutes. Add broth and cover for about 20 minutes. Puree soup in batches and return to pan. Stir in heavy cream. Add more chicken broth if necessary to bring to desired consistency. Whisk in remaining butter and lemon juice.
Pork Tenderloin Two Ways
[provisions]
Remove silver skin from both tenderloins. For the first tenderloin, you want to cut down the middle without slicing through to the other side, butterfly open. Cover with plastic wrap and pound out to an even thickness. Season with 1 T salt and 1 T pepper on both sides. Combine dried figs in a food processor with gorgonzola and 2 T fig balsamic. Process until smooth. Spread mixture evenly on pork leaving about ½ inch on all edges. Roll up and secure with kitchen string. Wrap in plastic wrap and place in refrigerator.
For the second tenderloin, season with salt and pepper. Add fig balsamic, olive oil, garlic, Dijon mustard and rosemary to a Ziploc bag and place pork inside. Refrigerate for at least 4 hours.
Remove both tenderloins from refrigerator 1 hour before cooking. Pour marinade into a small sauce pan. In an oven proof skillet, heat 2T olive oil over medium high heat. Sear both tenderloins on all sides, about 6-8 minutes. Place directly in 350 degree oven for 20-25 minutes. Heat marinade over medium heat until boiling then reduce to a simmer.
Let pork rest covered with foil for at least 5 minutes. Slice into 1 inch slices. Pour a few tablespoons of marinade onto each plate and then top with 2 slices of stuffed pork and 2 slices of marinated pork.
Rosemary Carrots
[provisions]
Cook carrots in boiling salted water until crisp tender, about 8 minutes. Drain and place back in the pan with butter and rosemary. Season with salt and pepper
Pureed Cauliflower
[provisions]
In a medium saucepan with a lid, place cauliflower and chicken stock. Bring to a boil then reduce heat to medium and cook for 10 minutes until tender. Remove cauliflower and place in food processor with butter and process until smooth. Gradually add half and half to desired consistency. Season with salt and pepper.
Pumpkin Pie
[provisions]
Preheat oven to 350. In a food processor combine butter, gingersnaps, powdered sugar and pecans. Press mixture into the bottom of a 9-inch spring form pan. Bake for 8 minutes. Whisk remaining ingredients. Let crust cool for 30 minutes. Add pumpkin mixture and return to oven for 25 minutes. Let cool completely on a wire rack.
Serve with whipped cream.
Day 2
Bacon Wrapped Dates
[provisions]
Preheat oven to 375 degrees. Slice date open and place small piece of cheese inside. Wrap with 1/2 slice of bacon and secure with toothpick. Repeat for remaining dates. Place on rimmed baking sheet. Bake for 40 minutes or until bacon is crisp, rotating about half way through.
Basque Chicken
[provisions]
Heat oil in a large skillet over medium heat. Season chicken with salt, pepper and 1 T pimenton. Cook ham for about 5 minutes. Remove and set aside. Place chicken in pan, skin side down and cook about 6 minutes per side until browned. Remove and set aside. Place bell peppers and onion in pan, season with remaining 1 T pimenton and cook for about 6 minutes. Add chicken and ham back to pan. Add chicken broth and bring to a boil. Reduce heat to simmer, cover and cook 20 minutes. Uncover and cook 10 more minutes.
Garnish with fresh parsley.
Smashed Potatoes
[provisions]
In a large pan, place potatoes and enough water to cover. Add 2 T salt. Cook over medium high heat for about 20 minutes or until fork tender. Drain and place back in pan over medium heat and mash. When dry, add butter, half& half and crème fraiche. Continue mashing until desire consistency is achieved.
Roasted Asparagus
[provisions]
Preheat oven to 400 degrees. Place asparagus on baking sheet lined with foil. Season with salt and pepper. Roast for 12 minutes.
Day 3
Arugula Salad
[provisions]
Place arugula and avocado in a large salad bowl. Using a vegetable peeler, slice off ribbons of cheese. Whisk oil, lemon juice, salt and pepper in a small bowl. Toss dressing with salad.
Baked Sausage Penne
[provisions]
Prepare penne according to package instructions. Do not overcook! Meanwhile, in a large skillet, brown sausage breaking up with the back of a spoon. Season with salt, pepper and red pepper flakes. When sausage is almost cooked add garlic, stirring well for about 2 minutes. Add tomatoes with juice. Add chopped swiss chard, stirring until wilted. Again season with salt and pepper. Add cooked penne and 1 C of mozzarella and stir well. Place in a 9×13 pan and top with remaining cheese. Bake in a 350 degree oven for 30 minutes. Place bread in oven for last 10 minutes.
Lemon Sorbet with Raspberries
[provisions]
Divide sorbet into 4 bowls. Top with raspberries. Stack mint leaves, roll tightly and thinly slice. Garnish sorbet with sliced mint leaves.
Day 4
Bruschetta with Brie, Walnuts and Honey
[provisions]
Preheat oven to 350 degrees. Brush slices of bread with olive oil. Place in oven for about 10 minutes. Remove and top each slice with a piece of cheese. Place back in oven for 8 minutes or until cheese is melted. Top each slice of bread with 1 walnut and drizzle with honey. Serve immediately.
Halibut Provencal
[provisions]
Heat olive oil in a large pan (with a lid) over medium heat. Sauté garlic for 1 minute, stirring constantly. Add olives, 1 t pepper and next 3 ingredients and bring to a boil. Cover and reduce heat to a simmer. Season fish with salt and remaining pepper. Place fish on top of tomato mixture. Cover and cook for 10 minutes or until fish flakes easily with a fork. Place a piece of fish on each plate. Drizzle with a little lemon juice and top with tomato mixture.
Near East Parmesan Couscous
[provisions]
Prepare according to instructions on package.
Haricot Verts
[provisions]
Cook beans in a large pot of salted water until crisp-tender, about 6 minutes. Drain and return to pan with butter and lemon zest.
Chocolate Mousse
[provisions]
Melt the chocolate in a double boiler or a bowl set over a pan of simmering water. When just melted, remove from heat and add the sugar and coffee. Cool slightly. Add egg yolks one at a time. Beat egg whites until very stiff peaks are formed. Gently fold egg whites into chocolate mixture. This takes a few minutes. Fold…do not rush! Pour mousse into individual ramekins or stem ware. Refrigerate overnight.
Day 5
Spinach Salad
[provisions]
Combine first 5 ingredients in a large salad bowl. In a small saucepan, heat oil and next 6 ingredients until warm, whisking until well combined. Pour warm dressing over salad a little at a time, tossing until dressed.
Grilled Rib-Eye Steaks
[provisions]
Bring meat to room temperature, about 45 minutes. Season with salt, pepper and garlic. Preheat grill to approximately 400 degrees. Grill steaks to desired doneness, about 6 minutes per side for medium rare. Important: Remove and let rest for at least 7 minutes!
Au Gratin Potatoes
[provisions]
In a large pan, over medium low heat, sauté onion and fennel in olive oil for approximately 15 minutes. Remove and toss with sliced potatoes, salt, pepper, nutmeg, heavy cream and 1 C Gruyere cheese. Pour into a greased casserole dish and sprinkle remaining cheese on top. Bake at 350 degrees for about 1 ½ hours.
Steamed Broccoli
[provisions]
Steam broccoli for about 8 minutes or until fork tender. Drain and toss with butter and salt.
Spiced Apple Cake
[provisions]
Combine all ingredients in a large bowl. Grease a bundt pan or tube pan. Bake at 350 degrees for 50 minutes.
