Menu for the week of Dec 3 - Light Mexican

Sat: Chiles rellenos fritatta https://www.hatch-green-chile.com/hatch-green-chile-recipes/gree...
Sun: Chicken dish with green veg http://familyspice.com/back-to-school-dinner-hatch-chile-verde-w...
Mon: Spinach salad with beets, pickled corn, avocado, pecans, and goat cheese (+ ficelle or hot rolls)
Tue: https://audreyandjon.com/recipes/berber-eggs a la mexico with corn tortillas, avocado, crema
Wed: Vegetarian taco salad with avocado, pickled corn, queso fresco, etc.
Thu: https://audreyandjon.com/recipes/chicken-rice-and-beans with leftover chicken

Menu for the week of Nov 26

Sat: Ethiopian/out
Sun: Smoked salmon + creme fraiche, pepper jelly, veg/broccoli
(roast beets, sweet potatoes)
Mon: Leftovers!
Tue: Spinach salad with beets, pecans, and goat cheese
Wed: Dinner out at events
Thu: Salmon salad (greens, salmon, avocado, goat cheese, red onion, tomato)
Fri: Pineapple and pearls (Early!!!)

Sweet Potato Pecan Casserole

Courtesy of the internet.

Makes one 9x9 casserole dish.

Filling
2.5 pounds sweet potatoes
1 egg
½ tsp vanilla
1/4 cup butter, melted
½ cup brown sugar
1.5 tsp salt (or to taste)
1/4 cup milk or heavy cream

Topping
1/4 cup brown sugar
2 Tbsp flour
1/4 cup melted butter
½ cup pecans, roughly chopped
1-2 cups mini marshmallows

DO AHEAD:
Roast sweet potatoes in oven until fork-tender.

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Devil's Tear's

2 parts rye
1 part scotch
juice of 1 lemon
1 dash angostura bitters
1 tsp saltwater

Stir together with ice, serve in a lowball. Based on a cocktail at Water and Wall in Virginia

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Menu for the week of Nov 19

Sat: Out
Sun: Ricotta ravioli w/ pesto and salad
Mon: Composed salad (pepper cheese, tuna / anchoas, olives, cherry tomatoes, red pepper x2, pepperocini)
Tue: Salmon / cheese / etc
Wed: (Ambar)
Thu: THANKSGIVINGGGG
Fri: Leftovers!

Menu for the week of Nov 12: Mediterranean

Wheat Berry Salad

Sat: https://audreyandjon.com/recipes/salmon-tomato-and-olive-salsa and green veg
Sun: Steak with salad, sweet potato, green veg
Mon: Out
Tue: https://audreyandjon.com/recipes/wheat-berry-fennel-and-pomegran...
Wed: Ricotta ravioli w/ pesto and salad
Thu: https://audreyandjon.com/recipes/fried-chickpeas-chorizo-and-spi... (use kale!)
Fri: Fried eggplant or arancini with marinara sauce and salad

Persimmon with Burrata

Persimmon with Burrata

2 ripe Fuyu persimmons (wide, tomato/pumpkin shaped)
3 tablespoons Roughly Chopped Toasted Hazelnuts or walnuts
2 tablespoons pomegranate seeds
extra-virgin olive oil for drizzling
balsamic vinegar or pomegranate molasses, for drizzling, optional
Maldon sea salt or other flaky sea salt, for garnish
1 piece fresh burrata cheese

Thinly slice persimmon and distribute on a plate. Serve with burrata (or sliced fresh mozzarella), and nuts, pomegranite seeds sprinkled on top, lightly drizzle with olive oil.

Via http://saltandwind.com/recipes/417-persimmon-carpaccio-burrata-r...

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Smoked Chicken

1 ~4lp spatchcocked chicken
Salt
dry rub

2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

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Menu for the week of Oct 16

Sat: Smoked chicken + broccoli; smoke salmon, grill veg (sweet potato, sunchokes, beets, carrots)
Sun: Chiles rellenos w/ (defrosted) beans, (poblano rice), corn tortillas, pico, sour cream [make ravioli]
Mon: Roasted root vegetable salad with tahini dressing https://audreyandjon.com/recipes/roasted-vegetables-quinoa-and-g...
Tue: Salmon w/ http://www.bonappetit.com/recipe/crunchy-turnip-apple-and-brusse... and broccoli
Wed: http://www.bonappetit.com/recipe/beet-and-arugula-salad-with-qui... with salmon

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