Fall

Mushroom Frittata

½ lb mushrooms
1 leek
2 cloves garlic
kale or spinach
1 medium white potato
grated cheese
5-6 eggs, well beaten

Pre-heat oven to 375°

Slice the white part of the leek, combine with diced garlic.

In a large, oven-safe sautee pan or cast iron, sautee in olive oil until soft and lightly browned. Add in muchrooms and more olive oil as needed, continue until mushrooms are cooked, soft, and reduced in size. Add in balsamic vinegar kale an continue sauteeing until fully wilted and reduced. Remove from pan and set aside.

Mushroom frittata
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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 and tweaked to address some errant sweet potato purchases. The tweaked version was a big hit!

Fills a ~9x13 oval dish.

Base
1 pound purple or white sweet potatoes (about 2 medium)

Filling
2.5 pounds orange sweet potatoes (about 4-5 medium)
1 egg
1/4 cup butter, melted
1/3 cup brown sugar
1 tsp salt
1/4 cup milk or heavy cream

Topping
1/8 cup brown sugar
2 Tbsp flour
1/4 cup melted butter

Sweet Potato Pecan Casserole
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Devils Tears

  • 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

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...

Persimmon with Burrata
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Your rating: None Average: 3 (1 vote)

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