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Menu Planning Guide
Designed for your convenience to help you plan an intimate dinner at home or meals for the whole week.
Serving Suggestions
Soups: Serve with crusty breads, fresh green salad or a bowl of steaming rice.
Deep Dish Pastas: Serve with crusty breads and a fresh vegetable salad or warm legumes (green lentils or spicy garbanzo beans).
Gourmet Entrees:
Beef Bourguignon - garlic mashed potato and roasted vegetablesCoq au Vin - garlic mashed potato, frites or brown & wild rice pilaf Chicken Marsala - brown & wild rice pilaf, roasted vegetables or sesame bok choy Grilled Pork Tenderloin - brown & wild rice pilaf, frites, roasted vegetables or sesame bok choy Vegetable Tortilla Casserole - steamed rice and a green salad Indian Vegetable Curry - steamed basmati, rice patties or frites Vegetarian Chili - polenta cakes or frites Ratatouille -polenta and a green salad Thai Green Curry Tofu - rice patties and sesame bok choy Thai Red Curry Seafood (shrimp/scallops)- rice patties and sesame bok choy Weekly Planner Monday - Pasta, bread and salad
Tuesday - Soup with leftover pasta and salad
Wednesday - Chicken Marsala, brown rice pilaf and roasted vegetables
Thursday - Beef Bourguignon with garlic mashed potato, steamed green vegetable
Friday - Thai Red Curry Seafood with rice patties, steamed asparagus
Saturday - Ratatouille with crispy polenta and a green salad
Sunday - Pork Tenderloin with a wild mushroom jus, giant frites and sesame bok choy
Monday - Coq au Vin, brown rice pilaf and steamed broccoli
Tuesday - Lasagne Beef Bolognese, crusty bread and green salad
Wednesday - Soup, leftover lasagne and a green salad
Thursday - Vegetarian Chili with giant frites
Friday - Thai Green Curry Tofu and Vegetables with jasmine rice or rice noodles
Saturday - Vegetable Tortilla Casserole and an avocado salad
Sunday - Indian Curry Vegetable with basmati rice and warm naan bread
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