Sunday, October 5, 2008


Cost of this menu is $2.95 per person, per dinner. Recipes are on the blog, posted for the day it states. Just go to the blog archive for all the past recipes!

9/22- Butternut squash soup with spiced cream
9/23- Pasta, risotto style
9/24- Grilled chicken & honey roasted pear salad with thyme dressing
9/25- Fast chicken fajitas & green salad
9/26- Pasta with hazelnut spinach pesto
9/27- Roasted Autumn vegetable salad with feta & balsamic glaze
9/28- Shrimp and cabbage lo mein
9/29- Sauteed chicken paillard w/ muscat sauce & spinach salad
9/30- Triple sesame salad with scallops
10/1- Mushroom potpie with cheesy parmesan crust
10/2- Order Pizza!
10/3- Broccoli rabe & white bean soup with parmesan crisps
10/4- Chicken with asiago, prosciutto and sage with apple and blue cheese salad with shallot vinegarette
10/5- Cod braised with leeks & brown rice

1/2 pint heavy cream
3 hearts or 1 large head romaine lettuce
1/2 lb. parmigiano reggiano cheese
1/2 lb. asiago cheese
4 cod fillets
5 red (also may get yellow or orange) bell peppers
2 red onions
1 cucumber
1 pint grape tomatoes
5 large onions
2 bunches cilantro
3 heads fresh garlic
6 carrots
1 bunch green onions
14-16 chicken breasts
1 large piece fresh ginger (about 4 inches)
1 bunch fresh sage
4 slices thinly sliced prosciutto
8 flour tortillas
1 pint sour cream
1 butternut squash (about 4 lbs.)
5 shallots
1 pkg fresh thyme
1 sweet potato
1 lb. linguine
1 lb. shrimp
1 small head cabbage
3 lbs. crimini mushrooms
1 bunch broccoli rabe
2 lbs. sea scallops
3 lbs. red potatoes
1 eggplant
2 yellow squash
1 pkg. grapes (muscat if available, red if not)
1 lb. asparagus
2 lbs. penne
1 bunch leeks
pkgs butter lettuce
1 pkg baby arugula
1/2 lb. blue cheese
1 lb hazlenuts
1 bottle fruity white wine
2 pkgs spinach
1 pkg feta
4 bartlett pears
2 apples
white grape juice
Pantry Items*
dijon mustard
olive oil
canola oil
rice vinegar
soy sauce
chicken broth
sesame seeds
bay leaf
brown rice
chili powder
red pepper flakes
cannellini beans
tahini or creamy peanut butter
grapeseed oil
balsamic vinegar

No comments: