Archive | 9:03 AM

Second Week of April Suppers

21 Apr

Monday: Squash, carrot, red lentil, potato, chicken cheese soup; kielbasa coins; chocolate bread pudding

Tuesday: garden salad, couscous with vegetables, venison heart

Wednesday: Garden wild greens (dandelions, nettles, mustard, mache, green onions) sauteed with lots of last year’s garlic, last year’s pesto and feta served over Thai jasmine rice cooked in homemade chicken broth with a fresh fried egg on top

Thursday: Baked chicken thighs and baked potatoes with garden salad

Friday: Chicken Cacciatore with chicken thighs cooked in 2008 canned red tomatoes,  two heads of last year’s garlic, and onions, then spices and herbs added along with pincholine olives and frozen swiss chard greens.  Served with the Thai Jasmine rice

Saturday: quiche made with our eggs,  more wild greens, onion and parmesan

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