Tue: Grilled Sirloin Salad With Balsamic Greens
Wed: Burgers, Shaved Asparagus and Parmesan Salad
Thu: McGrath Farms' Watercress Soup with Gentleman's Relish Toast (p. 47)
Fri: Ethiopian
Sat: BBQ Chicken
vanilla semifreddo with rhubarb compote (p 45, sunday)
2 5oz top sirloin
1 red pepper
vanilla beans
chile de arbol
Croutons
(fri) two small chickens
garlic salt
dried oregano
dried thyme
dried parsley
celery salt
cajun seasoning
2c onion powder
dry mustard powder
1.5c paprika
asparagus
parmigiano-reggiano
2.5lbs ground beef, well-marbled shoulder
tomatos
DAIRY
blue cheese
butter
4oz gruyere/emmenthal
PRODUCE
12 grape tomotos
2 bosc pears
3 bunches watercress
2 leeks
3white onion
celery
3 flat leaf parsley
tarragon
lemons
carrot
shallots
MISC
white wine in bottles
bagels
white wine vinegar
ketchup
brown sugar
sugar
light corn syrup
champagne vinegar
sourdough bread
No comments:
Post a Comment