Weekly Menu for December 6th: Broiled not Boiled

A nice post-thanksgiving menu this week, simple clean food that’s easy to cook, feels healthy and still delivers quite a tasty punch thanks to preserved lemons and smoked ham.

What’s fresh at the market this week

As the frost starts to hit the fields, some of the fresh produce at the market is starting to look past its best. But don’t let looks deceive you; there are still plenty of incredibly tasty treats to be found!

Do it Yourself

Of course we would like you to get us to buy your groceries for us, but we would also be very happy if you’d support local farmers and stores. If you’d like to make the dishes above, here’s the ingredient list to make the weekly menu to serve two people:

At the market

  • half A Bunch Of Chard
  • half A Bunch Of Cilantro
  • 2 Eggs
  • 2 Small Fennel Bulbs
  • 6 Cloves Garlic
  • 2 Monkfish
  • 8 Olives
  • 4 Portobello Mushrooms
  • 4 Handfuls Salad Leaves
  • half A Savoy Cabbage
  • 4 Shitake Mushrooms
  • 2 Small Onions
  • 8 Oz Smoked Ham Steaks
  • half A Bunch Thyme

Dry Goods and speciality stuff

  • 2 Teaspoons Caraway Seeds
  • 1 Pinch Chilli Flakes
  • 1 Cinnamon Stick
  • 2 Teaspoons Coriander Seeds
  • 1 Cups Couscous
  • 1 Pinches Dried Oregano
  • 4 Oz Farro
  • 2 Oz Feta Cheese
  • 2 Pinches Garam Masala
  • 1 Teaspoons Harissa
  • 2 Teaspoons Juniper Berries
  • 2 Tablespoons Labneh
  • 1 Preserved Lemon
  • 8 Strands Saffron

Other bits and bobs

  • 1 Can Tinned Tomatoes
  • 4 Cups Vegetable Stock
  • A Tablespoon Of Butter
  • 2 Lemons
  • half a cup of White Wine

You might also like:

This entry was posted in Weekly Menu. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Leave a Reply