Happy Saint Patrick's Day all ye lads and lassies!
Unfortunately, I have a fairly non-observant set of recipes lined up for this week. This lovely plate, for instance, was the salad course last night. It's a salad of sectioned grapefruit laid over sliced Belgian endive. I tossed some fennel fronds over the top and then seasoned it with a drizzle of sherry vinegar and olive oil and ground white pepper. Was a nice light finish to dinner.
Menu for the Week
New York Times lamb ragu over perciatelli (tubular spaghetti)
Green Chartreuse ice cream from The Perfect Scoop
Lentil, hearts of palm and red pepper salad (raiding the pantry)
Goat cheese on whole grain toast
Macaroni & cheese with spinach
Chili from the freezer
Green bean and almond soup
Grilled sopressata and cheese