Weekly Menu

by Josée

Canning for a New Generation: Bold, Fresh Flavors for the Modern PantryThings have slowed down around here, thanks to our colds and Sweetpea’s ear infection. I’m officially done the bulk of my canning but I can’t seem to keep my canner out of the kitchen. I’ve been trying out some fun and funky recipes from a few new canning books that I borrowed from the library: Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry and Put’em Up!: A Comprehensive Home Preserving Guide for the Creative Cook, from Drying and Freezing to Canning and Pickling.

Here’s our Menu for the week. What’s on your menu?

Day 1: Pizza Margarita.
Day 2: Roasted sweet potato soup and cheddar biscuits.
Day 3: Thyme honey glazed hamscalloped potatoes, roasted Brussels sprouts and cauliflower.
Day 4: Lentil and sausage soup.
Day 5: Pappardelle with rabbit ragu Gordon Ramsay’s World Kitchen: Recipes from The F-Word p.48.
Day 6: Pierogies, applesauce and sour cream with peas and corn.

Related Articles

Leave a Comment