Menu of the week: recipe ideas from Monday June 10 to Sunday June 16

This week, we are cooking the last of spring fruits and vegetables which we present in appetizing, colorful and gourmet plates. Between peas, asparagus, beans and artichokes, we stock up on vitamins while strawberries, blueberries, and even the first cherries of the season, give us a good dose of energy. We therefore rely on original salads, generous pasta dishes and delicious fruit desserts to enjoy all week long.

What menu for the week?

Monday

Miso pea soup
Linguine, radish top pesto
Fruit salad with seeds, brioche croutons and Greek yogurt with honey

Tuesday

Artichoke carpaccio
Pan-fried trout and spring vegetables
Creamy banana-peanut ice cream

Wednesday

Spinach, broad bean and parmesan salad
Banh mi chicken and raw vegetables burger
Coconut and dried fruit balls

THURSDAY

Panzanella
Lasagna with zucchini and neufchâtel
Light orange blossom cheesecakes, strawberry coulis

Friday

Avocado salad with strawberries
Roasted eggplant with tahini
My super banoffee

SATURDAY

Trout tartare with seaweed
Artichokes stuffed with wheat, leeks, parmesan and smoked bacon
Strawberry salad marinated with yuzu juice, lime and basil

Sunday

Savory panna cottas with peas, goat cheese, mint
Roasted duck with onions and Asian spices
Soft almond and blueberry cake

My shopping list for the week

This week, at the primeur, we slip into our basket peas, spinach shoots, pink and white radishes, carrots, bok choy, artichokes and peppered artichokes, green asparagus, beans, red peppers, green peppers, cherry tomatoes, zucchini, avocados, arugula, eggplant, cucumber, leeks, shallots, garlic and onions. Side fruits, you will need gariguette strawberries, raspberries, blueberries, yellow nectarines, cherries and finally, yellow and green lemons. Don't forget the fresh herbs: chervil, mint, chives, dill, coriander, basil, parsley and thyme.

Little detour to the butcher to take a whole chicken, smoked bacon, a can, and Parma ham. At the fishmonger, add trout fillets to your basket. And at the bakergrab some country bread, burger buns and a brioche.

Then, head tosalty grocery store to obtain spices: oregano, zaatar, five spices and cardamom. We continue by taking pine nuts, sesame and sunflower seeds, peanuts, hazelnuts, lasagna sheet, wheat, linguine, rusks, mayonnaise and horseradish. Let's move on to theSweet groceries with peanut butter, honey, grated coconut, pistachios, powdered and flaked almonds, hazelnuts, orange blossom water, sweetened condensed milk, small butters, speculoos, cocoa powder, brown sugar, gelatin and syrup maple.

We stop at fresh section to take unsalted butter, whole milk, almond milk, neufchâtel, parmesan, Greek yogurt, fromage blanc, crème fraîche and fromage frais.

Then stop at the department international cuisine to collect miso and sesame paste.

Final stop at the wine merchant to have a bottle of white wine.

Have a good week and enjoy your meal!