Menu of the week: recipe ideas from Monday June 3 to Sunday June 9

Summer is fast approaching and this first week of June, we're preparing delicious and colorful dishes. Artichokes, asparagus, strawberries or rhubarb, spring fruits and vegetables still have a bright future ahead of them. We eat them cooked or raw, in spring salads, vegetable quiches or even hummus, to stock up on vitamins.

What menu for the week?

Monday

Artichoke hummus with spices, candied lemon and grilled pepper artichokes
Zucchini and Parma ham risotto
Strawberry and avocado salad

Tuesday

Japanese asparagus and peas
Shiso and Spicy Salmon Onigiri
Sweet and sour turnip, strawberry and rhubarb crumble

Wednesday

Artichoke salad with parmesan pepper
Ricotta quiche, peas, bacon
Strawberry Fiadone

THURSDAY

Roasted new carrots with feta and peanuts
Bành mì tofu, coconut-lemongrass sauce
Intense dark chocolate and Timut pepper sorbet

Friday

Warm spring vegetable salad, pears in a parmesan crust
Asparagus, arugula and white ham country croque
Panna cotta with white chocolate and lemon compote

SATURDAY

Braided brioche with bean pesto and roasted sunflower seeds
Fresh herb and feta omelet
Spring rolls with strawberries and exotic fruits

Sunday

Pan-fried baked beans
Veal meatballs with herbs
Ricotta and Rhubarb Cheesecake

My shopping list for the week

This week at the primeur, we slip pepper artichokes, zucchini, turnips, early carrots, avocados, green salad, cucumbers, new potatoes, snow peas, broad beans, baby spinach, chili peppers, arugula, peas, green asparagus, shallots into our basket. , garlic and onions. Side fruits, you will need pears, strawberries, bananas, kiwis, rhubarb, oranges, and finally, lemons and limes. Don't forget the fresh herbs: chives, mint, shiso, coriander, basil, tarragon, lemongrass, chervil and parsley.

Little detour to the butcher to have smoked bacon, white and Parma ham, and ground veal. At the fishmonger, add salmon fillets to your basket. And at the bakertake a piece of country bread and two baguettes.

Then, head tosalty grocery store to obtain spices: garam masala, cumin, coriander, fennel seeds, timut pepper and granulated garlic. We continue by taking sesame and sunflower seeds, peanuts, hazelnuts, Arborio rice, chestnut flour, candied tomatoes, and finally breadcrumbs. Let's move on to theSweet groceries with peanut butter, honey, powdered hazelnuts, dark and white chocolate, vanilla powder, brown sugar, gelatin, icing sugar and vanilla.

We stop at fresh section to take semi-salted and unsalted butter, tofu, whole milk, parmesan, ricotta, crème fraîche and feta.

Then make a final stop at the department international cuisine to collect sesame paste, candied lemons, soy sauce, coconut milk, nori seaweed, sesame oil, sushi rice, kimchi, sriracha sauce and rice papers.

Have a good week and enjoy your meal!