Menu of the week: recipe ideas from Monday May 13 to Sunday May 19

On the menu this week, take the time to prepare beautiful varied dishes, and enjoy a sunny week of rest. Rest assured, aromatic herbs and spices will be on the agenda to flavor cockles, trout, squid, and a sublime leg of lamb for this weekend.

What menu for the week?

Monday

Carrot, date and pistachio salad
Roast veal, bacon and horseradish sandwiches
Fontainebleau house

Tuesday

Watercress, soft-boiled eggs and tuna salad
Frittata with peas, feta and spring onions
Easy Crème Brûlée

Wednesday

White asparagus with soft-boiled eggs
Cabécou and spinach gnocchi
Moist vanilla and chia seed cake

THURSDAY

Egg mimosa with tuna, radish mikado
Pan-fried trout and spring vegetables
Strawberry salad by Santiago Torrijos

Friday

Potatoes cooked with coarse salt and samphire
Cockle and pea salad
Flowing chocolate hearts

SATURDAY

Tomato carpaccio with squid and small marinated cuttlefish
Seven-hour leg of lamb with spices and glazed early vegetables
Fruit salad with seeds, brioche croutons and Greek yogurt with honey

Sunday

Toasts with labneh, zaatar, cucumber
Green asparagus risotto
Strawberry tart, pastry cream with acacia syrup

Your shopping list for the week

At the greengrocer, side vegetables, you will need carrots, lettuce, asparagus, baby spinach, potatoes, red and black radishes, cucumber, peas, broad beans, leeks, fennel, turnips, young shoots, without forgetting aromatic herbs: chervil, coriander , horseradish, chives, watercress, dill. Side fruitstake lemons, cherry tomatoes, gariguette strawberries, yellow nectarines, raspberries and blueberries.

At thegrocery store, replenish your stock of eggs, onions, garlic and shallots, then take rice for risotto, olive oil, grilled sesame and grape seed, Sherry vinegar, date vinegar, Algerian dates, vegetable broth , veal stock, pine nuts. Also, for your sweet pleasures, you will need pistachios, honey, brown sugar, vanilla pod, almond drink, almond powder, vanilla sugar, small meringues, dark baking chocolate, and dried flower petals.

To the bakerybring some sourdough bread and a nice brioche.

At the butcherbacon, roast veal, boneless and tied leg of lamb.

At the fishmongertuna and trout fillets, cockles, squid rings and cuttlefish tentacles.

In the radius of dairy productsyou will need cottage cheese, Greek sheep's yogurt, Malo yogurt, whipping cream, feta, firm cabécou, grated parmesan, milk and mascarpone.

Finally, last stop at the wine merchant for a nice bottle of white wine.

Nice week !