Menu of the week: recipe ideas from Monday September 25 to Sunday October 1

A menu to (finally) start autumn

The heatwave was slow to leave us, the last of summer fruits and fresh recipes lingered on the plate and we almost forgot that autumn had arrived. This time, it’s time for the new temperatures, let’s reintegrate seasonal recipes into our daily lives. Who says autumn says association of apple with cheese, butternut squash, and velouté. Flavors that we had missed. This week, we find butternut velouté with coconut milk before enjoying egg and bacon croissants for Sunday brunch, and on Wednesday, return to childhood with a superb recipe for endives with ham. Always in keeping with seasonal standards, we love the delicious apple, brie and onion turnovers. Enough to make our mouths water at the dawn of October.

What menu for the week

Monday

Carrot salad with candied lemon, herbed yogurt
Garlic and chili spaghetti
Caramelized apples and hazelnut emulsion

Tuesday

Apple, brie and onion turnovers
Autumn vegetable tartare
Chocolate cream

Wednesday

Sweet potato pancakes
Endives with ham and béchamel
Pumpkin and speculoos cheesecake

THURSDAY

Wakame, umesu bean sprouts
Mushroom Frittata
Puff apple roses

Friday

Butternut cream soup with coconut milk
Octopus salad, capers, lemon
Half-baked chocolate, banana and pecan cookies

SATURDAY

Sweet and sour beet salad
Butternut quinoa risotto
Three grape tart

Sunday

Green almond smoothie
Egg and bacon croissants
Apple-Cinnamon Chia Pudding

Your shopping list for the week

This week, we plan to rob the grocery store and the cheese shop.

First of all, we go to the bakery to buy some croissants.

At the greengrocer, on the vegetable side, it will be carrots, green beans, potatoes, mushrooms, spinach, endive, fennel, beets, cucumbers, ginger, romanesco and purple cabbage, then, on the fruit side, some apples, pumpkin, bananas, sweet potatoes , butternut squash and white, pink and black grapes.

Before going to the grocery store, we take large bags. We buy, on the one hand, some powdered and crushed hazelnuts, pecans, star anise, almond puree, speculoos, chocolate chips, coconut (in milk and shavings), raisins, and chia seeds and squash.

Then we turn to the savory shelves. On the list: candied tomatoes, soy sprouts, tuna crumbs in olive oil, chili powder and flakes, capers, fresh sage leaves, herb broths, grilled butternut, Savora, cornstarch and puff pastry.

We stop at a specialty grocery store to find sour plum vinegar and a little dried wakame.

To accompany everything, we make sure we have plenty of garlic, parsley, coriander, cumin, chives, oregano and cinnamon left at home.

Small detour to the butcher to buy bacon.

Then the fishmonger, to order beautiful anchovy fillets, whiting and some small cooked octopus.

Finally, to enhance our recipes, we don’t miss out on dairy products and add Greek yogurt, parmesan, crème fraîche, brie, milk, grated Emmental, fresh goat’s cheese, pecorino and Comté to our list.

Good week !