Menu Plan Monday Oct 20th

This week’s food is squash, which is perfect for the season. As you can see, my baby pumpkins are small but on their way, and I think they’re too cute. Our host this week is Kim from Gluten free is life. *if you’re interested in hosting a week, please drop me a line!*

Last week was a delicious one.  I made vegan brownies that were really delish, but didn’t hold together well.  I’ll have to “force” myself to tweak those babies.  I also made pesto and a simple almond torte.

This is going to be a busy week for me. Every year we host a pumpkin carving party, and it’s this Saturday, and the menu will be all GF. What can I say, I hated watching where everyone put each spoon and worrying about the crumbs. DH and I made a deal a few years back. The party could be GF as long as no one could tell the difference. It’s worked so far, but also means a lot of baking on my part. I mean, I LOVE to bake, but it’s a bit much for one day. I do make parts of it ahead, though. To compensate for all the crazy baking, my menu otherwise will be pretty simple!

Monday:

Grilled marinated chicken and grilled herby peppers (yes, we eat these a lot when they are in season!!)

Tuesday

Quinoa Italiana with the last of my tomatoes and basil *sigh*

Wednesday:

Baked salmon and steamed broccoli

Thursday:

Roasted chicken and crispy kale chips

Friday:

leftovers, and a whole lot of eating as I cook!

Saturday:

My menus evolve by the minute, but as it stands:

  • Rugelach (4 varieties)
  • Chocolate covered hazelnut treats
  • Chocolate raspberry tart
  • Angel food cake or something else fluffy
  • Chocolate chip cookies
  • Apple crisp
  • Pumpkin cornbread
  • Some kind of chili
  • Hot mulled cider
  • ???

If you have a great make ahead gf dessert recipe, let me know!!!

Weekly harvest:

from my garden:

Raspberries

Celery
basil
tomatoes
peppers
carrot tops
herbs

From the market:
broccoli
apples
pears
kale

About Cheryl Harris

Life played a funny trick on me. I've studied nutrition for years, and much to my surprise, found out that I could manage many of my health issues via diet. I've been GF for years, and I've got a bunch of allergies and sensitivities. But it definitely doesn't keep me from cooking, baking and enjoying my food. Thanks for stopping by.
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6 Responses to Menu Plan Monday Oct 20th

  1. VeggieGirl says:

    Your menus are always so palatable!!! Yum.

  2. Ricki says:

    Wow–that really IS a lot of baking!! Everything sounds great. I’ll check my archives for make-aheads and let you know. :)

  3. Pingback: Menu Plan Monday ~ October 20, 2008 « Gluten-free is Life

  4. sea says:

    Everything sounds lovely. I’m so jealous of your garden… We took down our tomatoes a week or so ago and I just slow roasted the last of my precious baby tomatoes. *sniff* Pesto sounds great, mmmm! Love the pics as well.

    -Sea

  5. Eugene says:

    Now everyone is talking about the American economy and eclections, nice to read something different. Eugene

  6. Kay says:

    That celery in your garden looks great! The celery I’ve grown in the past has a stronger celery flavor that that at the grocery store. The strong celery really improves the taste of soups and Thanksgiving stuffing. Now I wish I’d planted some!

    I grew “Par-cel” instead this year. It is also called “cutting celery.” I use the leaves in soups.

    You are one busy baking girl!

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