This week’s Menu-Swap is being hosted by Cheryl at GF and Healthy. The ingredient for the week is raspberries. Our farmers’ market has been featuring blackberries, so I’m using those instead. I’ve also been eating tons of blueberries lately while they are in season. Nothing more complicated then a handful on top of my cereal (Rice Chex) in the morning, but I like them that way.
This weekend I made Creme Brulee — my favorite dessert, which conveniently happens to be GF — and topped it with blackberries. I’ll try to post about it. This is a great way to use up egg yolks. The recipe calls for 4 egg yolks, while my pizza dough recipe calls for 4 egg whites. What a happy coincidence!
I never manage to stick to my menu, but here’s the general idea for the week.
Sunday:
Smoked Salmon Pizza
Monday:
Grilled Pork Chops with Nectarine Relish
Potatoes in some form
Grilled Vegetables
Tuesday:
Natalie’s Sesame Chicken
Stir-Fried Broccoli
Wednesday:
Out to dinner
Thursday:
Seared Tuna
Asian Slaw
Friday:
to be determined…
Filed under: gluten free, menu-plan | Tagged: menu-plan
Mary Frances – Capers would have been perfect on it, but I forgot to buy any! We had fresh mozzarella, green onion, garlic and fresh basil from the garden. I made a white sauce (green sauce?) from olive oil, garlic and a little basil. It’s a lot like the smoked trout pizza I made a while back.
I’m working on writing a post about my creme brulee.
Oh, I love smoked salmon. I bet that is going to be such a good pizza. What else are you putting on it? Please, let their be capers.!!
I’m completely with you on how wonderful it is to “have” to make creme brulee. You’ve reminded me that I have a few egg yolks in the freezer that really “need” to be used.
And we just had Natalie’s Sesame Chicken (tofu) tonight and it was lovely.
[...] of GF Sox Fan has been concentrating on blackberries rather than raspberries, and tempts us with the mention of [...]