The Weekly Menu Nov 6 #glutenfree #menuplanning #recipes

Time for the Weekly Menu!

What a fabulous and fun weekend!  We had a lovely time eating, bonding and laughing with friends at The Salt Lick on Friday.  Then we celebrated marriage equality and love at Kevin and Anthony’s beautiful, sweet, sentimental and super fun wedding!

And of course, when we got home later that night Brett and I were craving pizza to soak up the alcohol.  And I stumbled upon my favorite homemade mini pizzas yet.  We used Little Northern Bakehouse hamburger buns toasted under the broiler with a little ghee and garlic powder.  Then applied a small spoonful of tomato paste and a pinch of Italian seasoning.  The best part is that we had sliced goat cheese from Trader Joe’s that is pretty mild and melts well on hand.  So there was a slice of cheese and a sprinkle of Parmesan.  Back under the broiler until the cheese starts to melt.  Then a sprinkling of the Applegate pepperoni chopped up and back under the broiler until slightly crispy!  So so good!  They are going on the menu this week, too!

Another dish I’m really excited about is the stuffed acorn squash.  We had dinner at one of our favorite places, District Kitchen + Cocktails recently and I want to recreate a dish I had there.  I love that the menu is seasonal and always offering something new.  This time I ordered the pork chop and for me the star of the dish was the stuffed roasted acorn squash served with it.  I absolutely loved the combination of flavors and textures so we are going to try to recreate it at home either with acorn or delicata squash.

We are trying a new recipe from SkinnyTaste for lasagna soup that sounds fantastic.  And I’ve been craving beef stew so that is our beef dish for the week.  We are also changing up one of the staples on our weekly menus – the Greek salad with homemade dressing.

Lately, I’ve been making salad dressings with 1/4 cup aceto balsamico di Modena, a splash of garlic infused EVOO, thinly sliced shallots, salt and pepper and EVOO up to the 2/3 cup line.  It is so good, especially if you give those shallots some time to marinate.  So we’ll use this dressing plus all the goodies I usually add to the Greek salad.  Yum!  Yum!  Here is the shopping list for the week: Shopping List Nov. 6-12, 2017   

Have a wonderful week everyone!

The Weekly Menu

It’s mostly non-GMO or organic, and totally “free from” gluten, dairy/casein (except goat cheese or Parmesan), xanthan gum, soy, and more…

Meatless Monday – Veggie Fajita Bowls (cilantro lime rice, ranchero beans, corn, grilled seasoned veggies)

Tuesday – Lasagna Soup (with bionaturea pasta and Halloumi sheep’s milk cheese)

Wednesday – Roasted Acorn or Delicata Squash Stuffed with Wild Mushrooms, Chorizo, Kale and Goat Cheese

Thursday – Beef Stew

Friday – Dinner Out

Saturday – Mini Pepperoni Pizzas on Toasted Buns

Sunday – Greek Salad  (using fresh herbs from the garden and the easy balsamic dressing)

Deana Larkin Evans

Hi! I’m Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I’m kind of a science nerd, too. In the ’90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook ’em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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