Sneak Peek Weekly Menu

Welcome to another look inside my job and what I do each week. I have one of the most interesting jobs: I get to make a weekly menu, go shopping and play in the kitchen for a living. It doesn't feel like work.

There is no pressure, no boss breathing down my back asking me to go faster, file TPS reports or wear a uniform. It's a zen, stress-free, comforting environ. The only stress: The one time to cable went out on the TV in the kitchen and I missed The Today Show.

The following is a sample of this week's menu, full of crowd-pleasers at work.

Lunch--Oven-baked Parmesan chicken patty, roasted tomato soup
Dinner--Chipotle sweet potato ravioli, dried cranberries, Alfredo sauce, mixed vegetables

Oven roasted tomato soup

Lunch--Chicken salad, salmon salad, pear salad with cottage cheese
Dinner--Lamb merguez, tomato-feta bread pudding, lemon-scented asparagus

Lamb merguez meatballs made delicious with homemade harissa

Lunch--Salmon en papillote, peppers, mushrooms, onions, cauliflower mash
Dinner--Meat lasagna, garlicky sauteed spinach, caramel-apple cake

Meat lasagna: full of ground chuck, 3 cheeses, Italian sausage, spicy tomato sauce

Lunch--Sweet potato soup, pan-seared cod, roasted peppers & onions
Dinner--Fried oysters, crab cakes, remoulade, peas and pearl onions

Lunch--Beef tenderloin medallions, un oeuf cocotte with sauce au Roquefort, sauteed Belgian endive and shallots
Dinner--Pot roast, Brussels sprouts, mushrooms, carrots, onions, potatoes, gravy, mustard greens

Lunch--Blanquette de veau, rose-scented bechamel, carrots, leek, celery, beet chocolate cake
Dinner--Roasted chicken, mashed potatoes, gravy, mixed vegetables

Lunch--Spinach & goat cheese meatloaf roulade, roasted carrots/parsnips
Dinner-- Quiche Lorraine, white beans with escarole, sauteed squash
Quiche Lorraine: bacon, chives and Gruyere become friends
Come back for pictures and recipes from the week's menu!

Sauteed kale and mustard greens

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About the author

Nikki Miller-Ka

Nikki Miller-Ka

Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.

Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.

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