Cover this week's breakfast with a big batch of Homemade Spinach Gruyere Quiche.
Monday: Cod en Papillote with Tapenade
Tuesday: Sautéed King Oyster Mushrooms with Pommes Dauphinoise
Wednesday: Sweet Potato Beet and Goat Cheese Galette
Thursday: Grilled Brie with Plums and Shallots and Homemade Baguette
Friday: French Onion Soup and Paleo Sole Meunière
Challenge yourself this weekend with labor-intensive but highly rewarding Homemade Almond Croissants.
Whip up a batch (or two) on Sunday evening, and you have an easy go-to breakfast.
Cooking fish en papillote is a simple, mess-free way to cook fish. This elegant baked cod fillet with bouillabaisse sauce gets a touch of heat from cayenne.
Most mushrooms just need to be sauteed in butter or EVO with a bit of salt and pepper and voilà – a meal fit for a king and queen can be had in minutes.
Scale the amount of potato or save it for lunch the next day. The creaminess of the potato makes a good leftover.
Pair this dish with a good serving of salad greens.
This Sweet Potato Beet and Goat Cheese Galette pairs the earthy flavor of beets and sweet potatoes, combined with the creaminess of goat cheese, encompassed in a delightful, toasted herbal pastry shell.
What's a french meal without a baguette?
Make extra baguettes for Friday's dinner too.
Imagine that grilled brie sitting in a puddle of delicious extra-virgin olive oil along with your best aged balsamic vinegar. Topped off with roasted plums, shallots & garlic. Seasoned with fresh thyme. Just be sure to have some of that crusty baguette handy when it comes out of the oven. You’ll need it to gather up all of that creamy yumminess.
A slow cooked onion soup served under melted cheese and a toasted baguette. This recipe is straight from culinary school and none-the-less perfect!
A little paleo twist on one of the classiest fish dish: the sole meunière. Just replacing wheat flour with coconut flour and butter with coconut oil, makes this dish gluten-free and diary-free
Sugar-free, grain-free and dairy-free, vegan chestnut crepes made with only 3 ingredients. Spread your desired filling on one side of the crepes, then fold them in half and then again. I added some grated dark vegan chocolate, dry coconut and a bit of vegan whipped cream. Add a drizzle of maple syrup if you want to add a bit of extra juice and sweetness.