LEE'S WEEK OF EATS

Lee's Week of Eats is a Menu Plan I bring you every Friday.  Just a little slice of inspiration to get your weekend going.

Monday:
Tortilla soup with avocado slices and cilantro crema

Tuesday:

White bean, Shallot and Kalamata olive Cassoulet
Baby greens with dill and mushrooms
Sesame Pita Bread
 

Wednesday: 
Frisee salad with grapefruit, lime vinaigrette and pepitas
Baguette
Slivers of apple and Piave Vecchio cheese
Crisp glass of white wine
 

Thursday:
Golden Indian lentils
Garlic naan
Channa masala
Steamed green beans
Chutneys of all sorts
Cucumber raita

Friday, Breakfast for dinner:
Whole wheat pancakes with Grapefruit and Orange slivers 

Toasted Almonds and Chantilly Whipped Cream

Baked eggs with thyme and cream

Whole Wheat Pancakes 

1/2 cup whole wheat flour

1/2 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons honey

1 cup buttermilk

2 tablespoons canola oil

2 eggs

In a large mixing bowl, stir together the dry ingredients.  In a medium bowl, whisk together the honey, buttermilk, canola oil and eggs.  Stir the wet into the dry, careful not to over mix.  Grease a skillet with a little butter,  on medium high heat and cook pancakes until bubbles appear.  Flip, and cook about two minutes more.  Serve with almonds and citrus fruits -- and plenty of Maple Syrup and Cream, if you dare. 

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