This Week’s Menu

10 Sep

I’m going to spend Rosh Hashanah, the Jewish New Year, with my family in Milwaukee. The holiday begins Sunday evening but I’m going on Wednesday to spend more quality time with my brother and his new wife. They are coming from Israel and the last time I saw them was when I was there for their wedding at the end of May. I’m really looking forward to that, as well as seeing my dad and sister. My dad gave me the freedom to come up with the menu for the holiday, which has been great fun. I’ll just be cooking dinner here today & tomorrow, but I’ll give you a sneak peak into what we’ll be eating over the weekend and for the holiday at the beginning of next week just in case I don’t get a chance to post while I’m there.


Monday – Roasted Salmon with Quinoa and Sauteed Zucchini

Tuesday – Italian Marinated Chicken, Carrots, and Red Potatoes with Peaches ‘N Cream Corn on the Cob


Friday – Yemenite Chicken Soup and Roasted Beet Salad with Mint

Saturday – Apple Cider Beef Stew

Sunday – Split Pea Soup with Mint with Zucchini Leek Pancakes

Monday – Pomegranate Glazed Chicken with Spicy Moroccan Carrots and Saffron Rice

Tuesday – Sweet and Sour Brisket 

Extras: Apple Cheese Danish, Sweet & Fragrant Honey Cake, and Apple Pie


I offered to prepare some meals for my beau while I’m away but he graciously declined. I think he’s secretly looking forward to fast food and fending for himself 😉 I organized & took inventory of my freezer yesterday so I’m prepared for when I get back. I will need to buy fresh fruits & veggies upon my return and look forward to a trip to Eastern Market then. What’s cooking in your kitchen? Are you transitioning into fall foods?

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