OCTOBER MENUS
Roasted Pork with Sage & Garlic
Braised Fennel w/ White Beans
Pears w/ Candied Walnuts & Gorgonzola
Heirloom Beef Stew
Spinach Salad with Hood River Apples, Red Onion, & Blue Cheese w/ Maple Vinaigrette
My Home Baked Rustic Bread w/
Apple Chutney
Stuffed Peppers w/
Creamy Macaroni & Cheese
topped with Bacon
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