The biggest hit last week was Rick’s Cassoulet-Style Sausage and Beans. We went the extra mile and got some delicious artisan sausages at the Marché, which just added so much flavour and texture to the dish. Rick was so proud of his creation, puffing up his chest and grinning like a dolt, but it was a big step up for him cooking wise and I would have loved to have taken a picture of it to post here for everyone to see except that the breadcrumb topping got a little charred and the lighting in our kitchen just didn’t do it justice.
Monday: Spinach & Mushroom Spaghetti with Creamy Garlic Sauce
Tuesday: Maple Mustard Crusted Chicken Tenders with Sweet Potato Oven Fries
Wednesday: Wintery Spring Rolls – Rick’s night to cook
Thursday: Shrimp Creole Over Rice with Greens
Friday: Wild Salmon with Lentils and Arugula