Thursday
I’ll make a variation on Zuppa Toscana tonight, with Savoy cabbage and bacon. I won’t add kale or sausage.
Also, Breton Beans, which are a Polish preparation of white beans with tomato, bacon and herbs.
Roasted parsnips.
Maybe poached pears following the Ottolenghi recipe with white wine and saffron.
Friday:
Salmon, prep to be determined. Defrosted cooked lobster, probably Lobster Salad.
On second thought, I think I’ll make this
https://www.foodnetwork.com/recipes/ina-garten/easy-lobster-paella-recipe-1948245.amp
Or this
Saturday: ribeye again.
