Weekly Menu & Chef’s Suggestions
September 12-13

DUCK CONFIT CASSOULET
HEATING DIRECTIONS

CONVENTIONAL OVEN INSTRUCTIONS
1) PRE-Heat oven to 400 degrees
2) invert the cassoulet into a well- greased baking dish AND Place on a foiled sheet pan and put in the oven
3) In a small bowl, add the panko and a Tbs, or two, of olive oil and mix well and sprinkle on top of cassoulet
4) (For extra crunch, you can add a little parmesan to the panko)
5) After 15 minutes in the oven, add the panko mixture over the top of cassoulet evenly &
6) return to oven for 10-12 minutes or until hot and bubbly and the panko is golden crispy

CONFIT DUCK LEG:
During this time, heat a non-stick sauté pan on medium high (You won’t need oil, because of duck fat and duck skin)
Add the duck leg SKIN SIDE DOWN and sear until skin is crispy. Turn over and sear gently on other side to heat through
.
BON APETIT ENJOY

EXPRESS HEATING INSTRUCTIONS
1) IN A SAUCEPAN, HEAT THE CASSOULET MIX UNTIL HOT AND BUBBLY.
2) Follow duck leg instructions above
3) IN A SEPARATE BOWL, ADD SOME OLIVE OIL TO PANKO AND SAUTÉ IN A NON-STICK PAN UNTIL GOLDEN (ADD
PARMESAN OPTIONAL)
4) SERVE CASSOULET MIXTURE ON TWO PLATES
5) TOP EACH with PANKO AND DUCK LEG
6) BON APÉTIT – ENJOY

1. Add dice of Persian cucumbers, nectarines, peaches, berries…. to add some texture.
2. Enjoy with a side of Grilled Cheese or Grilled Ham/Prosciutto & Cheese sandwich.
3. Top with a lemony shrimp or crab salad with fresh herbs.
4. Top with bbq’d/grilled prawn or chicken kabobs/brochettes.

1. Add dice of Persian cucumbers, nectarines, peaches, berries.... to add some texture.
2. Enjoy with a side of Grilled Cheese or Grilled Ham/Prosciutto & Cheese sandwich.
3. Top with a lemony shrimp or crab salad with fresh herbs.
4. Top with bbq'd/grilled prawn or chicken kabobs/brochettes.

HEATING INSTRUCTIONS

• Start with cold moussaka & cold oven.
• Place Moussaka on sheet pan and place in the oven (middle rack). Heat oven to 400 degrees.
• Heat Moussaka for a total of 20-25 minutes AFTER reaching 400 degrees.
• At 15 minutes, rotate the tray in the oven to ensure even heating.
• When Moussaka is sizzling on top like a lasagna, it is ready to enjoy.
• Greek Salad: Romaine, tomatoes, cucumber, mint, olives, feta...and Lemon Vinaigrette
• Bon Apétit!

1. Use as sauce/base for: Pastas, Gourmet Raviolis, Meatballs, Gourmet Sausages. Add sautéed mushrooms, sprinkle with your favorite Truffle products.
2. Turn into a BEEF STROGANOFF (or Chicken) by: searing small pieces of sirloin or filet mignon, onions, garlic. Use mushroom soup as sauce to cook meat mixture. When done, add Dijon mustard and crème fraiche or sour cream, top with chopped fresh parsley. Serve over rice or buttered egg noodles. Don't forget salt & pepper!
3. Sauté your favorite combination of mushrooms and add to your mushroom soup or mushroom sauce.

1. Enjoy COLD as a savory mid-morning energy shake or with a dollop of Greek Yoghurt and diced cucumbers.
2. Enjoy HOT with a side of avocado toast, or add your fresh leftovers of any meats, legumes, greens and heat through. Optional to top with a sprinkle of Parmesan.

1. Enjoy this soup hot or cold.
2. Top with your favorite crab, prawns or lobster meat for a corn and seafood chowder.
3. Or go Tex Mex and add cilantro, green chilis, roasted chicken……

1. Use as sauce/base for: Pastas, Lasagna, Gourmet Raviolis or Sausages/Meatballs.
2. Turn into your favorite Minestrone by adding your favorite pastinas, veggies or legumes.

Top your Chili Verde with any or all of the following:

• Handful of chopped fresh cilantro
• Ripe avocados
• Crème Fraiche or Sour Cream
• Tortilla Chips
• Squeeze of lemon or lime

1. Enjoy over your favorite Pastas, Gourmet Raviolis, Chicken or Potato Salads.
2. Dilute with some EVOO and use as marinade on chicken, prawns or veggies before barbecuing/grilling.
3. Use as sauce for homemade Pizza and top with your favorite toppings.
4. Grill veggies and while hot, toss with the pesto and serve.