This week we're going to be using Michigan-made noodles from Pasta e Pasta, another Farmer's Market friend.
This weeks menu:
Rosemary Pork -- another amazing recipe from Veronica
Lamb Steamed with Thyme -- one of my Christmas books this year was Wild Cooking by Richard Mabey. I read the book and couldn't wait to try out this recipe.
Saucisse et Oeufs aka The Breakfast Dish...if your breakfast doesn't yet include amazing local eggs, meat, homemade Parker House rolls, and broccoli, it's about to!Momma Janet's Chicken Noodle Soup--The only thing to keep you warm and healthy on these cold winter days. Featuring noodles from Pasta e Pasta. Yum!
Is your mouth watering yet? I, for one, can't wait. See you Friday!
Photo explanations: 1. Beef Shortribs from December...too pretty to ignore. 2. MUSHROOMS from Michigan Mushrooms--also far too pretty. 3. Michelle holds up the world's largest steak. 4. Chicken Marsala featuring lesser mushrooms, but still delicious.