What’s for Dinner is a series dedicated to what real-life families eat. Each week, a parent shares his or her menus for the week and talks about the food philosophy behind it. Want to read more? Check out our WFD archives.
This week we return to our inaugural WFD poster: Courtney, an American mom living in Lyon with her French husband and 2-year old. She cooks A LOT and is my dinnertime spirit animal. (See what she was making last April, when we debuted this series!) This time around, she’s making good use of autumn produce!
Courtney’s Family Food Philosophy: Our philosophy is definitely shaped by the French influence of eating a little bit of everything, but not too much. I try to have fruits, veggies and a milk product present at most meals. We live in France where food is a religion, so we don’t starve ourselves of the things we like about living here – good cheese, pates, croissants, tarts, etc… but we don’t eat it all the time either. It’s important for me to instill a positive relationship with food for my daughter where she doesn’t go through life thinking a baguette is an evil carbohydrate or that having a piece of a tart au praline is going to make her fat.
What inspired this week’s menu?
The inspiration for my menu is always with my 2 year-old daughter in mind and not wanting to make separate meals for her and my husband and I. If there’s something we are eating and it doesn’t quite fit in her flavor profile I put some aside and make a version for her. This week I think the menu is very kid/parent-friendly!
So what’s for dinner?
Sunday/Monday: Roasted red kuri pumpkin & coconut soup (seriously the best soup ever). Kid–friendly: I put some of the soup mixed with some small alphabet pasta and parmesan so it’s easier for my daughter to eat.
Tuesday: Sundried tomato, basil & white bean burgers
Kid–friendly: She absolutely loved these! I put some hummus on the tops of them and she wolfed them down.
Wednesday: Butternut Squash and Veggie Pizza
Kid–friendly: What kid doesn’t like pizza and even better that this one is packed with veggies.
Thursday: Tomato Soup & Grilled Cheese
Kid–friendly: I usually put soup in a tumbler with a straw so it’s easier to eat.
Creamy garlic herb mushroom spaghetti
Kid–friendly: Winner, winner spaghetti dinner!
Saturday: We’ll go to the market and see what’s available with our friends who are in town from Paris and then venture to all come up with something to cook together.