Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
This week on the Menu we have:
My goat cheese (chevre) comes in 200gr (7oz) logs, so we'll be using more next week. You can use Brie or Camembert if you prefer. You can use any dry-cured ham available in place of the Prosciutto. And, remember, any unused yogurt can be put in a container and saved up to 2 weeks.
Winter cooking is slowly coming to an end, so I'm trying to work some favorites in before spring.
Bon Appétit!Friday: Baked Chevre with Prosciutto
Fish Pie with Salmon, Smoked Salmon and Savoy CabbageSaturday: Poached Eggs with White Wine
Braised Veal with Olives and Capers
Wild Rice Mushroom PilafSunday: Pasta with Leeks, Prosciutto and Mushrooms
Fresh FruitMonday: Wild Rice, Chicken and Broccoli Casserole
Tuesday: Peppered Pork Tenderloin in Red Wine Sauce
Potatoes Braised with Bay and Mustard
Endive GratinWednesday: Beef and Cabbage Lo Mein
Thursday: Cheesy Chicken
Barley with Pimiento
Broccoli with Shallots and Mustard
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe