Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
This week on the Menu we have:
These are the last two lettuce salads of the season. There are more in the Recipe section if you still have lettuce that is edible. The pork will be for two nights; the Cucumber Salad until it's gone. If you have lots of zucchini there are tips for freezing in the Food Preparation section under Kitchen Knowledge.
Note on the yogurt.... The week uses 8.5oz yogurt.... the shopping list calls for 8. If you need to, short the Salad Dressing on Sunday by 1 tbs (use 7 rather than 8) and it will all work.
Bon Appétit!Friday: Stuffed Baby Zucchini (Courgette)
Grilled Cod with Caper and Green Olive Tartar Sauce
Polenta SaladSaturday: Gazpacho de Andaluz
Barbecued Stuffed Pork Loin
Spanish Potatoes
Old-Fashioned Cucumber SaladSunday: Gazpacho de Andaluz
Steak Caesar SaladMonday: Leftover Stuffed Pork Loin in Barbecue Sauce
Couscous with Tomatoes and Basil
Fried Green Beans
Cucumber SaladTuesday: Cumin-Scented Grilled Chicken
Simple Grilled Potatoes
Barbecued Zucchini (Courgette)
Cucumber SaladWednesday: Tuna Salad with Mozzarella and Tomato
Fresh FruitThursday: Barbecued Turkey Cutlets
Pasta with Basil, Chard and Red Onion
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