Thyme for Cooking
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This week on the Menu we have:
The first of the sweet corn has arrived, finally. We make enough quinoa and lentils on Friday for the salad on Sunday, and enough barbecue sauce to last the week is done on Saturday. Easy summer cooking.
Note: Store pine nuts in the freezer to keep fresh.
Bon Appétit!Friday: Lentil and Herb Salad
Grilled Lemon Shrimp
Quinoa Pilaf
Green Beans with ProsciuttoSaturday: Melon and Ham
Barbecued Cornish Hens
Creamy Caper and Roasted Potato Salad
Sautéed Courgette SlicesSunday: Inside-Out Burgers
Quinoa and Lentil Salad
Fresh Peach and Berry SaladMonday: Easy Barbecued Pork Chops
Potato and Carrot PacketsTuesday: Pasta, Tomato, Avocado, Mozzarella, Sausages
Sweet CornWednesday: Barbecued Chicken Breast
Oriental Brown Rice and Courgette (Zucchini) SaladThursday: Ham, Green Bean and Cherry Tomato Salad
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