Thyme for Cooking
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This week on the Menu we have:
We're using some different things this week: Beets (Beetroot) both in a starter and as a vegetable, Crème Fraiche, both more expensive and higher in fat than our usual Greek yogurt, (but it was worth it for the Risotto), Pearl Couscous and saffron.
We used the rest of the goat cheese on Friday.
Sunday we have our last hearty soup of the winter season. We'll soon be starting the transition to summer cooking.
Bon Appétit!Friday: Baked Tomatoes and Chevre
Scallop and Saffron Risotto
Simple Fresh Spinach GratinSaturday: Scallops with Avocado and Beet Salad
Roast Chicken on a Bed of OnionsSunday: Soupe À L'Oignon (French Onion Soup)
Baked ApplesMonday: Chicken Tetrazzini
Balsamic Glazed Beets (Beetroot)Tuesday: Soupe À L'Oignon (French Onion Soup)
Fresh FruitWednesday: Hamburger Steak / Cheese & Fried Onions
Potato Carrot PancakeThursday: Turkey with Feta, Peppers and Olives
Pearl Couscous
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