Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
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This week on the Menu we have:
We use the other half of the puff pastry this week - and, remember, it can be refrozen twice if you have some left. Green garlic season has started here... If you don't have it available substitute green onion and regular garlic - substitution noted on recipes. We're starting salad season so will be using 'good' olive oil for the salads, as well as the regular olive oil for cooking. Lastly, remember that yogurt will keep, in a covered container in the fridge for up to 2 weeks.
One more thing.... We're going to be starting to use a lot of fresh herbs again during the summer. If you don't have one, now is the time to think about a small herb garden; in the ground or containers. E-mail me if you have questions.
Bon Appétit!Friday: Avocado and White Bean Salad
Baked Salmon with Horseradish
Potatoes with Prosciutto, Olives and Green Garlic
Beets with Butter and ParsleySaturday: Tomato Ricotta Pastries
Prosciutto Wrapped Chicken on Pimiento Sauce
Risi e BisiSunday: Meatballs / Tomato Ricotta Sauce, Cannellini
PastaMonday: Lemon Spinach and Chicken Salad
Baked Potato ChipsTuesday: Pasta Puttanesca with Tuna
Sautéed Mangetout (Snow Peas)Wednesday: Pork Chops Diablo
Sweet Potato Fries
Sautéed Mangetout with ShallotsThursday: Ham and Pepper Quiche
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