Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
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This week on the Menu we have:
Butternut Squash and Mushroom Tart
Smoked Salmon Pasta
Veal Chops Duxelles
Weekly Menu Planner: Sept. 20, 2013
As it's difficult to guess the size of the butternut squash you get, it's hard to use it all (or not run out. If you have some left after Sunday, add it to the pork on Monday.
This is the start of mushroom season. Try to get a variety of field mushrooms to enjoy the best of the season.
As to the ricotta: in Europe it's in 8oz tubs; in US it comes in 16oz tubs. It keeps for 2 weeks, so we'll use 16oz between this week and next.
Bon Appétit!Friday: Butternut Squash and Mushroom Tart
Smoked Salmon Pasta
Hot Spinach SaladSaturday: Butternut Squash Soup
Veal Chops Duxelles
Potatoes a la Two Fat Ladies with Fresh Herbs
Balsamic Glazed CarrotsSunday: Butternut Squash and Mushroom Risotto
Fresh FruitMonday: Pork Tenderloin Braised / Apples and Onions
Potatoes a la Two Fat Ladies with Fresh HerbsTuesday: Tuna Spaghetti Timbale with Ricotta
Green and White Beans with Tomatoes, Shallots and SageWednesday: Baked Chicken Breasts with Mustard Crust
Cheesy Oven Fries
Green and White Beans with Tomatoes, Shallots and SageThursday: Stuffed Peppers, with Sausage and Orzo
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