Thyme for Cooking
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This week on the Menu we have:
We'll be using the rest of the feta cheese next week. We use frozen spinach and, occasionally, frozen peas during the winter, usually in 8oz portions. I buy large bags of each.
This should finish the ricotta. I realize I was a little heavy on the dairy this week..... But I wanted to do the last recipe with the Mozzarella....
Bon Appétit!Friday: Fried Green Tomatoes alla Romana
Sautéed Sole with Butter and Lemon
Broccoli Rice GratinSaturday: Red Onion and Ricotta Tart
Turkey Rolls Stuffed with Ricotta and Olives
Potato-Tomato Gratin
Broccoli with Garlic ButterSunday: Mediterranean Meat Loaf with Pimiento Sauce
Potato - Tomato Gratin
Apple and Walnut SaladMonday: Mediterranean Meat Loaf with Pimiento Sauce
Pasta with Olive Oil, Sage and Parmesan
Braised Carrots and OnionsTuesday: Stir-fried Sesame Chicken
Basmati RiceWednesday: Stuffed Acorn Squash with Ham and Quinoa
Thursday: Chicken Braised in Sherry Vinegar
Orzo with Herbs
Mock Spinach Soufflé
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