Thyme for Cooking
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This week on the Menu we have:
We're going to start fall cooking - slowly. This week we have a stir-fry with ground beef. We'll be using 6 / 8oz portions of ground beef frequently in fall and winter cooking, so plan on freezing portions. Of course, you can substitute ground turkey or veal if you prefer.
Bon Appétit!Friday: Cheese and Pepper Mini Frittatas
Barbecued Salmon
Creamy Polenta with Bacon and Sage
Braised Green Beans with Tomatoes, Shallots and BasilSaturday: Stuffed 8-Ball Zucchini (Courgette)
Not-Quite-Naked Steaks
Potato and Onion Packets with GruyèreSunday: Pizza Margherita with Prosciutto
Fresh FruitMonday: Grilled Turkey Teriyaki
Warm Courgette Pasta Salad / Peanut Ginger DressingTuesday: Grilled Chicken Breasts Piccata
Hot German Potato Salad
Fried CarrotsWednesday: Stir-Fried Beef with Zucchini (Courgette)
Thursday: Grilled Pork Chops with Sage
Hot German Potato Salad
Green Beans with Browned Butter
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