Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu for the Week |
|
| Summer Herb and Tomato Soup | 1-Fri. |
| Swordfish with Olive Shallot Relish | |
| Simple Couscous | |
| Lentils with Chickpeas | |
| Mushrooms, Stuffed with Bacon and Tomato | 2-Sat. |
| Grilled Ginger Rosemary Pork Loin | |
| Barbecue Oven Crisps | |
| Tomato Zucchini (Courgette) Gratin | |
| Pork, Chard and Mushroom Quiche | 3-Sun. |
| Tomato Salad | |
| Grilled Chicken with Ginger Barbecue Sauce | 4-Mon. |
| Basmati with Fresh Herbs | |
| Tomato Zucchini Gratin | |
| Niçoise Pasta Salad | 5-Tues. |
| Grilled Pork Chops / Ginger Barbecue Sauce | 6-Wed |
| Green Bean and Potato Packets | |
| Chicken Teriyaki Barley Salad | 7-Thurs |
Pantry Items to Check |
|
| olive oil | most |
| sea salt for finishing | often |
| olive oil, good, for salads, 10 - 12 tbs | 1,2,3,5,7 |
| garlic powder, 1 1/2 tsp | 2,6 |
| paprika, 1 1/2 tbs | 1,2 |
| molasses, 4 tbs | 2 |
| dry mustard, 4 tsp | 2 |
| powdered ginger, 5 - 7 tsp | 2,6 |
| fennel seeds, 1 tsp | 1 |
| dried Herbes de Provence, 3 tsp | 1 |
| bay (laurel) leaf, 1 | 1 |
| dried oregano, 1 tsp | 3 |
| dried rosemary, 2 tsp | 2 |
| Dijon-style mustard, 6 tbs | 2,5,7 |
| Worcestershire sauce, 2 tbs | 2,4 |
| ketchup, 1 tbs | 6 |
| soy sauce, 4 tbs | 2,6 |
| Teriyaki sauce, 4 tbs | 7 |
| chicken stock, 6 1/4 cups (50oz, 1500ml) | 1,3,4,6,7 |
| garlic, 7 - 8 cloves | 1,3 |
| shallots, medium, 10 - 11 | 1,2,6 |
| butter, 1 tsp | 4 |
| lemon juice, 3 tbs | 1,4,5 |
| dried bread crumbs, 4 tbs | 2 |
| Greek, dry-cured olives, 2/3 cup | 1,5 |
| green olives, 2/3 cup | 1,7 |
| lentils, 1/4 cup | 1 |
| barley, quick-cooking, 2/3 cup | 7 |
| brown rice, quick-cooking, 1/2 cup | 3 |
Basmati rice, 1/2 cup |
4 |
| pasta, small. 1/4 cup | 1 |
| pasta, bite-size, 1 1/4 cups | 5 |
| couscous, 1/2 cup | 1 |
| Balsamic vinegar, 5 tbs | 2,7 |
| white wine tarragon vinegar, 2 tbs | 5 |
| red wine vinegar, 1 tbs | 6 |
| cider vinegar, 4 tbs | 2 |
| sherry vinegar, 1 tbs | 4 |
Dairy |
|
| shredded cheese, 1 cup (4oz, 120gr) | 2,3 |
| eggs, 6 | 3,5 |
| aged goat cheese, log, with white rind 4oz (120gr) | 3 |
| we'll be using the same next week | |
| milk, 1 cup (8oz, 240ml) | 3 |
Produce |
|
| tomatoes, 10 - 11 medium | 1,2,4,6,7 |
| cherry tomatoes, 8oz (240gr) | 3,5 |
| mushrooms, 8oz (240gr) 6 larger for stuffing | 2,3 |
| ginger, small piece | 2 |
| or use powdered | |
| potatoes, 4 medium | 2,6 |
| zucchini, 1 medium - large (9", 22cm) | 2,4 |
| chard, 7oz (210gr) | 3 |
| green beans, 12oz (360gr) | 5,6 |
| bell pepper, any color | 5,7 |
Fresh Herbs |
|
| basil, 9 - 10 tbs | 1,2,3,6,7 |
| chives, 14 - 15 tbs | not 6 |
| parsley, 4 tbs | 1,4 |
| tarragon, 1 tbs | 5 |
| substitute dried for parsley, tarragon | |
Meat/Fish |
|
| swordfish, steaks, 12oz (360gr) | 1 |
| bacon, 2 strips | 2 |
| pork loin roast, 24oz (750gr) | 2,3 |
| chicken breasts, boneless, skinless, 4 | 4,7 |
| pork chops, 12oz (360gr) | 6 |
Other |
|
| chickpeas, 3/4 cup (7oz, 210gr) check fridge | 1 |
| tomato sauce, 2 cups, (16oz, 480ml) | 2 |
| tuna, 9oz (270gr) | 5 |
| anchovies, 4 filets, optional | 5 |
| red kidney beans, 15oz (450gr) | 7 |
| white wine, 4 tbs | 1 |
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