Thyme for Cooking
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This week on the Menu we have:
The first of the sweet corn has arrived, finally. We make enough barbecue sauce on Day 2 to last the week. Easy summer cooking.
Note: Store pine nuts in the freezer to keep fresh.
Bon Appétit!Day 1: Grilled Lemon Shrimp
Quinoa Pilaf
Green Beans with ProsciuttoDay 2: Barbecued Cornish Hens
Creamy Caper and Roasted Potato Salad
Sautéed Courgette SlicesDay 3: Inside-Out Burgers
Sweet Corn
Fresh Peach and Berry SaladDay 4: Easy Barbecued Pork Chops
Potato and Carrot PacketsDay 5: Ham, Green Bean and Cherry Tomato Salad
Day 6: Barbecued Chicken Breast
Oriental Brown Rice and Courgette (Zucchini) Salad
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