This week on the Menu we have:

bbq veal chop
Barbecued Veal Chop

grilled potatoes
Potatoes with Dijon and Rosemary

chicken pepper pasta
Chicken and Grilled Pepper Pasta Salad

Weekly Menu Planner: July 26, 2013

         We use celery often, but not always the entire stalk in a week. 
To store celery: Cut off the leafy tops and store separately if you want them for stocks, soups or salads.  Leave the stalk whole and store in a refrigerator drawer or lower shelf until you use it the first time. 
When ready to use, cut off the stem end and trim the tops further as needed. Wrap the unused ribs in a damp paper towel, then put in a plastic bag or wrap very loosely in plastic wrap or foil. Celery should keep 2 weeks or longer.
   Bon Appétit!

Day 1:  Grilled Barbecued Tuna
Couscous Feta Pilaf
Sautéed Courgette (Zucchini) with Balsamic Vinegar

Day 2:  Barbecued Veal Chops
Potatoes with Dijon and Rosemary
Green Beans with Butter and Pine Nuts

Day 3:  Rubbed Pork Tenderloin
Oriental Pasta Salad

Day 4:  Grilled Citrus Chicken
Oriental Pasta Salad

Day 5:   Teriyaki Burgers
Grilled Spicy Sweet Potatoes
Sautéed Courgette (Zucchini) with Feta and Olives

Day 6:   Chicken and Grilled Pepper Pasta Salad
Sliced Tomatoes

Shopping List for this Week


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