Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
This week on the Menu we have:
Barbecued Veal Chop
Potatoes with Dijon and Rosemary
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 VinegarDay 2: Barbecued Veal Chops
Potatoes with Dijon and Rosemary
Green Beans with Butter and Pine NutsDay 3: Rubbed Pork Tenderloin
Oriental Pasta SaladDay 4: Grilled Citrus Chicken
Oriental Pasta SaladDay 5: Teriyaki Burgers
Grilled Spicy Sweet Potatoes
Sautéed Courgette (Zucchini) with Feta and OlivesDay 6: Chicken and Grilled Pepper Pasta Salad
Sliced Tomatoes
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
