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As it's difficult to guess the size of the butternut squash you get, it's hard to use it all (or not run out. If you have some left after Sunday, add it to the peppers or make soup.
This is the start of mushroom season. Try to get a variety of field mushrooms to enjoy the best of the season.
As to the ricotta: in Europe it's in 8oz tubs; in US it comes in 16oz tubs. It keeps for 2 weeks, so we'll use 16oz between this week and next.
Bon Appétit!Day 1: Smoked Salmon Pasta
Hot Spinach SaladDay 2: Veal Chops Duxelles
Potatoes a la Two Fat Ladies with Fresh Herbs
Sautéed Butternut Squash with ShallotsDay 3: Butternut Squash and Mushroom Risotto
Fresh FruitDay 4: Tuna Spaghetti Timbale with Ricotta
Green and White Beans with Tomatoes, Shallots and SageDay 5: Baked Chicken Breasts with Mustard Crust
Potatoes a la Two Fat Ladies with Fresh Herbs
Green and White Beans with Tomatoes, Shallots and SageDay 6: Stuffed Peppers, with Sausage and Orzo
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