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This week on the Menu Plan:
The fall fruits and vegetables are starting; time to start stuffing them rather than grilling. Slowly, we'll be moving the cooking away from the barbecue and into the kitchen. We'll use smaller amounts of beef and sausage when stuffing vegetables, usually 6oz, so divide larger packages and freeze.
A word about vinegars: We don't use nearly as much in the winter, so feel free to substitute any that you have on hand rather than buying new bottles at this time of year. Bon Appétit!
Friday: Baked Tomatoes with Pesto
Grilled Cod with Caper, Green Olive Tarter Sauce
Sautéed Polenta Cakes
Sautéed Chard with Tomatoes
Saturday: Fresh Tomato and Garlic Soup
Teriyaki Turkey Kebabs with Sesame Couscous
Sunday: Courgette (Zucchini) Pastry
Monday: Mushroom Burgers
Green Beans with Parmesan
Tuesday: Grilled Ham with Red Eye Glaze
Pasta with Red Bean and Herbs
Wednesday: Marinated Chicken Breasts, Grilled
Grilled or Roasted Sweet Potatoes
Warm Green Bean Salad
Thursday: Zucchini Stuffed with Couscous and Sausage