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This week on the Menu Plan:
I like the flavor of leeks, and use them often during the winter. After buying them, cut off most of the dark green top, leaving a leek 6 - 7" long, making it much easier to store. Like most vegetables, they don't need to be refrigerated but will keep longer if they are.
Another note: If you buy prepared beef or chicken stock and have some leftover that won't be used right away, freeze it, either in small containers, or as cubes using an ice cube tray. When frozen, put into freezer bags. You can do the same with tomato sauce.
Friday: Poached Eggs with Tortillas
Shrimp and Scallop Newburg
Buttered Brussels Sprouts
Saturday: Savoy Cabbage, Walnuts and Mushrooms
Corsican Beef and Pasta
Sunday: Ham and Cabbage Soup
Monday: Corsican Beef
Shredded Brussels Sprouts with Leeks
Tuesday: Ham and Cabbage Soup
Wednesday: Chicken Breast / Tomato Yogurt Sauce
Pasta with Browned Butter and Pepper
Rutabagas with Bacon and Onion
Thursday: Pork Tenderloin with Apples and Onions
Garlic Oven Fries