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This week on the Menu Plan:
Phyllo (filo) dough normally comes frozen. Thaw it in the package, then refrigerate it for up to 30 days. It can also be refrozen, twice. Either way, make certain that it's wrapped tightly in plastic wrap. The trick to phyllo is to never let it dry out. Cover the sheets you are not using with plastic wrap, then a damp towel. Never let them bare for more than a minute. We'll be using filo a few times over the next weeks.
Frozen spinach is another pantry staple for winter. Buy it in bags of balls or cubes, if possible, so you can use just what you need.
Friday: Spinach Strudel with Carrot Tomato Sauce
Pesto Shrimp and Pasta
Roasted Butternut Squash
Saturday: Butternut Squash Soup
Roast Cornish Hens with Lemon and Herbs
Buttered Potatoes with Chives
Zucchini (Courgette) and Tomato Gratin
Zucchini (Courgette) and Tomato Gratin, leftover
Monday: Pork Chops with Capers
Creamy Barley and Chard Gratin
Tuesday: Stuffed Peppers, Italian Style
Wednesday: Baked Chicken with Mustard Crust
Brown Rice with Herbs
Butternut Squash Patties
Thursday: Chunky Beef Hash