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This week on the Menu we have:
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.
Day 1: Grilled Cod with Caper, Green Olive Tarter Sauce
Sautéed Polenta Cakes
Sautéed Chard with Tomatoes
Day 2: Teriyaki Turkey Kebabs with Sesame Couscous
Day 3: Courgette (Zucchini) Pastry
Day 4: Mushroom Burgers
Green Beans with Parmesan
Day 5: Marinated Chicken Breasts, Grilled
Grilled or Roasted Sweet Potatoes
Warm Green Bean Salad
Day 6: Zucchini Stuffed with Couscous and Sausage