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This week on the Menu we have:
There is still time for a few more summer dishes before we slowly switch to fall and winter cooking: Creamy Coleslaw, Grilled, Marinated Steak, Cobb Salad. Round out any of the dinners with sliced, fresh tomatoes, if you have them.
Note: If the avocado for Tuesday is ripe earlier, it will keep in the fridge. Pine nuts can be kept in the freezer.
Day 1: Pasta with Shrimp (Prawn) and Avocado Sauce
Sautéed Chard with Red Pepper
Day 2: Grilled Sirloin with Madeira Sauce
Polenta with Fresh Herbs
Butter Braised Green Beans
Day 3: Grilled Chicken Piccata
Hot German Potato Salad
Creamy Coleslaw (Cabbage Salad)
Day 4: Grilled, Marinated Pork Chops
Leftover German Potato Salad
Leftover Creamy Coleslaw (Cabbage Salad)
Day 5: Cobb Pasta Salad
Day 6: Grilled Turkey Teriyaki
Oriental Zucchini (Courgette) and Brown Rice Salad