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This week on the Menu
We're starting to use the barbecue grill a bit more this week - of course, you can always use a skillet or the oven. Salad season is starting - which means we'll be starting to use a variety of vinegars again.
Day 1: Seared Scallops with Browned Shallots
Sesame Brown Rice with Mangetout (Snow Peas)
Day 2: Brined, Grilled Pork Tenderloin
New Potato 'Oven Fries'
Sautéed Asparagus with Tarragon Yogurt Sauce
Day 3: Asparagus and Chevre (Goat Cheese) Quiche
Fresh Strawberries with Balsamic Vinegar
Day 4: Warm Spring Pasta Salad with Grilled Chicken
Day 5: Caesar Pasta Salad with Flank Steak
Day 6: Sautéed Chicken Breasts / Bacon, Mushrooms
Braised New Potatoes
Carrots with Butter and Chives