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This week on the Menu Plan:
Vegetable-stuffing season is definitely here. The markets are full of wonderful, colorful bell peppers as well as summer squashes. The winter squashes won't be far behind.
When cutting the peppers keep in mind that you want both halves to lie flat for stuffing.
Bon Appétit!
Friday: Summer Squash Soup
Grilled Swordfish with Olive Shallot Relish
Barley with Sautéed PeppersSaturday: Stuffed Mushrooms / Browned Shallots, Garlic
Barbecued Stuffed Pork Tenderloin
Potato - Tomato Gratin
Green Beans with Browned ButterSunday: Cobb Pasta Salad
Monday: Soy Sauce/Mustard Turkey Cutlets Grilled
Potato - Tomato Gratin
Sautéed Chard with Red PepperTuesday: Stuffed Peppers, Italian Style
Wednesday: Grilled Chicken Aioli
Pasta with Mushrooms and Zucchini (Courgette)Thursday: Chevre Stuffed Burgers, Grilled
Balsamic Potato Salad
Green Beans with Ham
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