Thyme for Cooking
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This week on the Menu Plan:
As I finished this weeks menu and recipes I realized that summer cooking tends to involve prep work done in stages; things made ahead to cool, to soak up flavors, etc. Usually the early work only involves 5 or 10 minutes, and, usually, has great flexibility as to the timing. Like the cucumber salad: between 4 and 10 hours ahead to start. A little work here and there... easy summer cooking....
Refrigerate avocados if they are ripe early (otherwise, leave them on the counter to ripen)
Bon Appétit!
Friday: White Bean and Celery Salad
Teriyaki Grilled Swordfish
Polenta SaladSaturday: Chilled Lettuce Soup
Grilled Chicken Satay with Peanut Sauce
Sesame Brown Rice
Crisp Green BeansSunday: Grilled Pork Chops
German Summer Potato Salad
Cucumber Salad
Tomato Mozzarella SaladMonday: Sausages with Peppers and Onions
German Summer Potato Salad, leftover
Cucumber SaladTuesday: Taco Salad, a la française
Wednesday: Grilled, Marinated Chicken Breasts
Pasta Salad with Zucchini (Courgette)Thursday: Barley, Ham and Green Bean Salad
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