Thyme for Cooking
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This week on the Menu Plan:
We're finishing winter cooking. This will be the last lasagne, the last braise and the last slow cooking of the season. We'll be starting salads and, soon, grilling. And the spring vegetables are starting: mangetout (snow peas) artichokes, asparagus, radishes, and lots of spinach.
Bon Appétit!
Friday: Spinach Salad with Warm Chevre
Sautéed Scallops with Pesto
Parmesan Polenta
Sautéed Snow Peas (Mangetout)Saturday: Tortilla de Pimiento
Pork Loin Braised with Sage and Olives
Potato and Garlic Gratin
Fried CarrotsSunday: Ham and Caramelized Onion Lasagne
Fresh FruitMonday: Savory Pork Hash
Tuesday: Cuban Beef and Black Beans
Brown RiceWednesday: Sautéed Chicken Breasts Balsamic
O'Brian Potatoes
Snow peas with ShallotsThursday: Choucroute Garni
Pasta with Brown Butter
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