Thyme for Cooking
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This week on the Menu Plan:
I had half of a goat cheese left from last week - and used it on Saturday. The Red Pepper sauce is used twice, but, sadly, a week without other leftovers. This will be the last stuffed vegetable of the season; and the first of the Brussels Sprouts.
Bon Appétit!
Friday: Creamy Broccoli Soup
Salmon with Red Pepper Sauce
Mushroom RisottoSaturday: Baked Goat Cheese with Red Pepper Sauce
Roast Cornish Hens with Herb Sauce
Potato and Garlic Gratin
Sautéed Brussels SproutsSunday: Popover Pie with Ham and Peas
Monday: Spaghetti with Ginger Meatballs
Brussels Sprouts with Butter and PepperTuesday: Pork Chops with Capers
Quinoa with Mushrooms
Sautéed CarrotsWednesday: Chicken Breasts, Sweet and Sour
Fried Potatoes and Onions
Broccoli with Garlic and ParmesanThursday: Stuffed Bell Peppers, Asian Style
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