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This week on the Menu Plan:
We're moving some of the cooking indoors this week. The produce is changing, more winter squashes are appearing and forest mushrooms; the days getting shorter and the evenings cooler. Winter cooking is starting.
Note: I use dry-cured, Greek olives for cooking - They have lots of flavor and keep well in the fridge. Substitute whatever you like.
Friday: Stuffed 8-Ball Zucchini (Courgette)
Shrimp with Capers, Lemon, and Feta on Orzo
Green Beans with Parmesan
Saturday: Wild Mushroom Omelet
Chicken Breasts Stuffed with Cheese and Sage
Grilled Potato and Onion Salad
Sunday: Salami Pizza
Monday: Grilled Pork Chops with Sage
Pasta with Wild Mushroom Sauce
Sautéed Chard with Feta and Greek Olives
Tuesday: Zucchini (Courgette) Stuffed with Orzo, Feta
Wednesday: Grilled Chicken Breasts Piccata
Green Bean and Quinoa Salad
Thursday: Teriyaki Orange Turkey Cutlets
Grilled Spicy Parmesan Potatoes
Sautéed Teriyaki Courgette (Zucchini)