Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu for the Week |
|
| Hot and Sour Soup | 1-Fri. |
| Red Sauced Shrimp | |
| Fried Rice | |
| Chickpea, Shallot and Tuna Salad | 2-Sat. |
| Roast Cornish Hens | |
| Sunchoke and Potato Gratin | |
| Meat Loaf Florentine | 3-Sun. |
| Roasted Spicy Sweet Potatoes | |
| Chicken with Mustard Sauce | 4-Mon. |
| Rosemary Braised Potatoes | |
| Sweet and Sour Brussels Sprouts | |
| Leftover Meat Loaf Florentine | 5-Tues. |
| Pasta with Chickpeas | |
| Pork Tenderloin with Brussels Sprouts | 6-Wed |
| Brown Rice | |
| Chicken Stroganoff | 7-Thurs |
| Peas with Parmesan | |
Pantry Items to Check |
|
| olive oil | most |
| sea salt for finishing | often |
| good olive oil, 1 tbs | 2 |
| cornstarch, (corn flour, maizena) 3 - 4 tbs | 1,6,7 |
| flour, 1/4 cup | 7 |
| brown sugar, 3 tbs | 4,6 |
| red pepper flakes, 1/2 - 1 tsp optional | 1,3 |
| paprika, 1 tbs | 7 |
| chili powder, 1 tsp | 5 |
| cumin, 1/2 tsp | 3 |
| powdered ginger, 1/4 tsp | 3 |
| nutmeg, pinch | 2 |
| dried basil, 1 tsp | 3 |
| dried oregano, 2 tsp | 3,5 |
| dried parsley, 1 - 2 tbs | 3,5 |
| dried rosemary, 4 tsp | 2,4 |
| dried sage, 2 tsp | 2 |
| dried thyme, 5 tsp | 2,3,4,7 |
| soy sauce, 4 - 5 tbs | 1,2 |
| ketchup, 3/8 cup | 1,3 |
| whole grain mustard, 2 tbs | 4 |
| Dijon-style mustard, 2 - 3 tbs | 2,6,7 |
| tomato paste, 2 tsp | 4 |
| chicken stock, 6 1/2 cups (52oz, 1560ml) | 1,4,6,7 |
| beef stock, 1 cup (8oz, 240ml) | 6 |
| garlic, 7 - 8 cloves | 1,3,4 |
| shallots, 2 large or 4 small | 2 |
| onions, 4 - 5 | 3,4,6,7 |
| lemon juice, 1 tbs | 2 |
| olives, green (or black if you have them) 10 - 12 | 2 |
| dried bread crumbs, 1/2 cup | 3 |
| pasta, bite-size, 2 1/4 cups (7.5oz, 220gr) | 5,7 |
| Basmati rice, 1/2 cup (3.3oz, 95gr) | 1 |
| brown rice, 1/2 cup (3.3oz, 95gr) | 6 |
| red wine vinegar, 2 tbs | 4 |
| Balsamic vinegar, 3 tbs | 1,2,5 |
| sesame oil, 2 tbs | 1 |
Dairy |
|
| eggs, 5 | 1,3 |
| Greek or plain yogurt, 4oz (120gr) save rest | 7 |
| milk, 1/2 cup (4oz, 120ml) sub chicken stock | 2 |
| shredded cheese, 1/2 cup (2oz, 60gr) Gruyère? | 2 |
| Parmesan, 3/8 cup (1.5oz, (45gr) | 2,7 |
Produce |
|
| mushrooms, 8oz (240gr) | 1,3,7 |
| ginger, small piece | 1 |
| green onions, 8 - 10 | 1 |
| potatoes, 4 | 2,4 |
| sunchokes, (Jerusalem artichokes) 2 - 3 | 2 |
| carrot, 1 | 3 |
| celery, 1 rib optional | 3 |
| sweet potatoes, 2 smallish | 3 |
| Brussels sprouts, 24 - 30 | 4,6 |
| peas, frozen, no sauce 1 2/3 cup (14oz, 420gr) | 1,7 |
| spinach, frozen, 8oz, (240gr) check freezer | 3 |
Meat/Fish |
|
| shrimp, 12oz (360gr) cleaned | 1 |
| Cornish hen, 1 - 2 16oz (480gr) each, depending | 2 |
| on size and whether you want leftovers for lunch | |
| ground beef (mince) 16oz (480gr) | 3,5 |
| chicken breasts, boneless, skinless, 4 | 4,7 |
| pork tenderloin, 14oz (420gr) | 6 |
Other |
|
| tomato sauce, 8oz, (240ml) | 3 |
| whole tomatoes, 15oz, 450gr) | 5 |
| chickpeas, 15oz (450gr) | 2,5 |
| tuna, 4oz (120gr) | 2 |
| sherry, 3 tbs | 1 |
| white wine, 1 cup (8oz, 240ml) | 4 |
| red wine, 1 cup (8oz, 240ml) | 2,3 |