Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu for the Week |
|
| Sautéed Endive with Avocado | 1-Fri. |
| Scallops Provençal | |
| Quinoa with Browned Shallots | |
| Brussels Sprouts with Lemon Butter | |
| Tomato Flan with Couscous Salad | 2-Sat. |
| Pork and Celeriac Stew | |
| Mashed Potatoes with Leeks | |
| Chicken Tarragon Risotto | 3-Sun. |
| Fresh Fruit | |
| Pork Stew, leftover | 4-Mon. |
| Mashed Potato Patties | |
| Pasta Puttanesca with Tuna | 5-Tues. |
| Brussels Sprouts with Mustard Sauce | |
| Creamy Chicken and Carrots | 6-Wed |
| Basmati Rice | |
| Farmhouse Pasta | 7-Thurs |
Pantry Items to Check |
|
| olive oil | most |
| sea salt for finishing | often |
| good olive oil, 3 tbs | 1 |
| cornstarch, (corn flour, maizena) 3 - 4 tbs | 2,5,6 |
| cinnamon, 1/2 tsp | 2 |
| nutmeg, 1/2 tsp | 2 |
| cloves, ground, 1/2 tsp | 2 |
| black pepper, 1/2 tsp | 2 |
| juniper berries, 15 berries | 2 |
| chili powder, 4 tsp | 1,5 |
| dried basil, 2 tsp | 1,5 |
| dried bay leaves, (laurel) 3 | 2 |
| dried oregano, 1 tsp | 5 |
| dried parsley, 1 1/2 tbs | 4,6 |
| dried tarragon, 4 tsp | 1,3,6 |
| dried thyme, 3 tsp | 1,2,5 |
| soy sauce, 1 tsp | 1 |
| Dijon-style mustard, 3 tbs | 1,2,5,6 |
| mayonnaise, 1 tbs | 2 |
| tomato paste, 6 tbs - or 2 tbs plus 1 small can | 1,7 |
| chicken stock, 5 3/4 cups (46oz, 1380ml) | 1,2,3,6 |
| beef stock, 1 cup (8oz, 240ml) | 2 |
| garlic, 11 - 12 cloves | 1,2,5,6,7 |
| onions, 4 - 5 | 2,5,6,7 |
| shallots, 4 medium | 1 |
| butter, 3 - 4 tbs | 1,2,3,6 |
| olives, any color, green, stuffed, 3/4 cup | 2,5 |
| capers, 2 tbs | 5 |
| lemon juice, 2 tbs | 1,2 |
| quinoa, 1/2 cup (3.5oz, 100gr) | 1 |
| couscous, 1/4 cup (1.5oz, 45gr) | 2 |
| pasta, bite-size, 1 1/4 cups (4.2oz, 125gr) | 5 |
| spaghetti, 4oz (120gr) or 8oz (240gr) fresh | 7 |
| Basmati rice, 1/2 cup (3.3oz, 95gr) | 6 |
| Arborio rice, 2/3 cup (3.5oz, 100gr) | 3 |
| Balsamic vinegar, 2 tbs | 1 |
Dairy |
|
| eggs, 3 | 2,4 |
| Greek or plain yogurt, 4oz (120gr) last week | 2,3,6 |
| milk, 2/3 cup (5oz, 150ml) | 2,5 |
| Parmesan, 1/2 cup (2oz, 60gr) | 3 |
| chevre (goat cheese, creamy) 5oz, 150gr) | 7 |
| little cardboard container - US - Chavrie | |
| Europe - Chevraux | |
Produce |
|
| endive, Belgian, 2 heads | 1 |
| avocado, ripe for Friday, 1 | 1 |
| mushrooms, 8oz (240gr) | 1,7 |
| Brussels sprouts, 25 - 30 | 1,5 |
| carrots, 10 | 2,3,4,6 |
| celeriac, 1 large head | 2,3,4 |
| potatoes, 4 | 2,4 |
| leeks, 2 | 2,3 |
| green bell pepper, 1 small | 5 |
| fruit, your choice, 2 | 3 |
| frozen spinach, 8oz (240gr) | 7 |
Meat/Fish |
|
| scallops, 8oz (240gr) or all shrimp | 1 |
| shrimp, cleaned, 4oz (120gr) or all scallops | 1 |
| pork, lean, for braising, 28oz (840gr) | 2,4 |
| Prosciutto, 7oz, (210gr) | 2,7 |
| chicken breasts, boneless, skinless, 3 | 3,6 |
Other |
|
| tomatoes, whole, 30oz (900gr) | 1,5 |
| tomato sauce, 6oz (180ml) | 2 |
| tuna, 12oz (360gr) | 5 |
| tomato paste, small can or use tube | 7 |
| white wine, 3/4 cup (6oz, 180ml) | 1,3 |
| red wine, 3 cups (24oz, 720ml) | 2 |