Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu for the Week |
|
Cherry Tomato and Pesto Pastry | 1-Fri. |
Salmon, Sm. Salmon, Asparagus, Avocado Pasta | |
Composed Salad with Asparagus | 2-Sat. |
Stuffed, Barbecued Pork Loin | |
Grilled Potatoes with Mustard and Vinegar | |
Sautéed Courgette (Zucchini) and Spinach | |
Leftover Barbecued Pork | 3-Sun. |
Brown Rice and Spinach Pilaf | |
Tuna Cannellini Pasta Salad | 4-Mon. |
Salad with Potatoes, Turkey and Avocado | 5-Tues. |
Cheeseburgers with Glazed Mushrooms | 6-Wed |
Quinoa with Fresh Herbs | |
Green Beans with Lemon and Soy | |
Chicken Breasts / Orange Mustard Glaze | 7-Thurs |
Basmati with Lemon and Garlic | |
Butter Braised Green Beans | |
Pantry Items to Check |
|
olive oil | most |
sea salt for finishing | often |
olive oil, good, for salads, 9 tbs (2/3 cup) | 1,2,4,5 |
garlic powder, 2 tsp | 2,6 |
dry mustard, 2 tsp | 2,7 |
dried Herbes de Provence, 1 tsp | 2 |
dried marjoram, 1 tsp | 3 |
dried thyme, 2 tsp | 6,7 |
pesto, 2 tbs | 1 |
Dijon-style mustard, 3 - 4 tbs | 2,4 |
whole grain mustard, 2 tbs | 5 |
Teriyaki sauce or marinade, 1/2 cup | 5,7 |
soy sauce, 3 - 4 tbs | 2,3,5,6 |
Worcestershire sauce, 2 - 3 tbs | 2,6 |
maple syrup, 1/2 cup | 2 |
orange marmalade, 2 tbs | 7 |
ketchup, 1/3 cup | 2,6 |
chicken stock, 2 1/8 cups (17oz, 510ml) | 2,6,7 |
beef stock, 1 cup (8oz, 240ml) | 3 |
garlic, 2 - 3 cloves | 2,7 |
onions, 1 - 2 | 2,3 |
butter, 3 tbs | 6,7 |
green olives, 2/3 cup | 2,4 |
lemon juice, 1 - 2 tbs | 2,4 |
dry bread crumbs, 3 tbs | 2,6 |
pasta, bite-size, 2 1/2 cup (8.4oz, 250gr) | 1,4 |
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr) | 3 |
basmati rice, 1/2 cup (3.3oz, 95gr) | 7 |
quinoa, 1/2 cup (3.5oz, 100gr) | 6 |
white balsamic vinegar, 1 tbs | 2 |
white wine tarragon vinegar, 1 tbs | 2 |
cider vinegar, 2 tbs | 2 |
sherry vinegar, 1 tbs | 5 |
Dairy |
|
goat cheese or Brie/Camembert, 6oz (180gr) | 1,6 |
puff pastry, 1/2 sheet check freezer | 1 |
egg, 1 | 2 |
Parmesan, 1oz (30gr) | 2 |
yogurt, Greek or plain, 6oz (180gr) | 4,5 |
Produce |
|
leek, 1 medium | 1 |
cherry tomatoes, 8oz (240gr) | 1,4 |
asparagus, 16oz (480gr) | 1,2 |
avocado, 1 ripe for Fri., 1 ripe for Tues. | 1,5 |
lettuce, 2 small, 2 large salads | 2,5 |
lemon, 1 | 1,7 |
tomato, 1 | 2 |
mushrooms, 8oz (240gr) | 2,6 |
potatoes, 4 medium | 2,5 |
zucchini, summer squash, yellow? small 1 | 2 |
spinach, 5oz (150gr) | 2,3 |
carrots, 1 | 3 |
celery, 2 ribs | 4 |
1/2 green pepper, from last week check fridge | 4 |
green beans, 12oz (360gr) | 6,7 |
Fresh Herbs |
|
basil, 3 - 4 tbs | 1,2 |
chives, 8 - 9 tbs | 1,2,4,6 |
oregano, 2 - 3 tbs | 2,6 |
tarragon, 2 - 3 tbs | 1,4 |
thyme, 1 tbs | 2 |
Meat/Fish |
|
smoked salmon, 5oz (150gr) | 1 |
fresh salmon, 5oz (150gr) | 1 |
or more or less of either | |
Prosciutto 4 slices | 2 |
pork loin, roast, 24oz (720gr) | 2,3 |
turkey cutlets, 10oz (300gr) | 5 |
ground beef (mince) 12oz (360gr) | 6 |
chicken breasts, boneless, skinless | 7 |
Other |
|
coffee, 1/2 cup, strong | 2 |
tuna, 9oz (270gr) | 4 |
white beans, 15oz (450gr) | 4 |
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