Thyme for Cooking
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This week on the Menu we have:
Asparagus Mimosa
Sautéed Scallops in Tomato Cream
Steak with Golden Onions
Chicken / Spinach, Red Onion & Red Pepper
Weekly Menu Planner: April 5, 2013
If you are asparagus lovers, feel free to double the amounts I use.... I tried to keep the amounts within the typical package size. Buy it 'loose' if you can and eat as much as you like. The last bit of feta from last week is used on Sunday. If you don't have it leave it out and/or substitute another cheese.
As we move into summer cooking we'll be using more vinegars (Sherry, Red and White Balsamic, White Wine Tarragon and Red Wine) as well as a good, fruity olive oil for salads.
Bon Appétit!Friday: Asparagus Mimosa
Sautéed Scallops in Tomato Cream
Basmati Red Pepper Pilaf
Crisp Sautéed SunchokesSaturday: Artichokes with Creamy Dipping Sauce
Steak with Golden Onions
Parsley New Potatoes
Asparagus with Lemon Parsley VinaigretteSunday: Risotto with Feta, Ham, Peas and Carrots
Fresh StrawberriesMonday: Chicken Thighs in Wine and Vinegar
Sautéed Potatoes and CarrotsTuesday: Pasta with Sausages and Cherry Tomatoes
Wednesday: Chicken / Spinach, Red Onion & Red Pepper
Quinoa PilafThursday: Spanish Pork Tenderloin
Pasta with Green Garlic and Herbs
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