Thyme for Cooking
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This week on the Menu we have:
Baked Chevre with
Prosciutto
Fish Pie with Salmon and
Smoked Salmon
Braised Veal with Olives
and Capers
Weekly Menu Planner: February 22, 2013
My goat cheese (chevre) comes in 200gr (7oz) logs, so we'll be using more next week. You can use Brie or Camembert if you prefer. You can use any dry-cured ham available in place of the Prosciutto. And, remember, any unused yogurt can be put in a container and saved up to 2 weeks.
Winter cooking is slowly coming to an end, so I'm trying to work some favorites in before spring.
Bon Appétit!Friday: Baked Chevre with Prosciutto
Fish Pie with Salmon, Smoked Salmon and Savoy CabbageSaturday: Poached Eggs with White Wine
Braised Veal with Olives and Capers
Wild Rice Mushroom PilafSunday: Pasta with Leeks, Prosciutto and Mushrooms
Fresh FruitMonday: Wild Rice, Chicken and Broccoli Casserole
Tuesday: Peppered Pork Tenderloin in Red Wine Sauce
Potatoes Braised with Bay and Mustard
Endive GratinWednesday: Beef and Cabbage Lo Mein
Thursday: Cheesy Chicken
Barley with Pimiento
Broccoli with Shallots and Mustard
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