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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

This week on the Menu we have:

greek olive frittatas
Greek Olive and Feta Frittatas

courgette salad
Grilled Courgette (Zucchini) Salad

veal chop
Barbecued Veal Chop

oriental pasta
Oriental Pasta Salad

Weekly Menu Planner: July 26, 2013

         We use celery often, but not always the entire stalk in a week. 
To store celery: Cut off the leafy tops and store separately if you want them for stocks, soups or salads.  Leave the stalk whole and store in a refrigerator drawer or lower shelf until you use it the first time. 
When ready to use, cut off the stem end and trim the tops further as needed. Wrap the unused ribs in a damp paper towel, then put in a plastic bag or wrap very loosely in plastic wrap or foil. Celery should keep 2 weeks or longer.
   Bon Appétit!

Friday:   Greek Olive and Feta Frittatas
Grilled Barbecued Tuna
Couscous Feta Pilaf
Sautéed Courgette (Zucchini) with Balsamic Vinegar

Saturday:   Grilled Courgette (Zucchini) Salad
Barbecued Veal Chops
Potatoes with Dijon and Rosemary
Green Beans with Butter and Pine Nuts

Sunday: Rubbed Pork Tenderloin
Oriental Pasta Salad

Monday:  Grilled Citrus Chicken
Oriental Pasta Salad

Tuesday:    Turkey Cutlets, Soy Sauce/Mustard Marinade
Spanish Rice
Sautéed Chard with Peppers

Wednesday:  Chicken and Grilled Pepper Pasta Salad
Sliced Tomatoes

Thursday:   Teriyaki Burgers
Grilled Spicy Sweet Potatoes
Sautéed Courgette (Zucchini) with Feta and Olives

Shopping List for the Week