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This week on the Menu we have:

egg noodles avocado sauce
Egg 'Linguini' with Warm Avocado Sauce

shrimp salad
Shrimp and Asparagus Salad

spinach caprese
Spinach 'Caprese' Salad

deviled pork chops
Deviled Pork Chops

Weekly Menu Planner: June 7, 2013

          We've reached the end of asparagus season.  If you live in an area where it's still plentiful, check Recipes for more ideas.
Leave avocados on the counter until ripe, then refrigerate until needed.
Note: Pesto keeps very well in the fridge - level off the top in the container and add a thin layer of olive oil to the top.  It helps keep the flavor fresh - true for commercial and homemade.
Apology: I try very hard not to use commercial products (other than condiments) - and this week I have 2: pesto and taco sauce.  But a taco salad just needs taco sauce - and it's easy summer cooking.
   Bon Appétit!

Friday:   Egg 'Linguini' with Warm Avocado Sauce
Shrimp and Asparagus Salad

Saturday:   Spinach 'Caprese' Salad
Grilled Balsamic-Glazed Veal Chops
Basmati Rice and Asparagus Gratin

Sunday:   Grilled Chicken Breasts with Mustard Sauce
German Summer Salad
Lettuce Salad with Creamy Dressing

Monday:   Pasta Salad with Sausage and Chickpeas

Tuesday:    Deviled Pork Chops
German Summer Salad
Warm Spinach with Bacon and Onion

Wednesday:  Pesto Pasta Salad with Grilled Chicken 

Thursday:   Healthier Taco Salad

Shopping List for the Week