Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu for the Week |
|
Tomato Salad with Goat Cheese (Chevre | 1-Fri. |
Grilled Scallops on Avocado Sauce | |
Quinoa and Green Bean Salad | |
Crab Louis with Avocado Slices | 2-Sat. |
Grilled Steak with Spicy Rub | |
French Potato Salad | |
Sautéed Zucchini (Courgette) with Shallots | |
Fresh Tomato and Chevre Tart | 3-Sun. |
Cabbage Salad | |
Grilled Honey Mustard Chicken | 4-Mon. |
Grilled Potatoes and Onion | |
Cabbage Salad | |
Cobb Pasta Salad | 5-Tues. |
Zucchini Stuffed /Couscous and Sausage | 6-Wed |
Grilled Sausages | 7-Thurs |
Warm Cabbage Pasta Salad | |
Pantry Items to Check |
|
olive oil | most |
sea salt for finishing | often |
olive oil, good, for salads, 7 - 8 tbs | 1,2,5 |
brown sugar, 1/2 tsp | 2 |
garlic powder, 1 1/2 tsp | 2,4 |
paprika, 1 tsp | 2 |
cumin, 1 tsp | 1,6 |
chili powder, 1 3/4 tsp | 2,6 |
dried oregano, 1 1/2 tsp | 2,6 |
dried rosemary, 1 tsp | 4 |
dried thyme, 1 tsp | 4 |
Dijon-style mustard, 6 tbs | 3,4,5,7 |
Worcestershire sauce, 1 - 2 tbs | 2,6 |
ketchup, 2 tbs | 2 |
mayonnaise, 7 tbs | 2,3 |
honey, 2 tbs | 4 |
soy sauce, 2 tbs | 1,2 |
chicken stock, 3 1/3 cups (27oz, 810ml) | 1,2,3,6,7 |
beef stock, 1 tbs substitute chicken stock | 2 |
garlic, 2 - 3 cloves | 6 |
onion, 2 - 3 | 6,7 |
shallots, 3 medium | 2 |
butter, 1 tbs | 7 |
lemon juice, 4 tbs | 4 |
quinoa, 1/2 cup any color | 1 |
couscous, 1/2 cup | 6 |
brown rice, quick-cooking, 1/2 cup |
3 |
pasta, bite-size, 2 1/4 cups | 5,7 |
Balsamic vinegar, 2 tbs | 2,4 |
white wine tarragon vinegar, 2 tbs | 2 |
white Balsamic vinegar, 8 - 9 tbs | 1,3,5,7 |
Dairy |
|
Goat cheese, aged, log, 8oz (240gr) | 1,3 |
yogurt, Greek or plain, 1 cup (8oz, 240gr) | 1,3 |
eggs, 6 | 3,5 |
shredded cheese, any flavor, 1 cup (4oz, 120gr) | 3,6 |
hard cheese, Cheddar, Colby, 2oz (60gr) | 5 |
use the hard cheese for the shredded, too | |
Produce |
|
tomatoes, 5 - 6 regular | 1,2,3 |
lime, for juice, 1 | 1 |
cherry tomatoes, 6oz (180gr) | 2,5 |
avocado, 1 ripe for Fri. 1 ripe for Tues. | 1,2,5 |
if ripe earlier, just refrigerate | |
green beans, 12oz (360gr) | 1,5 |
green bell pepper, 1 or any color | 1,6 |
orange bell pepper, 1 | 3,5 |
potatoes, 4 medium | 2,4 |
zucchini, 1 medium, 1 medium - large |
2,6 |
cabbage, medium head, 1 | 3,4,7 |
red onion, 1 or other sweet onion | 4 |
Fresh Herbs |
|
basil, 7 - 8 tbs, plus 1/2 cup | 1,2,3,5 |
chives, 10 - 12 tbs | 1,2,3 |
tarragon, 1 tbs | 2 |
Meat/Fish |
|
scallops, large sea, 10oz (300gr) | 1 |
steak, 12oz (360gr) your choice | 2 |
Prosciutto, thinly sliced, 4oz (120gr) | 3 |
chicken breasts, boneless, skinless, 2 | 4 |
smoked turkey or ham, thick slice, 8oz (240gr) | 5 |
sausages, any flavor, 16oz (480gr) | 6,7 |
Other |
|
crab meat, 6oz (180gr) | 2 |
tomato sauce, 1 cup (8oz, 240ml) | 6 |
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