Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Menu for the Week |
|
| Mushroom Mini Frittatas | 1-Fri. |
| Pan-Seared Tuna with Mustard Cream | |
| Fried Rice with Savoy Cabbage | |
| Carrot Ginger Soup | 2-Sat. |
| Braised Pork Tenderloin with Onions and Olives | |
| Turned Potatoes | |
| Sautéed Savoy Cabbage with Mushrooms | |
| Risotto con Fagioli | 3-Sun. |
| Fresh Fruit | |
| Chicken, Spinach and Feta Pasta | 4-Mon. |
| Ham with Red-Eye Gravy | 5-Tues. |
| Parmesan Polenta | |
| Parmesan Sunchoke Slices | |
| Turkey and Black Bean Enchiladas | 6-Wed |
| Pork Chops with Yogurt Mustard Pan Sauce | 7-Thurs |
| Barley with Savoy Cabbage | |
Pantry Items to Check |
|
| olive oil | most |
| sea salt for finishing | often |
| cornstarch, (corn flour, maizena) 1 - 2 tbs | 2,5 |
| brown sugar, 1 tbs | 5 |
| nutmeg, 2 pinches | 2,5 |
| garlic powder, 1/4 tsp | 1 |
| paprika, 2 tbs | 2,4,5 |
| chili powder, 1 tsp | 6 |
| cumin, 1/4 tsp | 7 |
| ground ginger, 1/4 tsp if no fresh | 2 |
| dried basil, 2 tsp | 4 |
| dried oregano, 1 1/2 tsp | 1,6 |
| dried parsley, 2 1/2 tsp | 2,4 |
| dried sage, 1/2 tsp | 2 |
| dried tarragon, 1/2 tsp | 1 |
| dried thyme, 2 tsp | 1,7 |
| Dijon-style mustard, 2 tbs | 1,7 |
| soy sauce, 1 tbs | 1 |
| chicken stock, 7 cups (56oz, 1680ml) | 1,2,3,5,7 |
| beef stock 1 cup (8oz, 240ml) | 2,7 |
| butter, 2 - 3 tbs | 2,3 |
| garlic, 9 - 10 cloves | 1,4,6 |
| onions, 4 - 5 medium | 2,3,4,6 |
| shallots, 5 - 6 | 1,7 |
| lemon juice, 1 tbs | 1 |
dry-cured or Greek olives, 3/4 cup |
2,4 |
| Basmati rice, 1/2 cup | 1 |
| Arborio rice, 2/3 cup | 3 |
| pasta, bite-size, 1 1/4 cup | 4 |
| polenta, 1/4 cup | 5 |
| barley, quick-cooking, 1/2 cup | 7 |
| Balsamic vinegar, 1 tbs | 1 |
Dairy |
|
| eggs, 3 | 1 |
| Gruyère cheese, 2oz (60gr) or other cheese | 1 |
| yogurt, Greek or plain, 9oz (270gr) | 1,2,6,7 |
| milk, 3/8 cup (3oz, 90ml) or chicken stock / yogurt | 2,5 |
| feta, 3 - 4oz (100gr) check fridge | 4 |
| Parmesan, 1 3/8 cup (5.5oz (175gr) | 3,4,5 |
| shredded cheese, any flavor, 3/4 cup (3oz, 90gr) | 6 |
Produce |
|
| mushrooms, 8oz (250gr) | 1,2,5 |
| tomatoes, 3 | 1,3 |
| Savoy cabbage, medium - large head, 1 | 1,2,7 |
| carrots, medium, 3 | 2 |
| potatoes, 3 medium | 2 |
| ginger, small piece, or use ground, check pantry | 2 |
| red onion, medium 1 | 2 |
red pepper, 1/2 left from last week - fridge |
4 |
| green pepper, 1/2 left from last week - fridge | 6 |
| fresh spinach, 6oz (175gr) | 4 |
| sunchokes (Jerusalem artichokes) 3 - 4 | 5 |
| fresh fruit - desert, 2 | 3 |
Meat/Fish |
|
| tuna, sushi grade if possible, 12oz (350gr) total | 1 |
| pork tenderloin, 14oz, (400gr) | 2 |
| chicken breasts, boneless, skinless, 2 | 4 |
| ham, thick slice, 18oz (540gr) | 3,5 |
| turkey cutlets or tenderloin, 10oz (300gr) | 6 |
| pork chops, 12oz (360gr) total, if boneless | 7 |
Other |
|
| white beans, cannellini, 15oz (450gr) | 3 |
| whole tomatoes, 15oz (450gr) | 4 |
| coffee, 1/2 cup strong - or dry, instant | 5 |
| black beans, 15oz, 450gr) | 6 |
| green chilies, 4oz (125gr) | 6 |
| tortillas, for enchiladas, 4 check freezer | 6 |
| taco sauce, mild or hot, 2 jars, 10oz (300gr) each | 6 |
| sherry, 3 tbs | 2 |
| white wine, 1 3/4 cup (14oz, 420ml) | 2,3,4,7 |
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