Thyme for Cooking
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This week on the Menu we have:
If you are asparagus lovers, feel free to double the amounts I use.... I tried to keep the amounts within the typical package size. Buy it 'loose' if you can and eat as much as you like. The last bit of feta from last week is used on Sunday. If you don't have it leave it out and/or substitute another cheese.
As we move into summer cooking we'll be using more vinegars (Sherry, Red and White Balsamic, White Wine Tarragon and Red Wine) as well as a good, fruity olive oil for salads.
Bon Appétit!Day 1: Sautéed Scallops in Tomato Cream
Basmati Red Pepper Pilaf
Crisp Sautéed SunchokesDay 2: Steak with Golden Onions
Parsley New Potatoes
Asparagus with Lemon Parsley VinaigretteDay 3: Risotto with Feta, Ham, Peas and Carrots
Fresh StrawberriesDay 4: Chicken Thighs in Wine and Vinegar
Sautéed Potatoes and CarrotsDay 5: Chicken / Spinach, Red Onion & Red Pepper
Quinoa PilafDay 6: Spanish Pork Tenderloin
Pasta with Green Garlic and Herbs
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