Thyme for Cooking
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This week on the Menu we have:
I'm discovering lime - it's not just for Gin & Tonics! Feel free to substitute lemon. We'll be doing more stuffed vegetables during the fall season, using 6oz (180gr) sausage and/or ground beef, so you can plan and freeze accordingly. The cabbage will be used for 2 dishes as well. And we moved a few things back to the kitchen. Summer is slipping away - but we're still celebrating the tomato!
Bon Appétit!Day 1: Grilled Scallops on Avocado Sauce
Quinoa and Green Bean SaladDay 2: Grilled Steak with Spicy Rub
French Potato Salad
Sautéed Courgette (Zucchini) with ShallotsDay 3: Fresh Tomato and Chevre Tart
Cabbage SaladDay 4: Grilled Honey Mustard Chicken
Grilled Potatoes and Onion
Cabbage SaladDay 5: Cobb Pasta Salad
Day 6: Zucchini (Courgette) Stuffed with Couscous and Sausage
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