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This week on the Menu we have:
Happy Easter for those celebrating. I've switched the typical Saturday and Sunday dinners for the holiday. You will (most likely) have a bit of Feta left over - it keeps for 2 weeks, covered, in the fridge.
Oh.... We're starting to use fresh herbs again.
Bon Appétit!Day 1: Sautéed Sole with Browned Butter and Capers
Barley with Feta and Black Olives
Asparagus with Lemon SauceDay 2: Puff Pastry Pizza with Prosciutto
Rhubarb ParfaitsDay 3: Roast Leg of Lamb with Garlic and Rosemary
Roasted New Potatoes
Asparagus with Green Garlic
Fresh Strawberries with Balsamic VinegarDay 4: Pasta with Lamb and White Beans, Greek Style
Day 5: Stir-Fried Turkey with Spring Vegetables
Day 6: Beef Stroganoff
Sautéed Mangetout (Snow Peas) and Carrots
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