Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
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This week on the Menu Plan:
I like the flavor of leeks, and use them often during the winter. After buying them, cut off most of the dark green top, leaving a leek 6 - 7" long, making it much easier to store. Like most vegetables, they don't need to be refrigerated but will keep longer if they are.
Another note: If you buy prepared beef or chicken stock and have some leftover that won't be used right away, freeze it, either in small containers, or as cubes using an ice cube tray. When frozen, put into freezer bags. You can do the same with tomato sauce.
Bon Appétit!
Friday: Poached Eggs with Tortillas
Shrimp and Scallop Newburg
Buttered Brussels SproutsSaturday: Savoy Cabbage, Walnuts and Mushrooms
Corsican Beef and Pasta
Fried CarrotsSunday: Ham and Cabbage Soup
Cheese BiscuitsMonday: Corsican Beef
Barley Risotto
Shredded Brussels Sprouts with LeeksTuesday: Ham and Cabbage Soup
Baked ApplesWednesday: Chicken Breast / Tomato Yogurt Sauce
Pasta with Browned Butter and Pepper
Rutabagas with Bacon and OnionThursday: Pork Tenderloin with Apples and Onions
Garlic Oven Fries
Leftover Rutabagas
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