Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
This week on the Menu we have:
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!
Day 1: Shrimp and Scallop Newburg
Buttered Brussels SproutsDay 2: Corsican Beef and Pasta
Fried CarrotsDay 3: Ham and Cabbage Soup
Cheese BiscuitsDay 4: Corsican Beef
Barley Risotto
Shredded Brussels Sprouts with LeeksDay 5: Chicken Breast / Tomato Yogurt Sauce
Pasta with Browned Butter and Pepper
Rutabagas with Bacon and OnionDay 6: Pork Tenderloin with Apples and Onions
Garlic Oven Fries
Leftover Rutabagas
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