Thyme for Cooking
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This week on the Menu Plan:
We're doing a bit of clean-up this week: We'll use up leftover feta on Friday - use other cheese if you don't have it. We're also finishing off the Teriyaki sauce/marinade for the season - substitutions offered if you don't have that either. Summer cooking is officially over.
A word about celery: We use it almost every week, but rarely an entire bunch during a week. It keeps best if you leave the stem end intact, breaking off the ribs as you use them. Wrap it in aluminum foil and it will keep for up to 2 weeks. Cut off the leaf ends to make it easier to store.
Bon Appétit!
Friday: Omelet with Parsley, Mushrooms and Feta
Sesame-Crusted Salmon
Teriyaki Potato Chips
Sautéed Butternut Squash, Oriental StyleSaturday: Sautéed Mushrooms, Pecans / Butternut Squash
Chicken Breasts Savoyard
Basmati RiceSunday: Meat Loaf with Mushroom Sauce
Baked Sweet Potatoes
Cannellini with Tomatoes and SageMonday: Meat Loaf with Mushroom Sauce
Roasted Potatoes and Butternut SquashTuesday: Spaghetti Timbale with Tuna
Cannellini with Tomatoes and SageWednesday: Chicken Stew with Sherry
Thursday: Pork Tenderloin with Lemon and Capers
Barley
Glazed Tarragon Carrots
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