Thyme for Cooking
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We're getting to the end of the cold pasta season and starting the stuffed vegetable season. For the fall's stuffed vegetables, I buy a package of ground beef, divide it into 5oz (or close) packets and freeze.
Bon Appétit!
Day 1: Barbecued Shrimp
Spanish Couscous
Green Beans with Prosciutto and Garlic ChipsDay 2: Grilled Lamb Chops with Sweet/Sour Marinade
Grilled Potatoes and Carrots DijonDay 3: Turkey and Green Bean Pasta Salad
Fresh Peach and Berry SaladDay 4: Grilled Pork Chops Diablo
Grilled Parmesan Potatoes
Zucchini (Courgette) with Balsamic VinegarDay 5: Grilled Chicken with Lemon and Herbs
Summer Basmati Rice Pilaf
Sautéed Chard with TomatoesDay 6: Stuffed Zucchini (Courgette)
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