Thyme for Cooking
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This week on the Menu we have:
This will use the tortillas left from last week. On a happy note, it's time to start replenishing the summer pantry; the vinegars, sauces, etc. that we'll be using for salads and marinades.
Bon Appétit!
Day 1: Baked Salmon with Mustard Cream
Creamy Orzo with Prosciutto
Hot Spinach SaladDay 2: Beer Braised Beef
ColcannonDay 3: Chicken Enchiladas with Avocado
Day 4: Ham Hash with Poached Egg
Day 5: Savory Pork Chops
Barley with Shallots
Glazed CarrotsDay 6: Sesame Baked Chicken
Sesame Brown Rice
Stir-Fried Cabbage with Peanut Sauce
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