Thyme for Cooking
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This week on the Menu we have:
We're finishing off any leftover 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. And you can always cut it up for snacks. Cut off the leaf ends to make it easier to store.
Bon Appétit!
Day 1: Sesame-Crusted Salmon
Teriyaki Potato Chips
Sautéed Butternut Squash, Oriental StyleDay 2: Chicken Breasts Savoyard
Basmati RiceDay 3: Meat Loaf with Mushroom Sauce
Baked Sweet Potatoes
Cannellini with Tomatoes and SageDay 4: Meat Loaf with Mushroom Sauce
Roasted Potatoes and Butternut SquashDay 5: Spaghetti Timbale with Tuna
Cannellini with Tomatoes and SageDay 6: Chicken Stew with Sherry
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