Seasonal Menus
Spring Menus
Summer Menus
Fall Menus
Winter Menus
We eat a wide variety of foods each week. The menus are seasonal: salads and outdoor cooking in summer; soups, roasts and braises in winter.
For the 7 and 6 Day Menus we try very hard (and almost always succeed) in not having leftover bits at the end of the week. If one recipe uses 1/2 green pepper the other half of the pepper will be used in another recipe later in the week.
7 Day Menus
- 7 full dinner menus, including 2 days with First Courses
- Recipes and step-by-step meal preparation instructions
- A coded shopping list for all of the ingredients
6 Day Menu
- 6 full dinner menus
- Recipes and step-by-step meal preparation instructions
- A coded shopping list for all of the ingredients
Main Course Only
- 6 main course recipes with links to suggested side dishes
- A coded shopping list for all of the ingredients
Each menu includes:
The Shopping List:
- The Menu for the Week is in the upper right quarter
- Items for the current Weekly Menu are grouped by category for easy shopping
- Staples, or Pantry Items are grouped so that you can easily check what's on hand and cross off the items you won't need to buy this week
- There are numbers next to each item to tell at a glance what day it's for
- Blank lines for you to add your own items
For those lucky enough to have a grocery service you can send this off and have everything delivered
The Recipes:
- Recipes are 'healthy easy gourmet' using fresh, seasonal ingredients and a variety of grains. All have photos so you can see what it looks like.
- Instructions are designed for the novice cook. Results will please the expert.
- Quantities: The recipes are for 2 servings - or 2 servings for 2 meals. It's simply a matter of increasing the ingredients to account for how many you want to serve.
I've cooked for 9, for 3 and for 2. I've catered dinner parties for 4 and for 30. In any given cook book or magazine the recipes are for 2 or 4 or 6 or 8. I decided, when I started this service, that increasing is easier than decreasing.
You will see recipes that use 1/4 cup of polenta, or 1/3 cup of rice. I plan carefully to not make too much food. We have 'planned-overs' not leftovers.
If you would like more information, please contact me.