Thyme for Cooking
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We're getting out the barbecue grill this week if you like. We'll start using it in earnest next week. We're enjoying all the lovely spring vegetables and saying a fond good-bye to broccoli until next season.
Bon Appétit!
Day 1: Baked Cod Provençal
Spanish Orzo
Sautéed Snow Peas (mangetout) with Green GarlicDay 2: Chicken Divan
Parsley New PotatoesDay 3: Salisbury Burgers
Pasta with Cannellini Sauce Asparagus with Olive Oil and Green GarlicDay 4: Cumin-Scented Grilled Chicken
Roasted New Potatoes Dijon
Asparagus with Soy and BalsamicDay 5: Pork Chops Creole
Quinoa with Green Onion and Spring Herbs
Sautéed Snow Peas (Mangetout) with Spring OnionsDay 6: Turkey and Broccoli Stir Fry
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