Thyme for Cooking
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This week on the Menu Plan:
The last asparagus - it's been a good season, and I couldn't pass up making two of my favorite starters. We use twelve 3 inch (7.5cm) asparagus tips on Saturday. Cut them on Friday and use the rest of the asparagus in Friday's salad.
Bon Appétit!
Friday: Oriental Asparagus Salad
Salmon with Tomato Leek Salsa
Polenta with Fresh HerbsSaturday: Asparagus with Prosciutto and Goat Cheese
Barbecued Sirloin Steak
Potato, Onion, Gruyère Packets
Green Beans with CelerySunday: Chicken Caesar Salad
Strawberries with Minted YogurtMonday: Grilled Pork Chops with Ginger Barbecue Sauce
Oriental Pasta SaladTuesday: Grilled Turkey Aioli
Oriental Pasta Salad, leftoverWednesday: Salad with Grilled Sausages, Potatoes and Goat Cheese
Thursday: Grilled Chicken with Ginger Barbecue Sauce
Quinoa and Avocado Salad
Baked Tomato
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