Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
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This week on the Menu we have:
Vegetable-stuffing season is definitely here. The markets are full of wonderful, colorful bell peppers as well as summer squashes. The winter squashes won't be far behind.
When cutting the peppers keep in mind that you want both halves to lie flat for stuffing.
Bon Appétit!
Day 1: Grilled Swordfish with Olive Shallot Relish
Barley with Sautéed PeppersDay 2: Barbecued Stuffed Pork Tenderloin
Potato - Tomato Gratin
Green Beans with Browned ButterDay 3: Cobb Pasta Salad
Day 4: Soy Sauce/Mustard Turkey Cutlets Grilled
Potato - Tomato Gratin
Sautéed Chard with Red PepperDay 5: Stuffed Peppers, Italian Style
Day 6: Grilled Chicken Aioli
Pasta with Mushrooms and Zucchini (Courgette)
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