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Seasonal Weekly Menus for Summer: August
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- FormatePub
- ISBN978-1-311-82632-9
- EAN9781311826329
- Date de parution22/07/2014
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurJPCA
Résumé
Summer Menus for August finishes the series of summer cooking menus. Regardless of whether you call them zucchini or yellow squash or courgette, the summer squashes are at their peak in August. Remember to pick them when they're small, every day, to avoid the monsters. And I've heard it said to keep your car locked to avoid the neighbors leaving their extra zucchini on the front seat.. My menus use lots of fresh, seasonal produce, easy to find ingredients, and avoid processed foods.
The recipes are easy to follow with each day having detailed instructions. The menus and recipes are designed for two but all increase easily. Best of all, I remember that half of a red pepper was used on Tuesday so the other half will get used in a few days.. Even if it goes over to the next menu week. In this book you will find 7 full dinner menus for each week in August, plus one bonus week to finish summer.
Each 'Day' has all the recipes, including side dishes as well as step-by-step meal preparation instructions. Two days include first courses. There is a coded shopping list for all of the ingredients, grouped by category, for each week. Where possible I plan ahead, making enough rice pilaf to have leftovers for a rice pilaf salad, for example. 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. Relax and have some fun in the kitchen (and on the patio) this summer.
The recipes are easy to follow with each day having detailed instructions. The menus and recipes are designed for two but all increase easily. Best of all, I remember that half of a red pepper was used on Tuesday so the other half will get used in a few days.. Even if it goes over to the next menu week. In this book you will find 7 full dinner menus for each week in August, plus one bonus week to finish summer.
Each 'Day' has all the recipes, including side dishes as well as step-by-step meal preparation instructions. Two days include first courses. There is a coded shopping list for all of the ingredients, grouped by category, for each week. Where possible I plan ahead, making enough rice pilaf to have leftovers for a rice pilaf salad, for example. 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. Relax and have some fun in the kitchen (and on the patio) this summer.
Summer Menus for August finishes the series of summer cooking menus. Regardless of whether you call them zucchini or yellow squash or courgette, the summer squashes are at their peak in August. Remember to pick them when they're small, every day, to avoid the monsters. And I've heard it said to keep your car locked to avoid the neighbors leaving their extra zucchini on the front seat.. My menus use lots of fresh, seasonal produce, easy to find ingredients, and avoid processed foods.
The recipes are easy to follow with each day having detailed instructions. The menus and recipes are designed for two but all increase easily. Best of all, I remember that half of a red pepper was used on Tuesday so the other half will get used in a few days.. Even if it goes over to the next menu week. In this book you will find 7 full dinner menus for each week in August, plus one bonus week to finish summer.
Each 'Day' has all the recipes, including side dishes as well as step-by-step meal preparation instructions. Two days include first courses. There is a coded shopping list for all of the ingredients, grouped by category, for each week. Where possible I plan ahead, making enough rice pilaf to have leftovers for a rice pilaf salad, for example. 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. Relax and have some fun in the kitchen (and on the patio) this summer.
The recipes are easy to follow with each day having detailed instructions. The menus and recipes are designed for two but all increase easily. Best of all, I remember that half of a red pepper was used on Tuesday so the other half will get used in a few days.. Even if it goes over to the next menu week. In this book you will find 7 full dinner menus for each week in August, plus one bonus week to finish summer.
Each 'Day' has all the recipes, including side dishes as well as step-by-step meal preparation instructions. Two days include first courses. There is a coded shopping list for all of the ingredients, grouped by category, for each week. Where possible I plan ahead, making enough rice pilaf to have leftovers for a rice pilaf salad, for example. 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. Relax and have some fun in the kitchen (and on the patio) this summer.
