Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu Plan and Recipes
Menu
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Shopping List
Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
The Spinach and Strawberry Salad has been popular in the US for awhile - I finally decided to try it. Delicious. The hens can be done on the barbecue grill if weather is nice, for about the same amount of time. The little hens I get are just 16oz (450gr) each perfect single serving.
Spinach, Strawberry and Almond Salad Preparation and cooking time: 15 minutes4oz (120gr) fresh spinach
1 cup strawberries
1/4 cup sliced almonds
Honey Vinaigrette
Wash spinach if necessary, tear and put into a large salad bowl. Add vinaigrette and gently toss.
Arrange spinach on 2 plates. Slice strawberries if large, or cut in half, add to spinach. Top with sliced almonds and serve.
Vinaigrette
1 tbs Balsamic vinegar
1 tsp honey
1/2 tsp Dijon-style mustard
3 tbs good olive oil
Put vinegar, honey, mustard into a small bowl and whisk well. Slowly whisk in olive oil. Vinaigrette should be thick and well blended, no visible oil.
Roasted Cornish Games Hens (Poussin) Preparation and cooking time: 60 minutes2 Cornish game hens or poussin (little chickens)
2 tbs olive oil
1 tbs lemon juice
1/2 (4oz, 125ml) cup red wine
2 tsp Dijon-style mustard
2 tsp dried rosemary
2 tsp dried thyme
2 tsp dried sage
Wash hens and pat dry with paper towels. Mix 1 tbs oil with lemon juice and 1 tsp each of the herbs. Divide herb mixture and put half into each of the hens. Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan.
Mix the remaining oil, herbs, mustard and red wine and brush on hens. Put into 400F (200C). Bake for 50 - 60 minutes, basting every 15 minutes with wine mixture, until done. I recommend a meat thermometer.
2 medium potatoes
4 tsp oil, divided
3 green garlic substitute 3 green onions or 1/2 leek and 1 clove garlic
1/4 cup mascarpone
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Put 2 tsp of oil into large bowl, add potatoes and toss, coating thoroughly. Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes.
Trim green garlic and slice, using as much of the green tops as reasonable or trim and slice green onion / leek and mince garlic. Mix remaining 2 tsp oil, green garlic (or onion and garlic) and mascarpone in large bowl. When potatoes are done, add to bowl and mix well. Either serve immediately - or put in an oven-safe serving dish and keep warm in a low (200F, 100C) oven for up to 15 minutes.
Sautéed Asparagus in Butter and Oil Preparation and cooking time: 15 minutes
Asparagus is one of the long awaited signs of spring. Most often steamed, occasionally roasted or grilled, I have discovered simple frying to be quick, and leave the asparagus a beautiful green color and full of flavor.
12oz (360gr) asparagus
1 tbs butter
1 tbs olive oil
sea salt
Seasoning: freshly cracked pepper, snipped chives or other fresh herb
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put asparagus into a skillet big enough to hold them without cutting, add butter, oil and sauté over medium heat until starting to brown and blister, 8 - 10 minutes. Sprinkle with salt, remove and serve.
Cooking Schedule: 60 minutes for menu |
Make vinaigrette |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe