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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
I have no idea where the name for this asparagus dish comes from, but it's been a classic for years, sometimes with a vinaigrette; sometimes with mayonnaise, as here. The scallops can be sautéed ahead and kept warm in the sauce; the rice and sunchokes cook while you enjoy the asparagus.
Asparagus Mimosa Preparation and cooking time: 25 minutes7oz (210gr) asparagus
2 eggs
2 tbs snipped fresh chives
2 tbs mayonnaise
1 tsp Dijon mustard
1 tsp white Balsamic vinegar or white wine tarragon
Hard boil eggs.
Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk, laying it flat on the counter so as not to break it. Put asparagus in a skillet with a 1/2" (1.25cm) of water. Put over medium-high heat and simmer until just barely tender when pierced with a sharp knife, 5 - 10 minutes depending on thickness. Remove and rinse lightly in cold water to stop cooking / set color. Drain on paper towels
Peel eggs and separate yolk from white. Finely chop white and yolk separately. Then mash yolk with a fork to get very fine.
In a small bowl mix mayonnaise, mustard and vinegar. Snip chives. Lay asparagus out nicely on two small plates. Make a row of egg yolk just behind the tips of the asparagus, dividing evenly. Make a row of the egg whites just behind the yolk. Spoon the mayonnaise behind the egg whites. Sprinkle the chives over all and serve.
10oz (360gr) scallops
2 shallots
1 clove garlic
1 tsp paprika
1 cup (8oz, 240ml) tomato sauce
1/4 (2oz, 60ml) white wine
1/2 tsp basil
1 tbs olive oil
1/4 cup (2oz, 60gr) Greek yogurt
Rinse scallops and pat dry. Roughly chop shallots, mince garlic. Heat 2 tsp oil in large nonstick skillet over medium heat. Add 1/2 tsp paprika, shallots, garlic and sauté until shallots are tender. Remove and put into a blender along with tomato sauce, wine and basil. Purée until smooth.
Heat remaining 1 tsp oil and 1/2 tsp paprika in the same skillet over medium high heat. Add scallops and quickly sauté, turning once, until opaque. Remove scallops and keep warm. Drain any liquid from skillet.
Add tomato sauce to skillet and heat through. Stir in yogurt and spoon onto a small platter. Top with scallops and serve.
1/2 red bell pepper
1/2 onion
1 clove garlic
1 tsp olive oil
1/2 cup Basmati rice
2 tsp butter
1 cup (8oz, 240ml) chicken stock
Roughly chop pepper, onion and garlic. Melt butter in a small saucepan over medium heat. Add rice and sauté, stirring for 1 - 2 minutes. Add stock, cover and cook rice for length of time on package.
While rice cooks: Heat oil in a small skillet. Add onion, pepper, garlic and sauté until onion is tender. Remove from heat and keep warm until rice is done.
When rice is done fluff with a fork, add onion, pepper, stir well to combine and serve.
3 - 4 (7oz, 200gr) Jerusalem artichokes aka sunchokes
1 tbs olive oil
1/2 tsp dried thyme
1/2 tsp dried marjoram
sea salt, optional
Peel sunchokes using a vegetable peeler or knife if they are really gnarly. Slice 1/4" (.5cm) thick. Heat oil in a large nonstick skillet over medium-high heat. When hot add sunchokes slices and quickly sauté until golden brown and crisp-tender, 7 - 9 minutes (taste!). Sprinkle with herbs and sea salt if using and serve.
Note: Sunchokes tend to discolor - if not cooking immediately, put in a bowl and coat with the olive oil.
Cooking Schedule: 35 minutes for menu |
Separate yolk from white |
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