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Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
I'm not going to specify what kind of beef to use for the main course. Just whatever looks good for the right price. I used what is called a 'rumsteak' - kind of a fake tenderloin. The artichokes can be cooked anytime earlier in the day.
Artichokes with Creamy Dipping Sauce Preparation and cooking time: 60 minutes2 globe artichokes
1 tbs lemon juice
Creamy Yogurt Dressing
Cut off bottoms of artichokes and remove any tough lower leaves. Dip in water to which the lemon juice has been added (to prevent discoloration). For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors. Cut the top 1/3rd of the artichoke off and discard. Don't worry about the choke (fuzzy hairs inside) Put in a steamer and steam 35 - 45 minutes.
Serve artichokes with small dipping bowl of sauce, pulling the leaves off, dipping and scraping the edible flesh off of the tough leaf with your teeth. When the leaves are gone, slice off the choke, discard, and enjoy the 'bottom'.
Creamy Yogurt Dressing
1 1/2 tsp Dijon-style mustard
1 1/2 tsp lemon juice
1 1/2 tsp tarragon white wine vinegar
1/2 cup (4oz, 125gr) Greek or plain yogurt
1 1/2 tbs good olive oil
Any fresh herbs you have on hand - chives, dill, tarragon or 1 tsp dried
In a small bowl whisk mustard, lemon and vinegar. Add yogurt and olive oil and whisk until incorporated - this will get very thick. Add chives and stir well to combine.
Pan-Seared Steaks with Golden Onions Preparation and cooking time: 30 minutes1 - 2 steaks, 12oz (375gr) total weight
1 1/2 onions
1 tbs white Balsamic vinegar
2 tsp Dijon-style mustard
1 tbs olive oil
Peel and slice onion. Heat oil in nonstick skillet over medium-low heat. Add onion and sauté until starting to brown, about 15 minutes. Stir in vinegar, mustard and heat through. Remove onions to a plate and cover to keep warm. Increase heat to medium-high and add steak. Quickly cook steaks for 2 - 4 minutes per side depending on type, thickness and personal preference.
Serve steaks, sliced or not, with onions on the side.
10 - 15 new potatoes (enough for 2 people) substitute fingerlings or regular potatoes cut into chunks
1 clove garlic
3 tbs snipped fresh parsley substitute 1 1/2 tbs dried
1 tbs olive oil
2 tbs butter
pepper
Leave small (an inch (2.5cm) or less in diameter) new potatoes whole. Cut larger ones in half. If using regular potatoes cut into quarters or smaller. Put potatoes in a bowl with olive oil and stir to coat. Lay on a baking sheet and roast, 400F (200C) for 30 minutes.
Mince
garlic and snip parsley. Melt the butter in a skillet large enough to easily hold the potatoes. Add the garlic and sauté 1 minute. Add the parsley, potatoes and sauté 1 - 2 minutes. Remove, add some fresh pepper to taste and serve.
10oz (300gr) asparagus, green or white
1 tbs good olive oil
1 tbs fresh lemon juice
1 tbs fresh, snipped parsley
pepper
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 6 - 8 minutes, a bit longer for white.
Vinaigrette: Whisk together olive oil, lemon juice and parsley.
To finish: When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.
Cooking Schedule: 60 minutes for menu |
Break while you wait for artichokes |
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