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: 40 minutes for menu Cooking schedule: see below for instructions
I used 3 medium - large leeks for the salad. It looks like a lot but they are quite light and cook down.
The tuna and the spinach should be finished after the starter, while the polenta rests. If you have spinach leftover, use it as a bed for the salad on Saturday or add it to the Risotto on Sunday. Save the chicken stock for use during the rest of the week.
2 large or 3 medium leeks
3 cups chicken stock
1 small, ripe avocado
6 - 7 olives, any type: green, black, kalamata
Vinaigrette:
2 tsp Dijon-style mustard
1 tbs white Balsamic vinegar
1/2 tsp dried thyme
1/2 tsp dried marjoram
3 tbs good olive oil
Cut root end off leeks. Cut tops leaving 2 - 3 inches (5 - 7.5cm) of pale green. You should have 6 - 7 inches (15 - 17.5cm) of leek. Cut leeks in half the long way and discard outer leaves. Rinse under cool running water fanning the layers a bit to get out any possible sand. Heat chicken stock in large skillet to a simmer. Lay leeks in a row, cut side down, in the simmering broth. Cover and simmer for 10 minutes. The broth should cover the leeks completely; if not, add water.
Cut the avocado in half, remove pit. Remove avocado halves from skin and slice. Roughly chop olives. Make vinaigrette.
To finish: Spoon a bit of vinaigrette into the center of 2 plates. Uncover and remove leeks with a tongs, draining and trying to keep them together. Lay leeks on the vinaigrette. Arrange avocado slices to one side of leeks. Drizzle remaining vinaigrette around the edges of the leeks and over the avocado. Sprinkle with olives and serve. Reserve chicken stock for other use - it can also be frozen
Vinaigrette
Whisk together mustard, herbs and vinegar. Slowly drizzle in olive oil, whisking constantly. Vinaigrette will be thick and creamy.
2 tuna steaks, 6oz each (180gr)
1 tsp fennel seeds
1 clove garlic
1 tbs olive oil
2 tbs capers
3 tbs chopped olives - kalamata or Greek black (or green if that is what you have)
1 tbs lemon juice
1/2 cup (4oz, 120ml) cup white wine
Mince garlic. Chop olives. Heat oil in large nonstick skillet over medium-high heat. Add garlic, fennel seeds and sauté 1 minute. Remove and reserve. Add tuna and sauté 3 - 5 minutes per side (depending on thickness - 3 minutes if 1 inch (2.5 cm), 5 minutes if 2 inch (5 cm)) for medium-rare, longer if you want them more done. Remove and cover with a lid or foil to keep warm. Return fennel and garlic to pan and add rest of ingredients. Bring to a boil and boil 2 minutes. Pour over tuna and serve.
Polenta and Cheese Timbales Preparation and cooking time: 35 minutes1 cup (8oz, 240ml) chicken stock check your package for correct amount of liquid
2 tsp olive oil
2 shallots
1/4 cup polenta quick cooking
1/2 cup (2oz, 60gr) shredded cheese cheddar would be nice, but whatever is on hand
2 tsp olive oil for ramekins
Clean and slice shallots. Heat oil in medium nonstick skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Turn heat down to medium and continue cooking until nicely brown and starting to caramelize, about 10 minutes longer.
Heat stock to boiling in a small saucepan. Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. When done, remove from heat and stir in caramelized shallots.
Put 1 tsp oil in each of 2 ramekins and brush around the bottom and sides. Divide 1/3 of the polenta evenly between the 2 ramekins. Sprinkle each with 1/3 of the cheese, divided. Repeat these 2 layers twice more, ending with the cheese on top. Place ramekins on a baking sheet, cover loosely with foil, and bake for 10 minutes, 400F (200C). Uncover and bake 10 minutes longer. Remove and let rest a minutes or two. Run a knife around the edges of the ramekin. Put a plate on top and tip over, releasing the timbale onto the plate. Serve.
Note: I'm assuming that your ramekins hold app. 1 cup (8oz, 225ml). If they are smaller, you may need to make a third ramekin to use all of the polenta... Share.
Sautéed Spinach Preparation and cooking time: 10 minutes6oz (175gr) fresh spinach
2 tsp dried chives or 1 tbs fresh
1 tsp olive oil
2 tsp
good olive oil
1 tbs lemon juice
salt - sea salt is nice, and pepper
Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on the leaves - what ever is left after draining well - and shake them around a bit, too. Cut big spinach leaves into strips. Snip chives if using fresh.
Heat 1 tsp oil over medium high heat in large nonstick skillet. Add spinach and herbs. Quickly stir-fry, 1 or 2 minutes. The spinach should just start to wilt. Remove. Drizzle with remaining olive oil, lemon juice, sprinkle with salt, pepper and serve.
Cooking Schedule: 40 minutes for menu |
Assemble ramekins |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe