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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The 'green sauce' is a typical Mediterranean dish, this one a bit Spanish in flavor. An easy meal to end the week.
Shrimp in Green Sauce Preparation and cooking time: 20 minutes12oz (360gr) shrimp (prawns), cleaned
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped, fresh parsley
3 green garlic, including green tops substitute
3 green onions and
2 cloves garlic
Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops.
OR trim the green onion the same way and slice; mince the garlic.
Chop the parsley - I cut with a scissors.
Mix olive oil, lemon, chopped parsley and green garlic (or onion and garlic) in a medium bowl. Add shrimp and combine. Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through.
1 cup (8oz, 240ml) chicken stock
1/4 cup polenta, quick cooking
1 tbs snipped fresh oregano
1 tbs snipped fresh chives
1 tbs snipped basil
Snip herbs. Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring constantly (seriously: constantly), about 5 minutes or until done.
Stir in the fresh herbs. Cover and let sit 5 minutes. Serve.
If it gets too thick while resting you can thin with a bit of milk or more stock.
10oz (300gr) asparagus - more if you truly love it
1 - 2 tbs salad olive oil
1 - 2 tbs fresh lemon juice (half of a lemon)
salt and pepper
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk, laying it flat to peel to prevent breaking. 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 - 10 minutes, longer for white. When done drain and put into a serving dish, drizzle with olive oil and lemon. Add salt and pepper if desired and serve.
Cooking Schedule: 30 minutes for menu |
Squeeze lemon |
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