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Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
Use small artichokes for the vegetable, they should be smaller than a woman's fist. If not available use three carrots, cut into sticks.
Veal with Lemon Paprika Sauce Preparation and cooking time: 15 minutes12oz (350gr) veal cutlets, thinly sliced - scallops
4 tbs white wine
2 tbs fresh lemon juice, 1/2 lemon, squeezed
4 green garlic or green onion
1 tsp paprika
1 tbs fresh marjoram or oregano
1
tbs olive oil
Trim and slice green garlic or onion. Take marjoram leaves off stems and snip in half. In large, nonstick skillet heat the oil over medium heat. Add veal and quickly brown on both sides, about 1 1/2 minutes each. Remove to a platter. Add paprika and green garlic or onion and sauté 3 minutes, until tender. Add white wine and lemon juice and simmer until reduced a bit, 2 - 3 minutes. Add marjoram, stir to combine. Add veal and simmer, just to heat through, 1 - 2 minutes. Put veal back on the platter, pour sauce over and serve.
Wild Rice with Almonds Preparation and cooking time: 50 minutes1/3 cup wild rice
1 1/2 cup beef stock
1 tbs butter
2 tbs sherry
1/4 cup sliced almonds
Rinse rice and put into a small saucepan. Add stock and bring to boil. Cover, reduce heat and simmer for 40 - 45 minutes. Check your package for proper directions and proportions - it may vary. Cooking time will vary according to freshness of rice, altitude, whatever. Simmer until tender. We prefer to have most of the kernels "popped".
When rice is done drain any excess liquid. Add butter, sherry, almonds and stir well to combine. Serve.
5 small artichokes
5 green garlic, sliced, including green tops substitute green onions and 2 cloves garlic
2 slices dry-cured ham, roughly chopped, 1 - 2oz (45gr) Prosciutto, Bayonne, Serrano
2 tbs olive oil
1 tbs fresh lemon juice
1/4 cup water
Trim artichokes: Pull off and discard the lower, darker bracts until you get to a lighter color, usually 2 - 3 'rows'. Cut the top third of the artichoke off and discard - this will be most if not all of the 'tips'. Trim the stem, leaving about 2 inches and peel. Cut the artichoke in half, lengthwise, through the stem.
To cook: Heat 1 tbs oil in a large skillet over medium heat. Add green garlic, ham and sauté briefly. Add artichokes, cut side down, lemon juice and water. Cover, reduce heat and simmer until done, 15 - 20 minutes. They should be tender when pierced with a knife through the thickest part.
To serve: Remove artichokes and arrange in a circle on a platter, stem ends in the center. With a slotted spoon fill the center with the green garlic and ham. Drizzle with remaining olive oil and serve.
Cooking Schedule: 50 minutes for menu |
Add artichokes to skillet, lemon, water, cover, simmer |
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