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Cooking time: 60 minutes for menu 25 minute break Cooking schedule: see below for instructions
This showcases garden ripened tomatoes - perfect for high summer. The Cabbage Salad is for 2 meals. See the Recipe for more prep photos.
Tomato and Chevre Tart Preparation and cooking time: 60 minutes 1/2 cup quick-cooking brown rice
1 cup (8oz, 240ml) chicken stock
1 egg
1/4 cup (1oz, 30gr) shredded cheese
1 tsp olive oil
4oz (120gr) chevre, Brie or other semi-soft cheese
3 - 4oz (90 - 120gr) Prosciutto or other dry-cured ham
2 tomatoes
3 eggs
1/2 cup (4oz, 120gr) Greek or plain yogurt
1/2 cup basil leaves, loosely packed
The crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit.
Lightly oil a 10" (25 cm) pie or quiche plate. Lightly whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate or pie pan, working it up the sides as best you can. Bake in 400F (200C) oven for 5 minutes. Remove.
The filling: Slice cheese 1/4" thick. Slice tomatoes about 3/8 " thick, (.3cm). Tear or cut Prosciutto into large pieces. Leave basil leaves whole. Whisk eggs and yogurt together.
To assemble: Arrange sliced cheese on crust. Top with Prosciutto and basil leaves. Pour egg mixture over as evenly as you can. Top with tomatoes; do not overlap. Bake for 30 minutes, until center has set. Remove and let rest 5 minutes. Slice and serve.
Note: When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling.
Cabbage Salad, traditional, sort of Preparation and cooking time: 20 minutes
This dressing is a combination of yogurt and mayonnaise, lending it a more traditional flavor than just yogurt.
2 cups shredded cabbage
1/2 orange bell pepper
2 tbs fresh, snipped chives
Yogurt Dressing:
4 tbs Greek yogurt or 3 tbs milk
3 tbs mayonnaise
2 tbs white Balsamic Vinegar
1 tbs Dijon-style mustard
Shred cabbage: cut a slice off of the head, lay the slice cut side down, cut into 4ths, then, cutting across, slice very finely: 1/16" - 1/8" (.3cm). Do not use the core of the cabbage - you'll recognize it when you see it. Slice the pepper into thin strips, then cut the strips in half or thirds. Put cabbage and pepper into a large bowl.
Yogurt Dressing: In small bowl whisk yogurt or milk, mayonnaise, mustard and vinegar.
Add half of the dressing and toss well to combine. Add more dressing according to taste and the amount of cabbage.
Cooking Schedule:
60 minutes for menu |
Spread rice out to cool |
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