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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Get the best tuna you can, or substitute another firm-fleshed fish, like swordfish or mahi-mahi. In the interest of light, summer eating, we're having our vegetable as starter. The fish is simple, the potato salad complex... Select your mushrooms for the kebabs before slicing others for the salad.
Total time: 15 minutes
Lightly sautéed carrots and onions add color to this easy salad of cannellini and celery. Lots of fresh herbs and a lemony vinaigrette finish it. For a light lunch, add some good, canned tuna and crusty baguette.
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Instructions:
Total time: 30 minutes
If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw). Regular tuna we normally have medium. We cook a 1 inch (2.5cm) thick piece for 10 minutes on hot charcoal, indirect heat, cover closed.
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Instructions:
Note: A grill basket, skillet or mat makes working with fish easier.
Total time: 30 minutes
Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese, finished with lots of fresh basil and chives - this is not your ordinary potato salad. Full of complex flavors, it is best served with simple, grilled meat of fish.
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Instructions:
Cooking Schedule: 35 minutes |
Slice potatoes |
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