Thyme for Cooking
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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The herb garden is in full swing now. If you don't have your own garden you may not want to use as many. Herbs make wonderful salads on their on and can be so much more than just a bit of seasoning. We're making extra lentils and quinoa for another salad later in the week.
Total time: 35 minutes
Legumes of all types make wonderful salads. I use the small, Lentille Verte du Puy for this but you can use the larger tan or brown, as well. Check your package for correct cooking times... or taste!
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Note: To toast pine nuts, heat small nonstick skillet over medium heat. Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes.
Total time: 35 minutes
Try not to overcook pork; slightly pink on the inside is now acceptable and keeps the meat moist and succulent. Put some of the barbecue sauce in a separate bowl to be used for basting and discard or cook any leftover basting sauce.
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Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Total time: 25 minutes
The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.
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Total time: 25 minutes
I have lemon thyme and lemon basil in my garden and love using it with courgette (and fish). Use regular thyme and basil tossed with 1/4 tsp lemon juice as a substitute. Don't crowd the slices or they will steam, rather than fry... and won't get the lovely brown crust.
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Cooking Schedule: 40 minutes for menu |
Remove egg, cool, peel |
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