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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The salad is meant to be just wilted, not cooked. It only takes a few seconds - a few turns, to achieve that and should be eaten immediately. Pine nuts can be kept in the freezer.
Total time: 10 minutes
This is an old-fashioned salad, normally made with freshly picked leaf lettuce rather than head lettuce. I use Black-Seeded Simpson, but any loosely packed head with delicate leaves, like Red or Green Oak Leaf or Salad Bowl will work.
Instructions:
Instructions:
Total time: 35 minutes
These are a bit fussy because each roll has to be tied separately, but they are well worth the extra time. If doing for a larger group, assemble ahead.
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Instructions:
Note: If you can't get turkey cutlets, use 2 chicken breasts: cut almost through, starting on the 'straight' edge of the breast, giving you a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. Fill the 'pocket with pesto, Prosciutto and basil, tie and grill.
Total time: 35 minutes
These are not as hot as the 'real' ones in Spain. If you would like more heat add red pepper flakes or a few drops of bottled hot sauce. The translation is 'Fierce Potatoes' (not 'brave'). The Pimiento Sauce is enough for 2 dishes.
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Instructions:
Leftover Pimiento Sauce can be used with grilled chicken breasts or grilled fish or grilled pork chops. Use half for the Patatas Bravas.
Total time: 20 minutes
I like the flavor pine nuts add, just sprinkling a few on a vegetable or salad can turn a plain dish into something a little more special. Quickly sautéing them in butter adds a light toasting.
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Instructions:
Cooking Schedule: 40 minutes for menu |
Sauté bacon, shallot for salad |
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