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Cooking time: 50 easy minutes for menu Cooking schedule: see below for instructions
The chickpeas call for Truffle Oil, and if you happen to have some, it's wonderful! But, it's just meant as a garnish so a good olive oil or walnut oil will work as well. Both Lamb and Potatoes are baked making this an easy dinner. You could substitute pork chops for the lamb, but will need to double the baking time (and then make a slit to check if done).
Total time: 35 minutes
This is a lovely, creamy soup. It gets quite thick after you stir in the cheese so I keep a bit of hot broth on hand to thin it to the right consistency. The fresh Parmesan adds a distinctive nutty taste.
Ingredients:
Instructions:
Total time: 20 minutes
Persillade is what goes into Escargot Bourguignon to make it so delicious. It goes into a lot of other dishes in France as well. Baking lets the persillade stay on the chops rather than in the pan.
Ingredients:
Instructions:
Total time: 50 minutes
Just a light coating of olive oil keeps these potatoes on the healthy side. They are a lovely golden brown and crunchy. Sprinkle with a bit of sea salt for the perfect finish.
Ingredients:
Instructions:
Total time: 35 minutes
A simple, savory dish; this also makes enough for 4. I chop the other 'half' of the tomatoes and stir them into the leftover chickpeas when I reheat. You could also use the leftovers as a dip for tortilla chips.
Instructions:
Cooking Schedule: 50 minutes |
Open, divide tomatoes |
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