Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Main Course Menu Plan: Week 10 Summer II
Day 1: Grilled Glazed Salmon
Total time: 20 minutes
Using a natural sweetener like maple syrup or honey brings out the sweetness in the salmon. Combined with a bit of Balsamic it creates a rich, thick glaze, keeping the salmon moist and tender.
Ingredients:
- 2 salmon fillets, 6oz each (180gr each)
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 2 tsp maple syrup or honey
- 1 tbs Balsamic vinegar
- 1 tbs olive oil
- 1 tbs lemon juice fresh is good
Instructions:
- In small bowl mix all ingredients except salmon and lemon.
- Drizzle over salmon and allow to marinate for 15 minutes.
- Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket. Grill for 10 - 12 minutes, skin-side down, with the grill cover closed. Be careful not to overcook.
- OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness. In both case salmon will be done when it flakes easily, slightly pink in the center is fine.
- Remove from heat and slide the salmon off the skin if needed.
- Sprinkle with lemon juice and serve.
Day 2: Grilled Cornish Hens (Poussin) with Molasses Glaze
Total time: 60 minutes
The combination of molasses, vinegar and soy sauce gives the chicken a flavor reminiscent of Peking Duck and leaves the crisp skin a lovely mahogany color.
Ingredients:
- 2 Cornish game hens or poussin (little chickens)
- 1 tbs olive oil
- 3 tbs molasses
- 2 tbs red wine vinegar
- 1/2 lemon squeezed or 2 tbs lemon juice
- 1 tbs soy sauce
- 1 tbs Dijon-style mustard
- 1 tsp finely ground black pepper
Instructions:
- Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping.
- Rub birds with olive oil.
- Mix all remaining ingredients together in a small saucepan.
- Heat to boiling and simmer for 1 minute.
- Cook hens on barbecue grill over indirect heat, covered, for 45 - 60 minutes or until done.
- Brush with the glaze immediately and 3 or 4 more times while cooking.
- Chicken is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife.
- Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done, basting the same.
- When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy). Serve whole or cut each bird in half.
Note: One would probably be enough for 2 people if it is on the larger side... Or you can substitute your favorite chicken pieces for the hens.
Day 3: Grilled Pork Tenderloin with Ginger Barbecue Sauce
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.
Ingredients:
- 1 pork tenderloin, about 12oz (360gr)
- 1 tbs paprika
- 1 tsp garlic powder
- 1/2 cup Ginger Barbecue Sauce
Instructions:
- Mix paprika and garlic powder. Rub over pork.
- Put pork on barbecue or in 400F (200C) oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
- Baste pork with barbecue sauce after 15 minutes. Baste 2 - 3 times. When you think pork is done slice into middle to check. It should be done to an internal temp of 145F (62C).
- Remove, slice about 1/2" (1.5cm) thick and serve, drizzling with any remaining barbecue sauce.
Ginger Barbecue Sauce Time: 10 minutes
Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long. Adding the full 2 tsp of mustard and ginger will make it a bit spicy/hot
Ingredients:
- 1 cup (8oz (240ml) tomato sauce
- 2 tbs molasses
- 2 tbs cider vinegar or other vinegar
- 1 - 2 tsp dry mustard try 1 tsp, taste after heating, add more if you like
- 1 - 2 tsp ground ginger try 1 tsp, taste after heating, add more if you like
- 1 tbs soy sauce
Instructions:
- Heat all ingredients in a small saucepan, whisking to combine.
- Bring to a simmer just long enough to combine all ingredients.
Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.
Day 4: Tuna Pasta Salad with Mustard Yogurt Dressing
Total time: 25 minutes
Using a yogurt based rather than mayonnaise based dressing keeps it healthy... but still creamy.
Ingredients:
1 1/4 cup (4.2oz, 125gr) pasta, whole wheat is nice - 270gr (9oz) tuna, packed in water, drained
- 2 hard cooked eggs
- 2 tbs snipped chives
- 1/2 cup (2oz, 60gr) feta cheese, crumbled
- 1 large, ripe tomato
- Mustard Yogurt Dressing:
- 1/2 cup (4oz, 120gr) Greek Yogurt
- 2 tbs whole grain mustard
- 1 tbs white balsamic vinegar
- 1 tbs good olive oil
- 1 tbs snipped chives
- 1 tbs snipped basil
Instructions:
- Cook pasta according to package directions.
- When done, drain and rinse lightly with cool water.
- Hard cook eggs.
- Open and drain tuna.
- Cut tomato into large chunks.
- Make dressing: Whisk all ingredients together. It will be quite thick.
- Peel eggs and roughly chop.
- Snip herbs.
- Add half of the dressing to the pasta and toss gently to coat.
- Break up tuna and add to pasta along with the rest of the ingredients, Toss lightly to combine. Taste and add as much more dressing as desired.
- Serve.
Day 5: Grilled Teriyaki Burgers
Total time: 25 minutes
These could be made with ground turkey or chicken as well. The addition of the onions, breadcrumbs, ketchup and Teriyaki keeps them moist and flavorful. I normally make 3 patties and serve 1 1/2 each.
Ingredients:
12oz ground beef (360gr mince)- 1 tsp olive oil
- 1/2 rib celery - about 1/4 cup
- 1/2 onion - about 1/4 cup
- 1 clove garlic
- 1/2 tsp ground ginger
- 2 tbs breadcrumbs
- 1 1/2 tbs Teriyaki sauce or Soy sauce
- 1 tbs ketchup
Instructions:
- Finely chop onion, celery and mince garlic.
- Heat oil in a medium non-stick skillet over medium heat.
- Add garlic, celery and onion and sauté until onion is transparent.
- Remove from heat and put into a large bowl.
- Add Teriyaki or soy, ketchup, breadcrumbs and ginger. Mix well.
- Add beef and mix, hands work best.
- Shape into 3 or 4 patties.
- Oil hinged basket.
- Place patties in basket and cook on barbecue grill over direct heat for 4 - 5 minutes per side.
- Or cook directly on barbecue grill.
- Or sauté in nonstick skillet for same amount of time.
- Remove and serve with Ginger Barbecue sauce, either over the top or on the side.
Day 6: Pesto Pasta Salad with Grilled Chicken
Total time: 25 minutes
This is not the prettiest salad, pesto usually isn't... But the taste is wonderful: the feta and Greek Olives adding just the right amount of contrast to the chicken and pasta.
Ingredients:
- 2 chicken breasts, boneless, skinless
- Marinade for chicken breasts:
- 1 tbs Worcestershire Sauce
- 1 tbs olive oil
- 1 tbs red wine vinegar
- 1 tsp dried basil
- Pasta Salad:
- 1 1/4 cup (4.2oz, 125gr) pasta: gemelli, fusilli, penne
- 3oz (90gr) cherry tomatoes about 1/2 cup before slicing
- 3oz (90gr) feta
- 1/2 cup Greek or Kalamata olives
- 2 tbs fresh snipped chives
- Dressing:
- 2 tbs Greek or plain yogurt
- 4 tbs pesto
- 1 tbs salad olive oil
Instructions
- Cook pasta according to package instructions.
- Chicken Breasts:
- Mix Worcestershire, vinegar, basil and oil in a small bowl.
- Pour over chicken and allow to marinate a few minutes.
- Salad:
- Cut tomatoes in half.
- Cut feta into small cubes or crumble.
- Pit olives, if needed, and cut in half or thirds.
- Snip chives.
- Cook chicken, either on barbecue grill or nonstick skillet, 7 - 10 minutes per side, or until done.
- When done, remove and slice.
- To finish:
- In pasta bowl, mix pesto, oil and yogurt.
- When pasta is done drain, rinse lightly with cool water, drain well and add to pesto in bowl. Toss to coat.
- Add chicken, tomatoes, olives, feta and chives, toss gently to combine and serve.
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe
