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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
A dinner from the Mediterranean: Provence inspired cod, Spanish influenced orzo, asparagus and avocados from everywhere.
Asparagus and Avocado Salad Preparation and cooking time: 15 minutes1 egg
8oz (250gr) asparagus, green or white
1 small avocado
Vinaigrette:
1 tsp Dijon-style mustard
1 tsp fresh tarragon or 1/2 tsp dry
1 1/2 tbs white Balsamic vinegar
3 tbs salad olive oil
Hard boil egg (see techniques).
Snap off ends of asparagus. Roll cut asparagus in 1 inch (2.5 cm) lengths. Fill medium saucepan half full of water and bring to a boil over high heat. When boiling drop in asparagus and parboil for 2 minutes. Drain and immediately rinse with cold water. Spread them on paper towels and pat dry.
Put the dried asparagus in a bowl, add the vinaigrette and toss lightly to combine. Let marinate for at least 15 minutes.
Vinaigrette: Combine all ingredients and whisk well to combine.
To Serve: Peel egg and cut into quarters. Remove avocado from shell. Cut into cubes and add to asparagus and toss lightly. Divide and put on 2 small plates. Garnish with egg quarters and serve.
12oz (350gr) cod, halibut, or other firm, white fish
2 tsp olive oil
2 tsp lemon juice
4oz (120gr) cherry tomatoes about 1 cup
4 green garlic or 3 green onions and 1 clove garlic
12 black olives (1/2 cup) I used dry-cured Greek olives
1 tsp Herbes de Provence
1 tbs oil
Place fish on a baking sheet. Mix 2 tsp olive oil, 2 tsp lemon juice, Drizzle on fish. Bake fish, 400F (200C) for 15 - 20 minutes, depending on thickness, until done. Fish is done when it starts to turn opaque and flakes with a fork.
Trim and slice green garlic, using as much green as you can. Pit olives if needed and roughly chop. Cut cherry tomatoes in half. Heat a medium skillet over medium heat. Add oil, green garlic and sauté 2 minutes. Add olives, tomatoes, thyme and heat through. The tomatoes should just start to soften. Spoon over fish and serve.
1 tbs butter
1/2 cup orzo
1/2 cup (4oz, 120ml) tomato sauce
3/4 cup (6oz, 180ml) chicken stock
1 tsp oregano
8 green olives, sliced optional
Melt butter over medium-high heat in small saucepan. Add orzo and cook for 1 minute, stirring constantly. Add stock, tomato sauce and oregano, bring to a simmer on medium heat. Turn heat to low and simmer until done, stirring occasionally, 15 - 20 minutes. All stock will be absorbed. Taste the orzo to see if it's done to your liking. If not add more liquid.
Remove from heat, stir in olives and serve. This should be creamy, not stiff.
4oz (125gr) mangetout, snow peas
4 green garlic or 3 green onions and 1 clove garlic
1 tbs sherry
2 tsp butter
1 tsp olive oil
Peel and slice green garlic, using as much green as you can. Clean pea pods - snip off the stem end. Cut large pods into pieces, at an angle, if desired. Heat butter and oil in nonstick skillet over medium heat. Add sherry, green garlic, pea pods and sauté 5 - 7 minutes, depending on size, stirring frequently. Remove and serve.
Cooking Schedule: 35 minutes for menu |
Slice green olives |
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