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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
We'll use the rest of the puff pastry next week. The 'green sauce' is a typical Mediterranean dish, this one a bit Spanish in flavor. More goat cheese is used Sunday. An easy meal to end the week.
Chevre and Pimiento Pastries Preparation and cooking time: 20 minutes3oz (90gr) goat cheese a proper goat cheese: log-shaped and wrapped in paper. It will have a thin, whitish, rind that is edible, substitute Brie or Camembert.
7oz (210gr) drained pimentos or roasted red peppers net weight
2 tsp dried oregano, divided
1/2 sheet puff pastry
1 cup (8oz, 240ml) tomato sauce
1 tsp Worcestershire sauce
1 tsp Balsamic vinegar
1 tsp brown sugar
Thaw the puff pastry, if needed.
In a small saucepan heat the tomato sauce, Worcestershire, vinegar, sugar and 1 tsp oregano to a simmer. Cover and keep warm until needed.
Open and drain pimientos or red peppers. If whole cut in half or slices. Thinly slice goat cheese.
Lay out puff pastry and cut two 4 X 5 inch rectangles (10 X 12cm). Lay the cut pastry on a baking sheet. With a table knife, score a line around the edge of each pastry, about 1/3" (1cm) from the edge.
Divide the peppers and arrange within the scored lines on each pastry. Divide the goat cheese and lay on the peppers. Sprinkle with 1 tsp oregano .
Bake in a pre-heated oven at 400F (200C) for 12 - 15 minutes, until sides of pastry have puffed up and are golden brown. Remove and serve with Tomato Sauce on the side.
12oz (360gr) shrimp (prawns), cleaned
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped, fresh parsley
3 green garlic, including green tops substitute
3 green onions and
2 cloves garlic
Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops.
OR trim the green onion the same way and slice; mince the garlic.
Chop the parsley - I cut with a scissors.
Mix olive oil, lemon, chopped parsley and green garlic (or onion and garlic) in a medium bowl. Add shrimp and combine. Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through.
1 cup (8oz, 240ml) chicken stock
1/4 cup polenta, quick cooking
1 tbs snipped fresh oregano
1 tbs snipped fresh chives
1 tbs snipped basil
Snip herbs. Heat stock in a small sauce pan over medium heat. When stock is simmering slowly pour in polenta, whisking constantly. Cook, stirring constantly (seriously: constantly), about 5 minutes or until done.
Stir in the fresh herbs. Cover and let sit 5 minutes. Serve.
If it gets too thick while resting you can thin with a bit of milk or more stock.
10oz (300gr) asparagus - more if you truly love it
1 - 2 tbs salad olive oil
1 - 2 tbs fresh lemon juice (half of a lemon)
salt and pepper
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk, laying it flat to peel to prevent breaking. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 6 - 10 minutes, longer for white. When done drain and put into a serving dish, drizzle with olive oil and lemon. Add salt and pepper if desired and serve.
Cooking Schedule: 35 minutes for menu |
Open pimento / red pepper, drain well |
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