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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
With all the vegetables in the starter, we didn't bother doing another one for this meal - keeping it simple for summer!
Total time: 15 minutes
Lightly sautéed carrots and onions add color to this easy salad of cannellini and celery. Lots of fresh herbs and a lemony vinaigrette finish it. For a light lunch, add some good, canned tuna and crusty baguette.
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Instructions:
Total time: 15 minutes
Scallops only take a few minutes to cook They should just go from translucent to opaque. If you cook them longer they can get tough. We do ours on the barbecue grill but a hot skillet would work just as easily. Be careful not to crowd and have the pan or grill hot. They can give off a bit of liquid and you want them to brown, not steam. These are flavored with chili powder and garlic and finished with a spicy Tomato Chili Salsa.
Ingredients:
Instructions:
Notes: Scallops could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Any leftover salsa can be eaten with chips, crackers, whatever.... I just like to have some around!
Total time: 25 minutes
A slightly sweet red or Spanish onion is fried until well browned, making it sweeter and a nice balance to the slightly salty olives.
Ingredients:
Instructions:
Cooking Schedule: 35 minutes for menu |
Add raw chopped onion, herbs to tomatoes |
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