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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
An easy meal to finish the week and start the weekend. We're not using the barbecue - but it's still 'summer cooking'. If you don't have bacon, use a bit of the ham, fried until it's crisp.
White Bean (Cannellini) and Radish Salad Preparation and cooking time: 25 minutes15oz (450gr) white beans (cannellini)
1/2 cup sliced radishes
1 tbs freshly snipped chives substitute 1 tsp dried
1 clove garlic, minced
1 hard boiled egg
lettuce or spinach leaves, a few for serving
Vinaigrette
1 tbs tarragon white wine vinegar
1 tbs lemon juice
1 tbs snipped fresh chives substitute 1 tsp dried
1 clove garlic
2 tsp Dijon-style mustard
3 tbs salad olive oil
Boil egg (see techniques).
Drain, rinse beans and put in a medium bowl. Slice radishes, mince garlic, snip chives and add all to beans.
Add vinaigrette and toss gently.
When eggs are cooked, peel and chop coarsely. Add to bean salad and mix lightly. Arrange 3 - 4 nice lettuce leaves on salad plates, put bean salad on top and serve.
Vinaigrette:
Mince garlic, snip chives and put in medium bowl with vinegar, lemon juice and mustard. Whisk well. Slowly add oil whisking constantly. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added. Add salt and pepper if desired.
12oz (350gr) scallops
2oz (60gr) bacon 2 - 3 strips
1 tbs olive oil
3 tbs sherry
3 tbs pesto
Rinse scallops and pat dry. Cut bacon into matchsticks. Heat oil in large nonstick skillet over medium high heat. Add bacon and fry until crisp. Remove bacon. Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay). Reduce heat to low and add sherry, stirring to get up any browned bits. Remove from heat and stir in pesto. Add bacon, stir to combine and serve.
Couscous Salad Preparation and cooking time: 15 minutes1/2 cup couscous
3/4 cup chicken broth
1/3 cup (2oz, 60gr) cherry tomatoes
1/3 cup chopped fennel
2 tbs snipped chives
2 tbs white Balsamic vinegar
1 tbs salad olive oil
1 1/2 tsp Dijon-style mustard
Cut tomatoes in half. Chop fennel. Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
When couscous is done, add chives, tomatoes, fennel and fluff gently with a fork to combine.
Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
8oz (250gr) asparagus as many spears as you want
1 tbs olive oil
1 tbs fresh snipped chives
sea salt
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Heat oil in a nonstick skillet just big enough to easily hold the asparagus without cutting. Add asparagus and sauté over medium heat until they start to brown and blister, 8 - 10 minutes. Sprinkle with salt and chives, roll around to coat, remove and serve.
Cooking Schedule: 30 minutes for menu |
Sauté bacon (or ham) |
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