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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Tarragon and chives are the first herbs ready to use in the spring. The salad doubles or triples easily for the first cook-out of the season.
Grilled Tarragon Chicken Breasts Preparation and cooking time: 30 minutes2 chicken breasts, boneless, skinless
1 tbs snipped fresh chives substitute 2 tsp dried
2 tbs snipped fresh tarragon substitute 2 tsp dried
2 tbs Dijon-style mustard
2 tbs tarragon white wine vinegar
1 tbs olive oil
1 tbs honey
Mix all ingredients except chicken, whisking well. Pour over chicken and let marinate 10 - 15 minutes. Cook on barbecue grill for 8 - 12 minutes per side or until done (test - take a peak), basting with marinade.
OR sauté in nonstick skillet for 8 - 10 minutes per side until nicely browned and done, basting with marinade. Serve.
6oz (175gr) asparagus
2oz (60gr) mangetout, snow peas
1/2 red bell pepper
1/2 cup (2oz, 60gr) cherry tomatoes
1/2 avocado
2 tsp olive oil
1 tbs fresh tarragon
1 tbs fresh chives
1 cup small pasta - elbow macaroni, penne, rigatoni
Vinaigrette:
1 tbs Dijon mustard
3 tbs salad olive oil
2 tbs tarragon white wine vinegar
Cook pasta according to package directions.
Vegetables: Trim and cut asparagus into 1 inch lengths. Cut pepper into matchsticks. Trim and cut snow peas in half. Heat olive oil in large nonstick skillet over high medium high heat. Add vegetables and stir-fry for 2 - 3 minutes until just crisp-tender (longer if you prefer, but, remember this is a salad!). Remove and put into a large bowl.
Cut cherry tomatoes in half and add to vegetables. Cut avocado, remove pit. Remove half of avocado from shell, cut into cubes and add to vegetables. Snip herbes and add.
Vinaigrette: Whisk together mustard and vinegar. Slowly drizzle in olive oil, whisking until thick. Pour over vegetables and toss to coat (tongs work well). When pasta is done drain, rinse lightly with cold water and add to salad. Toss to combine and serve.
Note: To store a cut avocado, leave in the shell, sprinkle with lemon juice, wrap tightly in cling film and store in the fridge, cut side down, on a plate. Use within 2 days.
Cooking Schedule:
30 minutes for menu |
Trim, cut snow peas |
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