Thyme for Cooking
Seasonal Weekly Menus & Shopping Lists
Healthy Food Fresh Ingredients Simple Recipes
Links to this week's
Menu Plan and Recipes
Menu
Friday
Saturday
Sunday
Monday
Tuesday
Wednesday
Thursday
Shopping List
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
If you have to buy a larger quantity of spinach, save it for the pasta on Wednesday. The rest of the chickpeas will be used in the stew on Monday.
Warm Chickpea, Spinach Salad with Chevre Preparation and cooking time 10 minutes3oz (90gr) spinach
1/2 cup chickpeas
1 tsp Dijon-style mustard
1/2 tsp paprika
1 tbs oil
1 tbs white balsamic vinegar
3oz (90gr) goat cheese what I use is about 1 1/2" (4cm) in diameter with a thin, edible, white rind
2 tbs breadcrumbs
Wash and stem spinach if needed. Drain in a colander. If you don't feel you need to wash it - do it anyway. We want a little bit of water on the leaves - what ever is left after draining well. Open, drain and rinse the chickpeas; refrigerate what isn't used. Slice goat cheese into 4 slices, about 3/4" (2cm) thick. Dip both sides in bread crumbs, pressing a bit so they stick, and set aside.
In a medium nonstick skillet heat mustard, paprika, oil and vinegar. Add chickpeas and sauté briefly until heated through. Add spinach and sauté, stirring constantly, until about half of it is wilted. Divide and place into 2 flattish soup bowls or salad plates. Add goat cheese to skillet and quickly fry, just until the edges look runny, turning once, 1 - 2 minutes total time. Remove and place on top of salads. Serve.
2 salmon fillets or steaks, 6oz each (180gr each)
1 tbs brown sugar
1 tbs lemon juice
1 tbs soy sauce
1 tbs white wine
1 tbs olive oil
Tarragon Mustard
In a small bowl mix sugar, lemon, soy sauce, wine and oil. Put the salmon, skin side down, in a baking dish. Pour marinade over and let marinate for 10 - 20 minutes, spooning marinade over periodically. Bake in 400F (200C) oven for 15 - 20 minutes, depending on thickness. Salmon will be done when it flakes easily, slightly pink in the center is fine. Serve with Tarragon Mustard.
Tarragon Mustard:
1 tbs brown or whole grain mustard
1 tbs Dijon-style mustard
3 tbs Greek or plain yogurt
1 tsp dried tarragon
1 tsp dried chives
Mix all ingredients, at least 10 minutes before using.
Sautéed Polenta Cakes Preparation and cooking time: 35 minutes
I used metal rings to make these, but they can be free-formed. It's the flavor, not the shape that counts.
1 cup (8oz, 240ml) chicken stock
1/4 cup quick-cooking polenta
1/4 cup Parmesan
4 dry-cured Greek Olives, pitted and chopped
1 tbs olive oil
Bring stock and oil to boil in a small saucepan. Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. When done, stir in cheese, olives and remove from heat.
If using rings: Place 2 rings on lightly oiled cling film. Spoon 1/4 of the polenta into each ring and flatten. Let rest 2 minutes, then remove ring and repeat. (I only have 2 rings).
If not using rings: Divide the polenta into 4ths. Place each 4th on lightly oiled cling film and pat into circles 3 inches (7.5cm) in diameter.
Allow polenta to cool, 10 - 15 minutes (or longer).
Heat oil in a medium nonstick skillet. Add polenta and sauté until browned, turn and brown the other side. Remove and serve.
1/2 large head broccoli
2 cloves garlic
1 tbs olive oil
3 tbs Parmesan
Mince garlic. Cut broccoli into bite size florets and stems. Put broccoli in a steamer basket in a saucepan with an inch of water in the bottom. Put on medium heat and steam for 12 minutes or just until done. Remove broccoli and keep warm (not hot). In same pan heat the oil. Add garlic and sauté briefly. Add broccoli and toss to coat and reheat. Put into a serving bowl, sprinkle with Parmesan and serve
Cooking Schedule: 35 minutes |
Heat mustard, paprika, vinegar, oil |
Share this:
----------------------
Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: Subscribe