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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The Three Bean Salad will be enough for leftovers during the week - or lunches.... The pesto is from Friday or use commercial.
Grilled Chicken Thighs Preparation and cooking time: 40 minutes4 chicken thighs
Marinade
2 tbs lime or lemon juice fresh if you have it
1 tbs white Balsamic vinegar
2 tbs olive oil
1/2 tsp garlic powder
1/4 tsp ground ginger
Basting Sauce
reserved marinade
2 tbs ketchup
2 tsp soy sauce
1/2 tsp cumin
1/2 tsp paprika
Chicken Thighs: Mix all ingredients for marinade, spoon over thighs and let marinate for 10 - 15 minutes.
When ready to cook, remove thighs and reserve marinade. Cook thighs on barbecue grill for 25 minutes, turning once or twice.
Basting Sauce: Heat reserved marinade in a small saucepan. Add ketchup, soy sauce, cumin, paprika and bring to a boil. Reduce heat and simmer 5 minutes.
Start basting the thighs after 10 minutes and baste 2 - 3 times. They'll be done when they are nicely browned and the juices run clear when pierced with a knife.
2 medium potatoes, about 12oz (360gr)
1/4 cup (2oz, 60gr) pesto
1/4 cup (2oz, 60gr) Greek or plain yogurt
Slice potatoes for salad. Cook in boiling, salted water, partially covered, until done, 10 - 12 minutes. When done, drain and put into serving dish. Mix pesto and yogurt. Add to potatoes and stir gently to coat. Serve.
Homemade Pesto:
2 cups basil, leaves only, lightly packed - meaning somewhere between crushing it into the measuring cup and dropping it in lightly
1/3 cup freshly grated Parmesan, to measure cut in small cubes
1/4 cup pine nuts or walnuts if you have some
3/4 - 1 cup good olive oil - enough to get the consistency you want for the sauce
2 cloves garlic
Put everything but the oil in a blender. Add 1/2 cup oil and blend. Add more oil as needed. It really depends on how tightly you packed the basil. I used 1 cup of oil.
Three Bean Salad Preparation and cooking time: 30 minutes6oz (180gr) green beans
6oz (180gr) yellow wax beans
15oz (450gr) red kidney beans
1/2 orange or red bell pepper
2 tbs fresh snipped chives
2 tbs brown sugar
1 tbs Dijon-style mustard
1/4 cup (2oz, 60ml) tarragon white wine vinegar
1/4 cup (2oz, 60ml) olive oil
Top and tail beans. Cut in 1" (2.5 cm) lengths. Bring a medium saucepan half full of water to a boil over high heat. Add beans and blanch for 4 minutes, until just tender. Drain beans and immediately submerge in an equal amount of very cold water. Drain again, spread out on paper towels and pat dry. Put into a serving bowl. Drain kidney beans and add to bowl. Chop red pepper and add. Snip chives and add.
Vinaigrette: In small bowl whisk together the sugar, mustard and vinegar. Slowly add the oil whisking constantly. Pour over beans and toss to combine. Set aside for at least 15 minutes. Serve. This keeps for several days in the fridge .
Cooking Schedule:
40 minutes for menu |
Plunge beans in cold water |
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