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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Avocados keep well in the fridge, pit removed, cut side down, on a plate. If keeping longer than 1 day, brush cut side with lemon and wrap in cling film before putting cut side down. I had black quinoa, but tan or red is fine.
Grilled Scallops on Avocado Sauce Preparation and cooking time: 20 minutes
With the sweet scallops and creamy avocado, this is a rich dish.... I served fewer scallops than usual. Use a grill pan or basket for easy handling and be careful not to overcook.
10oz (300gr) sea scallops (large scallops) substitute shrimp or firm white fish
1/2 tsp cumin
1 tbs lime juice
2 tbs oil
Avocado Sauce:
1 small avocado
3 tbs Greek or plain yogurt
2 tbs lime juice
1/4 cup (2oz, 60ml) chicken stock
3 tbs snipped chives
Mix oil, cumin and lime juice. Add scallops and stir to coat. Grill over direct heat 3 - 5 minutes per side, just until they are opaque.
Note: Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Avocado Sauce
Purée avocado, yogurt, lime juice and chicken stock in a blender until smooth. Stir in chives.
Note: Wrap remaining avocado half in cling film, place, cut side down, on a plate and refrigerate.
To serve: Divide Avocado Sauce and spoon onto 2 plates. Arrange scallops on Sauce and serve.
Green Bean and Quinoa Salad Preparation and cooking time: 20 minutes
Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. Combine with green beans and a light vinaigrette for a healthy salad. You could substitute Basmati or Jasmine rice.
1/2 cup quinoa any color
1 cup (8oz, 240ml) chicken stock (or the amount of liquid your package recommends)
6oz (180gr) green beans
1 large, ripe tomato
1/2 green bell pepper
2 tbs fresh basil
Lemon Vinaigrette:
2 tsp soy sauce
2 tsp lemon or lime juice
2 tsp white balsamic vinegar
4 tsp salad olive oil
Combine quinoa and stock in small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says).
Top and tail beans and cut into bite-size pieces. Put a medium saucepan 2/3rd's full of water on high heat. When boiling add beans and blanch for 3 minutes. Drain and immediately rinse with cold water.
Cut tomato into wedges. Chop green pepper. Snip basil.
For vinaigrette: mix soy sauce, lemon and oil in a small bowl, whisking vigorously to thicken.
To finish: When quinoa is done, put it into a medium bowl. Add tomato, pepper, beans, basil and stir to combine. Add vinaigrette and stir gently. Serve.
Cooking Schedule: 30 minutes |
Turn on / light barbecue grill if using |
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