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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The Pasta Salad will be for two meals.
Rubbed Pork Tenderloin Preparation and cooking time: 30 minutes12oz (360gr) pork tenderloin
Rub
1/2 chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp powdered ginger
Sauce
2 tbs ketchup
2 tbs red wine vinegar
2 tbs Worcestershire sauce
2 tbs olive oil
Mix all ingredients for rub and rub on pork. Put pork on barbecue grill or in 400F oven for 25 - 30 minutes. Turn occasionally to brown on all sides.
Baste pork with sauce starting after it's been cooking 15 minutes. Baste 2 - 3 times.
When you think pork is done slice into middle to check. Slightly pink is is perfect. Remove, slice and serve.
1 1/2 cups bite-size pasta - farfalle, fusilli, etc.
15oz (450gr) red kidney beans,
10oz (300gr) green beans or 15oz (450gr) white kidney beans (cannellini)
1 cup (5oz, 150gr) cherry tomatoes or 3 regular or any combination
2 ribs celery, sliced
3 tbs snipped fresh basil
2 tbs snipped chives
Vinaigrette:
3 tbs soy sauce
3 tbs tarragon white wine vinegar
2 tbs salad olive oil
1 tbs walnut or sesame oil
1 tsp dried oregano
1/2 tsp garlic powder
Cook pasta according to package directions.
Top and tail green beans and cut into 1" (2.5cm) lengths. Add to the boiling pasta for the last 4 minutes of cooking time.
Drain, rinse kidney beans and put into a large bowl.
Slice tomatoes, then cut each slice into quarters or cut cherry tomatoes in half and add to red beans. Slice celery and add to beans. Snip chives, basil and add to beans. Add vinaigrette to beans and toss gently to combine. When pasta and green beans are done drain well, rinse briefly with cold water, drain again and add to red bean mix. Toss gently to combine. This salad keeps about 3 days.
For vinaigrette: mix soy sauce, vinegar, oregano and garlic in small bowl. Add oils and whisk - mixture will not emulsify (thicken) but should be well blended.
Cooking Schedule:
30 minutes for menu |
Cut tomatoes |
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