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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
Summer salads - make life easy. Add some tuna to any leftover White Bean Salad for lunch tomorrow.
Grilled Scallops with Fresh Tomato Salsa Preparation and cooking time: 15 minutes
Scallops only take a few minutes to cook They should just go from translucent to opaque. If you cook them longer they can get tough. We do ours on the barbecue grill but a hot skillet would work as well. Be careful not to crowd and have the pan or grill hot. They can give off a bit of liquid and you want them to brown, not steam. These are flavored with chili powder and garlic and finished with a spicy Tomato Chili Salsa.
12oz (350gr) sea scallops (large scallops)
1 tsp chili powder
1 tsp garlic powder
1 tbs olive oil
3 - 4 skewers optional
You either need to use skewers or a grill basket or pan; something to keep the scallops from falling through the grate. If using wooden skewers soak in water for a few minutes.
Pour olive oil onto a large plate. Dip both sides of scallops into oil. Thread onto skewers, if using, going through the sides so the scallops will lie flat on the grill. Sprinkle both sides with garlic and chili. Grill over direct heat 3 - 5 minutes per side, until they are opaque. Remove and serve.
Note: Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Tomato Chili Salsa2 garden-ripe tomatoes
1/3 green bell pepper
1/2 red onion
1 tsp chili powder
1/2 tsp dry mustard
1 tsp soy sauce
1 tsp Balsamic vinegar
1 tbs fresh oregano, snipped substitute 1 1/2 tsp dried
1 tbs fresh parsley, snipped
substitute 1 1/2 tsp dried
4oz (125gr) green chiles, drained. (use something hotter if you like... I don't do 'hot')
Roughly chop tomatoes, chop onion and pepper. Drain and chop chiles. Snip herbs. In medium bowl whisk together dry mustard, vinegar and soy sauce. Add chili powder and whisk. Add all remaining ingredients and stir well to combine. Serve. Add hot sauce if you like...
Note: Any leftover salsa can be eaten with chips, crackers, whatever.... nice to have around in summer!
Couscous with Browned Red Onions Preparation and cooking time: 25 minutes1/2 cup couscous
3/4 cup (6oz, 180ml) chicken broth
1 red onion
1/3 cup green olives
1 tbs white Balsamic vinegar
2 tsp olive oil
1 tsp butter
Thickly slice red onion. Heat a medium skillet over medium heat. Add butter and oil. When butter is melted add onions, laying them as flat as possible. Let sauté, undisturbed, for 5 minutes or until starting to brown and soften. Stir, reduce heat and continue to sauté until well browned, another 15 - 20 minutes.
Cut olives in half or thirds.
Heat chicken broth to a boil. Put couscous in a medium bowl. When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
Uncover, add onions, olives and vinegar, fluff gently with a fork to combine and serve.
White Bean and Celery Salad Preparation and cooking time: 15 minutes
Lightly sautéed carrots and onions add color to this easy salad of cannellini and celery. Lots of fresh herbs and a lemony vinaigrette finish it.
15oz (450gr) white beans (cannellini)
1/2 cup sliced celery, 1 - 2 ribs
1 carrot
1/2 red onion
1 clove garlic
2 tsp olive oil
1 tbs freshly snipped chives
2 tbs freshly snipped basil
Vinaigrette:
1 tbs tarragon white wine vinegar
1 1/2 tbs lemon juice fresh if possible
2 tsp Dijon-style mustard
3 tbs salad olive oil
Chop onion and carrot; mince garlic. Heat oil in medium skillet. Add carrots, onions, garlic and sauté just until tender, 5 - 8 minutes. Remove and put into a bowl.
Drain, rinse beans and add to bowl. Slice celery and add to bowl. Snip basil and chives; add to beans. Add vinaigrette and toss gently.
Vinaigrette: Squeeze 1/2 lemon if using. Put vinegar, lemon juice and mustard in a small bowl. Whisk well. Add oil very slowly, whisking constantly. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added.
Cooking Schedule: 35 minutes for menu |
Make vinaigrette for salad, add to beans |
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