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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The beets I get are pre-cooked and peeled. If you can, do the same; it makes life easier. Canned or frozen beets would also work or substitute carrots, increasing cooking time to 20 minutes.
Baked Salmon with Horseradish Preparation and cooking time: 25 minutes
We use fillets but salmon steaks will work as well; add another 5 - 10 minutes for steaks. The mild heat of the horseradish and mustard works well with the sweet salmon.
2 salmon fillets, 12oz (350gr) total weight
3 tbs Greek or plain yogurt
2 tsp horseradish or more if you like heat
2 tsp whole grain mustard
2 tsp olive oil
Mix all of the above (except salmon). Put salmon on a lightly oiled baking sheet. Divide mixture evenly and spread over salmon. Bake at 400 F for 15 - 17 minutes, until top is light brown and fish flakes easily. Serve.
Note: For easy clean up cover pan with foil first. This is especially nice if you are using fillets with the skin on. You can carefully lift the salmon off the skin to serve, leaving the skin on the foil. Then wrap the whole mess up and toss.
Potatoes with Prosciutto, Olives, Green Garlic Time: 30 minutes 2 medium potatoes
2oz (60gr) Prosciutto app. 2 slices
3 green garlic, including green tops, or 3 green onions and 1 clove garlic
1/3 cup Greek olives and green pimiento stuffed olives, combined
handful of fresh thyme sprigs if available
1 tbs olive oil
Cut potatoes into large chunks and cook in boiling water until barely tender when pierced with a sharp knife, about 10 minutes. Drain.
Slice Prosciutto into strips. Pit black olives if necessary; cut black and green olives in half. Trim green garlic and slice, using as much of the green top as possible or trim and slice green onion and mince garlic. Snip thyme into small pieces if using.
Heat oil in a medium nonstick skillet. Add potatoes and sauté until starting to brown on one side. Shake / turn potatoes, add Prosciutto and green garlic. Sauté until potatoes are nicely browned, Prosciutto is crisp and green garlic tender, about 10 minutes. Add olives and half the thyme, and sauté a few minutes longer. Serve, garnished with the remaining thyme.
10oz (300gr) cooked beets (beetroot)
2 tbs butter
1 tbs dried parsley
salt, pepper
Cut the beets into large, bite-size pieces. Melt the butter in a small skillet over medium-low heat. Add the beets and sauté gently until heated through, about 10 minutes. Stir in parsley, and sauté a minute longer. Salt and pepper to taste and serve.
Cooking Schedule: 35 minutes for menu |
Mix horseradish topping, spread on salmon |
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