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Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
An easy meal to finish the week and start the weekend. We're not using the barbecue - but it's still 'summer cooking'. If you don't have bacon, use a bit of the ham, fried until it's crisp.
Sautéed Scallops with Pesto Preparation and cooking time: 10 minutes
These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd.
12oz (350gr) scallops
2oz (60gr) bacon 2 - 3 strips
1 tbs olive oil
3 tbs sherry
3 tbs pesto
Rinse scallops and pat dry. Cut bacon into matchsticks. Heat oil in large nonstick skillet over medium high heat. Add bacon and fry until crisp. Remove bacon. Add scallops and quickly sauté, turning once, until opaque. If there is a lot of liquid from the scallops, drain (a bit is okay). Reduce heat to low and add sherry, stirring to get up any browned bits. Remove from heat and stir in pesto. Add bacon, stir to combine and serve.
Couscous Salad Preparation and cooking time: 15 minutes1/2 cup couscous
3/4 cup chicken broth
1/3 cup (2oz, 60gr) cherry tomatoes
1/3 cup chopped fennel
2 tbs snipped chives
2 tbs white Balsamic vinegar
1 tbs salad olive oil
1 1/2 tsp Dijon-style mustard
Cut tomatoes in half. Chop fennel. 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.
When couscous is done, add chives, tomatoes, fennel and fluff gently with a fork to combine.
Put the vinegar, mustard and oil in a small bowl. Whisk well and stir into couscous. Serve.
8oz (250gr) asparagus as many spears as you want
1 tbs olive oil
1 tbs fresh snipped chives
sea salt
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Heat oil in a nonstick skillet just big enough to easily hold the asparagus without cutting. Add asparagus and sauté over medium heat until they start to brown and blister, 8 - 10 minutes. Sprinkle with salt and chives, roll around to coat, remove and serve.
Cooking Schedule: 30 minutes for menu |
Pour stock over couscous, cover |
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