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Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
As both the Zucchini Sundae and Polenta Salad are quite filling and full of vegetables, I didn't make a separate vegetable. I used about 6oz (120gr) of mozzarella balls for the menu.
Total time: 45 minutes
They started out resembling Banana Splits - thus the name. A sprinkling of tomatoes halves around them while they bake yields a flavorful sauce.
Ingredients:
Instructions:
Total time: 15 minutes longer if you have to clean them
Use a grill pan (it's like a mesh skillet) or a mat for these, if possible. Or thread them onto skewers (soaked in water for 15 minutes if wood) to make them easier to turn. We don't want them falling through the grill.
Ingredients:
Instructions:
Total time: 10 minutes plus 10 minutes earlier
The cooking time assumes quick-cooking polenta. This idea came from the recipe for Italian Bread Salad. We so rarely have the type of bread needed for the salad (leftover) I decided to come up with my own version using polenta cubes. I used a combination of Greek and green olives, but any will work. Use your favorites.
Ingredients:
Instructions:
Note: Polenta can vary between brands and types. When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold any shape you put it in when you are done cooking it - before chilling it. If it isn't stiff enough, sprinkle another 1 - 2 tsp polenta per 1/4 cup on the cooked polenta and stir in, vigorously. When cool it should be very firm.
Note 2: Polenta can be cooled quickly by setting the metal or heat-proof pan in a bit of cold water to start, then putting it in the fridge or freezer. If cooling quickly, don't cover.
Cooking Schedule: 45 minutes |
Clean/tend to the shrimp, drain |
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