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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
We have a simple, wilted spinach salad to start, made a bit more complex with the addition of chickpeas and warm goat cheese. The Risi e Bisi is a classic Italian first course that we are using as a side dish; it's really just a luscious, velvety risotto. Everything is quick for the end of the week. Save the reserved tomato juices for the soup on Sat.
Total time: 10 minutes
Spinach is a cool weather crop that makes great warm or wilted salads in late fall as well as early spring. A bit of mustard and paprika adds a zesty flavor to the dressing. Melting goat cheese is the final touch.
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Total time: 30 minutes
This is a Spanish dish that would, traditionally, be made with dried, salted cod. I used fresh. In Spain you can buy the bacalao dry as a board or already reconstituted and rinsed. You can substitute any white fish: tilapia, snapper, mahi mahi; adjust cooking times slightly, according to thickness.
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Instructions:
Total time: 25 minutes
This classic Italian dish is normally served as a first course (as are all pasta and rice dishes in Italy). We think it makes a great, creamy side dish. The original is more like a thick soup, but I made this a bit thicker. Still, like all risottos, it should be creamier than the American adaptations, not holding it's shape on a plate.
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Cooking Schedule: 40 minutes |
Spoon tomato over fish, top with almonds |
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