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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Endive is bitter, but it's a pleasant bitterness, and works well with a bit of vinaigrette and avocado. You can use all scallops or all shrimp in the Provençal.
Total time: 25 minutes
This is a simple first course winter salad. The creamy avocado offsets the natural bitterness of the endive.
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Instructions:
Total time: 40 minutes
Tender scallops, quickly sautéed and finished with a tomato, white wine and tarragon sauce. You can use either the small (bay) scallops or the larger (sea) scallops in this dish. Remember to cook them quickly to retain their tenderness. Large scallops can be cut in half. Baking and serving from individual casseroles makes a lovely presentation.
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Instructions:
Total time: 25 minutes
This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. The browned shallots add a dark, mahogany color to the quinoa and a bit of sweetness.
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Total time: 15 minutes
Lemon add a fresh taste to vegetables and goes well with thyme. The sprouts are cooked quickly to prevent the strong, bitter taste common to overcooked cruciferous vegetables.
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Instructions:
Cooking Schedule: 40 minutes for menu |
Sauté endive |
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