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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
Since the risotto is a rather hearty side dish, and we have lots of vegetables in the soup, we are not having another side dish with this meal. The risotto makes a bit less than the regular recipe; it's cooked part way before the soup; finished after.
Total time: 30 minutes
Vegetable soups make a perfect winter first course. They're easy, warming and healthy. The 'cream' in this soup comes from yogurt or milk. A hint of 'heat' comes from the hot mustard.
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Instructions:
Total time: 25 minutes
The slightly spicy red pepper sauce is a nice contrast to the sweet salmon. Save remaining Red Pepper Sauce for another use.
Ingredients:
Instructions:
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.
Total time: 25 minutes
I used fresh cepes and oyster mushrooms for this. Use the best / most interesting you can find.
Ingredients:
Instructions:
Note: It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.
Cooking schedule: 40 minutes |
Adjust soup for thickness, cover, simmer, low |
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