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Cooking time: 1 3/4 hours for menu Cooking schedule: see below for instructions
Chicken livers are not everyone's favorite. I understand - I'm not fond of gizzards. If you are not a liver fan, substitute some sautéed mushrooms, canned asparagus or artichoke hearts, hard-cooked egg, whatever appeals to you. We use a bit of apple juice during the winter so, I buy a 6-pack of small juice boxes to have on hand. Each one is about 8oz. Leftover pork is used in the Hash.
Total time: 20 minutes
This salad is traditional and served in every cafe in France - except with escarole and gizzards rather than spinach and livers. I added the bacon - just because.
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Total time: 1 hour 45 minutes
Apples are traditional with pork, and the flavors, obviously, work well. Calvados is apple brandy but regular brandy or white wine will work. We use a bit of apple juice during the winter so, I buy a 6-pack of small juices to have on hand. Each one is about 8oz.
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Total time: 35 minutes
Lovely golden brown and crisp, these potatoes are great with any meats any time. They are easy to make and the herbes can be varied according to the rest of the meal. In summer we do them on the barbecue grill in an old metal pie plate for the same amount of time..
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Total time: 25 minutes
The sweetness of the carrots pairs perfectly with the richness of the Balsamic vinegar.
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Cooking Schedule: 1 3/4 hours for menu |
Prepare spinach |
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