Back in the beginning of time, when the Blogosphere was young and one counted the number of food bloggers with an abacus, I started my website and blog.
I marked the 100th post with balloons and pats on the back.
I acknowledged my 250th post, albeit a bit late.
I passed the 800 post milestone awhile back and didn't even notice.
It occurred to me, that, other than the intro post, and a brief blurb a few years later, I have been sadly remiss in explaining what it is I do to try to keep all that locally grown, sustainable, seasonal food on my table – and the creditors away from the door.
For those who already know – permission to skip this part.
For those who don't – I'll be brief.
Thyme for Cooking is a Weekly Menu Planning Service.
Each week I provide a menu with recipes and a shopping list for 7 complete main meals, 2 with first courses.
The menus are designed to use up all the bits – if one recipe needs 1/2 green pepper on Friday another will use the other half later in the week.
The menus are designed to use a wide range of vegetables and grains.
The recipes rarely use prepared or packaged ingredients; the exceptions being things like cannellini beans, tomato sauce, puff pastry…. Salad dressing are made from scratch.
The recipes are seasonal, helping to make the most of gardens, farm markets, etc.
Summer is salads, zucchini, tomatoes, and cooking on the barbecue.
Winter is soups, broccoli, cauliflower and braises from the oven.
There are new recipes every week and no recipe is repeated for at least 10 months, usually longer.
That's enough – if you want to know more, visit the site.
I could have added that the recipes are usually easy, usually healthy, usually gourmet…..
But that would get boring……
How about this starter instead?
I do like colorful food….
Scallops with Avocado and Beet Salad Use Truffle Oil if you have it; if not, a good olive oil.
2oz (60gr) sea scallops, 4 – 6 scallops
2 tsp olive oil
2 tsp soy sauce
1 – 2 medium beets (beetroot) 4oz (120gr)
1 small avocado
4 tsp Balsamic vinegar
4 tsp truffle or good olive oil
Heat oil and soy sauce in a small skillet over medium-high heat. Add scallops and cook quickly until just opaque, turning once. Remove.
Cut avocado and remove pit. Remove flesh and cut into small cubes. Cut beet into small cubes of the same size.
To serve: Divide the scallops and place in the center of 2 plates. Arrange the avocado and beet cubes around the scallops. Drizzle Balsamic vinegar and truffle or olive oil over all and serve.
menu for March 5 we have Scallop and Saffron Risotto, Baked Chevre, Roast Chicken on a Bed of Onions, French Onion Soup, Chicken Tetrazzini, Glazed Beets (Beetroot)….
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and shopping list each Thursday. First two weeks FREE. (Reverse
seasons available for Australia, and others in the Southern Hemisphere).
For more recipes visit my internet cook book: Easy Gourmet Dinners.