peas at a party

On tap for  Week 4 . . .

Tiny salmon cakes are a quick and healthy stand-in for deep-fried salmon croquettes.  Serve with yogurt dill sauce, a colorful skillet of veggies, and a sweet, tart spinach salad.
A simple supper of ham, asparagus and warm, sweet apples comes together in an explosion of flavors.
It’s pronounced ka-soo-LAY, and it’s classic French country [...]

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On tap for Week 3 . . .

Sweet potatoes and chili?  It may sound crazy, but it’s a favorite and it’s super fast with the 10-layer salad.
Mastering the art of great chicken starts with a simple (and quick) pan grill.  Team this with sweet, colorful, caramelized vegetables for the best of natural flavors.
Whether you call them loosemeats, Tastees, taverns, or [...]

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On tap for Week 2 . . .

Super easy and simply elegant . . . maple-glazed salmon, French peas, and a company couscous.
Think of a country table . . . almost fried chicken, a skillet of collards, and warm, rich peaches.
Where are the little white cartons?  This beef-and-broccoli must be take out.  Watch out for the salad; [...]

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On tap for Week 1 . . .

a casual supper, New Orleans’ style
a fit and fast version of King Ranch Chicken
tiny meatloaves paired with carrots that just might convert a veggie-phobe or two
pork chops, smashed potatoes, and a “company” salad

I’d love to hear how the recipes and menus work for you.  I’m still stewing (pardon the [...]

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I’ve added a category for Enough Thyme. This first post is a place for questions or comments about the book or recipes. As the weekly menus are added, I’ll include an entry for each week for questions/comments specific to that week.
I’d love to hear from you.

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