All recipes from "Meat" from the blog "Thyme for Cooking" - page 2

Barbecued Stuffed Pork Loin

Marinated for a few hours, then an easy stuffing in the center, finished on the barbecue with a homemade sauce.

Chard & Tomato Quiche

Add a salad for a summer lunch, grill some chicken to serve it for dinner or slice it in thin wedges for a contribution to a pot luck.

Sausage & Zucchini Quiche

It's Zucchini season! The way to not end up with green monsters in your garden is to pay close attention and pick them small.

Barbecued Pork Loin; Hector has a friend

Mediterranean Chicken Salad

The chicken & vegetables are warm in this salad - only because they're cooked at the last minute.

Chickpea & Herb Salad

This is an easy salad of fresh herbs, chickpeas, and egg.

Grilled Pork Tenderloin with Homemade BBQ Sauce

Slightly pink pork is the correct way to cook it.

Pasta with Ham & Asparagus

I often buy a thick slice of ham at the deli counter.

Egg Linguine with Avocado Sauce

This is, basically, a thin omelet cut into strips.

Risotto with Duck Confit & White Beans

I use confit de canard (duck confit) for this.

Broccoli with Mustard & Bacon

Bacon, mustard, & vinegar add lots of flavor to simple broccoli.

Coq au Vin Blanc

Morels are found in wooded areas in the spring.

Colcannon

Mashed potatoes with cabbage, bacon and butter… In poorer times this would have been a meal, rather than a side dish.

Pork Medallions with Brussels Sprouts

Sliced pork tenderloin and Brussels sprouts cooked together in a brown sugar and hot mustard sauce.

Chicken Pot Pie; spring

Risotto with Beluga Lentils

Beluga lentils are tiny, black lentils that hold there shape well.

Stir-Fried Turkey & Vegetables

We love easy, colorful, healthy stir-fries.

Risotto with Turkey & Peppers

This is a great way to use leftover turkey but we use turkey cutlets.

Stir-Fried Pork with Peas & Mushrooms

This is as colorful as it is tasty.

Risotto with Red Beans & Ham

In Italy, risotto is normally served in a flattish bowl and eaten with a spoon.