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Artichokes with White
Balsamic Dill Vinaigrette

marinated salmon
Marinated Salmon with
Brown Sugar Yogurt Sauce

brown rice
Brown Rice with Green

roast asparagus
Roasted Asparagus with
Balsamic and Soy

Menu Plan for the week of May 3, 2013: Friday's Recipes

Artichokes with White Balsamic Dill Vinaigrette
Marinated Salmon with Brown Sugar Yogurt Sauce
Brown Rice with Green Garlic
Roasted Asparagus with Balsamic and Soy

Cooking time:  60 minutes for menu          Cooking schedule: see below for instructions

   The artichokes and rice are done on the cook top; the salmon and asparagus can either be done on the grill or in the oven.

Artichokes, White Balsamic Dill Vinaigrette       Preparation and cooking time: 60 minutes
     The artichokes take 40 - 45 minutes to steam, depending on size. This can be done anytime and the artichokes can be served warm or cold. Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom.... and put an extra bowl on the table for the 'used' leaves.

2 globe artichokes
1 tbs lemon juice
White Balsamic Dill Vinaigrette:
1 tsp Dijon-style mustard
1 tbs white Balsamic vinegar
1 tsp dill weed
3 tbs salad olive oil

Cut off bottoms of artichokes and remove any tough lower leaves.  Dip in water to which a tbs of lemon juice has been added (to prevent discoloration).  For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors.  Cut the top 1/3rd of the artichoke off and discard.  Don't worry about the choke (fuzzy hairs inside)  Put in a steamer and steam 40 - 45 minutes.  Artichokes are done when a sharp knife goes in easily, straight down through the bottom.
Serve artichokes with small dipping bowl of vinaigrette, pulling the leaves off, dipping and scraping the edible flesh off of the tough leaf with your teeth. 

White Balsamic Dill Vinaigrette: In a small bowl whisk mustard and vinegar.  Slowly drizzle in oil; whisking until it emulsifies (thickens and combines). Add dill and stir well to combine.

Marinated Salmon, Brown Sugar Yogurt Sauce   Preparation, cooking time: 20 minutes
    The salmon, marinated in an herbal bath for 15 minutes, is cooked on the barbecue grill or baked and served with a cold, hot-sweet sauce.

2 salmon fillets, 12oz total (360gr each)
2/3 cup (5oz, 150ml) white wine
2 cloves garlic
1 tbs lemon
1 tbs fresh parsley substitute dried
2 tsp tarragon    substitute dried
Brown Sugar Yogurt Sauce:
1/3 cup Greek yogurt
2 tbs Dijon-style mustard
2 tsp brown sugar  

Mince garlic.  In a flat dish, just large enough for the salmon and marinade, mix wine, garlic, lemon, herbs.  Add salmon, turning once to coat, and allow to marinate for 15 - 25 minutes. 
When ready to cook: put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket.  Grill for 10 - 12 minutes, skin-side down, with the grill cover closed.  Be careful not to overcook. 
OR put on baking sheet and roast in 400 F oven for 15 - 18 minutes, depending on thickness.  In both case salmon will be done when it flakes easily, slightly pink in the center is fine. 
Sauce: In a small bowl, whisk together the yogurt, mustard and sugar. Set aside.
To serve: Slide the salmon off the skin if needed and place on plates.  Spoon some sauce on the side and serve.

Brown Rice with Green Garlic                           Time: 20 minutes or whatever your package says
       The mild taste of green garlic adds a spring freshness to simple rice.  Use as much of the green tops as you can.

1/2 cup (3oz, 90gr) brown rice, quick-cooking  substitute Basmati
1 cup (8oz, 240ml) chicken stock
3 green garlic     substitute 2 green onions and 1 clove garlic
1 tsp olive oil

Trim and slice green garlic, using most of the green tops.  Heat oil in a small saucepan over medium heat.  Add green garlic and sauté briefly, 1 - 2 minutes.  Add rice, stock, cover and cook for 15 minutes or the length of time on package.  When done fluff with a fork and serve. 

Roasted Asparagus Balsamic                            Preparation and cooking time: 15 - 25 minutes
    The soy sauce and Balsamic vinegar coat the asparagus, giving it a slightly sweet, slightly salty flavor.  You can do these on the grill, in a grill pan or roast them, tips toward the door, in the oven.

12oz (360gr) asparagus  
1 tbs olive oil
1 tbs Balsamic vinegar
2 tsp soy sauce

Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk, laying it flat on the counter to prevent breaking. In small bowl whisk olive oil, soy sauce and vinegar.  Pour it onto a plate or the baking sheet and roll the asparagus in it, thoroughly coating (use your fingers!).  Grill, using a pan, over indirect heat for 8 - 12 minutes, until lightly browned or roast in 400F (200C), oven for 10 - 15 minutes.  Remove and serve.

Note - cooking time varies according to size of asparagus, and white takes longer than green.

Cooking Schedule: 60 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, 2 small bowls, whisk, large pot with steamer
basket and lid, dish for marinating salmon, small
saucepan with lid, 2 baking sheets, or grill pans and barbecue grill

Trim artichokes, steam
Turn oven on, 400F (200C), arrange 2 shelves, if using
Turn on / light barbecue grill if using
Snip herbs
Make marinade for salmon, add salmon
Make vinaigrette for artichokes
Make sauce for salmon
Trim, slice green garlic
Trim asparagus, peel if needed

Mix oil, Balsamic, soy for asparagus, roll asparagus
     Pause while artichokes cook
Artichokes done?
Remove from heat and put on plates
Sauté green garlic for rice
Remove salmon, put on grill pan / baking sheet
Add rice, stock to green garlic, cover cook
Start to cook salmon - oven or grill
Serve artichokes
   After 5 minutes - cook asparagus - oven or grill  
   Check salmon if on grill (don't cook too fast)
Finish artichokes
Remove asparagus
Fluff rice
Remove salmon

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