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Links to this week's
Menu and Recipes

   Menu
   Day 1
   Day 2
   Day 3
   Day 4
   Day 5
   Day 6
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cod provencal
Baked Cod Provençal

spanish orzo
Spanish Orzo

mangetout and green garlic
Sautéed Snow Peas (Mangetout) with Green Garlic

 

Menu Plan for the week of April 19, 2013: Day 1 Recipes

Baked Cod Provençal
Spanish Orzo
Sautéed Snow Peas (Mangetout) with Green Garlic

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

   A dinner from the Mediterranean: Provence inspired cod and Spanish influenced orzo.

Baked Cod Provençal                                                Preparation and cooking time:  30 minutes
   
Green garlic, black olives and cherry tomatoes finish this simple, baked fish.

12oz (350gr) cod, halibut, or other firm, white fish
2 tsp olive oil
2 tsp lemon juice
4oz (120gr) cherry tomatoes about 1 cup
4 green garlic   or 3 green onions and 1 clove garlic
12 black olives (1/2 cup) I used dry-cured Greek olives
1 tsp Herbes de Provence
1 tbs oil

Place fish on a baking sheet.  Mix 2 tsp olive oil, 2 tsp lemon juice,  Drizzle on fish.  Bake fish, 400F (200C) for 15 - 20 minutes, depending on thickness, until done.  Fish is done when it starts to turn opaque and flakes with a fork.
Trim and slice green garlic, using as much green as you can.  Pit olives if needed and roughly chop.  Cut cherry tomatoes in half.  Heat a medium skillet over medium heat.  Add oil, green garlic and sauté 2 minutes.  Add olives, tomatoes, thyme and heat through.  The tomatoes should just start to soften.  Spoon over fish and serve. 

Spanish Orzo                                                             Preparation and cooking time: 25 minutes
    Orzo is a versatile rice shaped pasta that is delicious when cooked right in the sauce.  It absorbs the flavors but stays moist.  It's perfect as a base for other foods.

1 tbs butter
1/2 cup orzo
1/2 cup (4oz, 120ml) tomato sauce
3/4 cup (6oz, 180ml) chicken stock
1 tsp oregano
8 green olives, sliced optional

Melt butter over medium-high heat in small saucepan.  Add orzo and cook for 1 minute, stirring constantly. Add stock, tomato sauce and oregano, bring to a simmer on medium heat.  Turn heat to low and simmer until done, stirring occasionally, 15  - 20 minutes.  All stock will be absorbed.  Taste the orzo to see if it's done to your liking.  If not add more liquid. 
Remove from heat, stir in olives and serve.  This should be creamy, not stiff.

Sautéed Snow Peas (Mangetout), Green Garlic    Preparation, cooking time: 15 minutes
    
The quintessential spring dish: snow peas and green garlic.  If the snow peas are small, leave them whole.  If they are large (2", 5cm) cut in half of thirds, at an angle.

4oz (125gr) mangetout, snow peas
4 green garlic     or 3 green onions and 1 clove garlic
1 tbs sherry
2 tsp butter
1 tsp olive oil

Peel and slice green garlic, using as much green as you can. Clean pea pods - snip off the stem end.  Cut large pods into pieces, at an angle, if desired.  Heat butter and oil in nonstick skillet over medium heat. Add sherry, green garlic, pea pods and sauté 5 - 7 minutes, depending on size, stirring frequently.  Remove and serve.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
small bowl, small saucepan, 2 medium skillets,
baking sheet

Turn oven on, 400F (200C)
Trim, slice all green garlic / onions
Mix lemon, oil
Put fish on baking sheet, drizzle with lemon oil, bake
Sauté orzo in butter
Add stock, sauce, oregano, simmer
Cut cherry tomatoes in half
Pit, chop black olives

Stir orzo
Slice green olives
Trim snow peas
Stir orzo (may stick a bit)
Heat oil, soy sauce, sherry
Add green garlic, mangetout, sauté
Sauté green garlic for fish
Add black olives, tomatoes, thyme for fish, sauté
Finish orzo
Mind the mangetout
Remove fish, spoon sauce over
Finish mangetout
Serve all