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Menu Plan for Winter I: Week 1, Day 1

Pan-Fried Salmon with Gnocchi
Sautéed Carrots with Leeks

Cooking time:  35 minutes for menu          Cooking schedule: see below for "menu"  instructions

     Simple pan-fried salmon with a light dill cream sauce on crispy gnocchi - modern comfort food and an easy start to the week-end.

Total time: 25 minutes 
     This could be made with any firm fish, but we like salmon, and it's always reasonably priced where we live.  Frying the gnocchi makes them light as feathers.

 Ingredients:

• 12oz (360gr) salmon filets
• 1/2 tsp cumin
• 1/2 tsp paprika
• 2 tsp olive oil
• 1/3 cup (3oz, 90ml) chicken stock
• 1/3 cup (3oz, 90gr) Greek or plain yogurt
• 3 tbs sherry
• 2 tsp Dijon-style mustard
• 1 tsp dried dill weed
• 3 tbs freshly grated Parmesan
• 7oz (210gr) fresh gnocchi
• 2 tsp olive oil

 Instructions:

• Gnocchi:  Boil gnocchi in rapidly boiling, salted water just until it floats.  Drain.
• Heat oil in a medium skillet, large enough to hold the gnocchi in a single layer.  Add gnocchi and brown lightly on both sides, about 10 minutes.
• Salmon:  Cut salmon filets into 2 or 3 large pieces.
•  Heat oil in a large skillet over medium heat.  Add cumin, paprika and sauté 30 seconds.
• Add salmon pieces and brown lightly on both sides, about 5 minutes.
• Reduce heat, cover and cook until salmon is done, about 10 minutes longer. It will be opaque and flake easily when done.
• Remove salmon to a plate and cover to keep warm.
• Add stock, sherry, dill and mustard to skillet, stirring to get up the brown bits. 
• When simmering, remove from heat and stir in yogurt and 1 tbs Parmesan.
• To serve:  Divide gnocchi on to 2 plates. 
• Top with salmon, spoon sauce over, sprinkle with remaining Parmesan and serve.

Sautéed Carrots with Leeks

Total time: 20 minutes 
     If your leek is very clean, leave it whole and slice rounds for a nicer presentation. If sandy, slice in half and rinse as usual.

 Ingredients:

• 2 medium carrots
• 1/2 medium leek
• 2 tsp olive oil
• 2 tbs chicken stock

 Instructions:

• Slice the carrots into thin rounds.
• Trim leek, cut in half the long way and rinse well.  Thinly slice.
• Heat oil in a small skillet.  Add the leeks and sauté until tender.
• Add the carrots and stir well to combine. 
• Add the stock, cover, reduce heat and cook until carrots are tender, 12 - 15 minutes.
• Uncover and cook off any remaining liquid.  Serve.

Cooking Schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small skillet with lid, medium skillet, large skillet with lid, pot and strainer for gnocchi Put water on high heat for gnocchi Trim, clean, slice 1/2 leek, save 1/2 Slice carrot Grate Parmesan Cut salmon Sauté leeks for carrots Cook gnocchi Drain gnocchi. sauté

Add carrots, stock to leeks, cover, simmer Sauté cumin, paprika, for salmon Add salmon, brown Turn gnocchi Turn salmon Cover salmon, reduce heat     Pause while it all cooks - mind the gnocchi Uncover carrots, cook off liquid Remove salmon Increase heat, add stock, sherry, dill, mustard, boil Remove sauce from heat, add yogurt, 1 tbs Parmesan Plate gnocchi, top with salmon, sauce, Parmesan Serve all

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Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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