Weekly Main Course Recipes:  April 26, 2013

One:  Shrimp in Green Sauce                           Preparation and cooking time:   20 minutes
    A typical 'green sauce' would be parsley, green onions and garlic.  If you can't get green garlic, use the substitutes.  This is reminiscent of the Italian Scampi, but without the butter....

12oz (360gr) shrimp (prawns), cleaned  
2 tbs olive oil
1 tbs fresh lemon juice
4 tbs chopped, fresh parsley
3 green garlic, including green tops  substitute 3 green onions and 2 cloves garlic

Trim green garlic, slicing off the root and removing 1 layer.  Thinly slice as much as you can, including the green tops.
OR trim the green onion the same way and slice; mince the garlic. 
Chop the parsley - I cut with a scissors.
Mix olive oil, lemon, chopped parsley and green garlic (or onion and garlic) in a medium bowl.  Add shrimp and combine.  Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through.

Two:   Veal with Lemon Paprika Sauce                Preparation and cooking time: 15 minutes
The tender veal scallops cook quickly and are finished with a Lemon, Paprika and Green Garlic sauce.  Green onion and a clove of garlic can substitute for the Green Garlic.  Chicken breasts, pounded thin, or turkey scallops can substitute for the veal.  Both would need a bit more cooking.

12oz (350gr) veal cutlets, thinly sliced - scallops
4 tbs white wine
2 tbs fresh lemon juice, 1/2 lemon, squeezed
4 green garlic or green onion
1 tsp paprika
1 tbs fresh marjoram or oregano
1 tbs olive oil

Trim and slice green garlic or onion. Take marjoram leaves off stems and snip in half.  In large, nonstick skillet heat the oil over medium heat.  Add veal and quickly brown on both sides, about 1 1/2 minutes each.  Remove to a platter.  Add paprika and green garlic or onion and sauté 3 minutes, until tender.  Add white wine and lemon juice and simmer until reduced a bit, 2 - 3 minutes.  Add marjoram, stir to combine.  Add veal and simmer, just to heat through, 1 - 2 minutes.  Put veal back on the platter, pour sauce over and serve.

Three:   Pasta with Chicken, Peppers and Herbs                              Time: 25 minutes
   Not quite a winter pasta dish; not quite a summer salad; the cherry tomatoes and first herbs are definitely spring. You can sprinkle the chicken with paprika and chili powder and cook on the barbecue grill rather than sauté.

2 chicken breasts, boneless, skinless
1 red bell pepper
1 medium onion
2 cloves garlic
1/2 tsp paprika
1/4 tsp chili powder
1 tsp Worcestershire
1 tbs oil
1/3 cup (3oz, 90ml) chicken stock
3/4 cup (3oz, 90gr) cherry tomatoes
1 1/4 cup (4oz, 125gr) pasta
2 tbs shredded basil
2 tbs fresh, snipped chives

Cook pasta according to package directions. 
Cut each chicken breast into 3 pieces.  Slice pepper into long strips.  Cut onion in half then slice. Mince garlic. Snip chives and basil.  Cut cherry tomatoes in half.
Heat 1 tbs oil in a large skillet over medium heat. Add paprika, chili powder, Worcestershire and sauté briefly. Add chicken and brown well, about 5 minutes. Add peppers, onions and garlic, stir-fry 1 minute. Add chicken stock, reduce heat, cover and let cook for 5 - 8 minutes, until chicken is cooked through and vegetables are just starting to get tender. Add cherry tomatoes and stir well, tomatoes should just barely get hot.  Add drained pasta, stir to combine.  Stir in fresh herbs and serve.

Four:  Spicy Teriyaki Chicken Breasts                 Preparation and cooking time:   25 minutes
    Using a hot mustard with the Teriyaki sauce gives these chicken breasts an intense flavor. Poke the breasts with a fork to let the marinade seep deeper into the chicken.

2 chicken breasts, boneless, skinless
1 tbs Dijon-style or spicy brown mustard
3 tbs Teriyaki sauce
1/2 tsp garlic powder
1/4 tsp ground ginger

Mix all ingredients except chicken in a small bowl.   Spoon over the chicken and let marinate for 10 - 15 minutes.  When ready, cook on barbecue grill for 10 - 12 minutes, turning once or under broiler for same amount of time or sauté in nonstick skillet for 12 - 15 minutes; in all cases cook until done.  Remove chicken, slice nicely (if you want... or not) and serve.

Five:  Burgers and Beans                                        Preparation and cooking time:  30 minutes
    When we lived in the U.S. we did these with ground venison.  They would also be good with ground turkey. If your beans have a very watery tomato sauce (like mine) drain them first.  Otherwise use as much of the sauce as you like. 

12oz (350gr) ground beef
1 large onion - preferably red or sweet
15oz (450gr) barbecue or baked beans or 'beans in tomato sauce'
4 tbs ketchup
4 tsp Dijon-style mustard
aluminum foil

Tear off 4 squares of foil (1 1/2 times as long as the box is wide).  Peel onion, cut into 8 thin slices and put one slice in the center of each square  Divide ground beef into fourths, patty and place a patty on top of each onion slice.  Top with another onion slice.   Spoon beans on top of burger patties dividing evenly.  Put mustard and ketchup on top of beans - dividing evenly.
Bring long ends of foil together and fold over.  Fold in sides, loosely. We cook them on the gas grill for about 15 minutes but you can cook them in the oven - 400F for 25 minutes.  When done - unwrap and put on plates. Serve with Brown Rice or quinoa.

Six:   Spinach Salad with Pork, Potatoes, Mozzarella                      Time: 30 minutes
   Pork tenderloin, sliced thickly and sautéed, makes a very tender addition to this spinach salad.

12oz (350gr) pork tenderloin
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
2 medium potatoes, (10oz, 300gr)
4 tsp olive oil, divided
10 little balls mozzarella about 2.5oz (75gr)
10 cherry tomatoes
6oz (180gr) fresh spinach, for salads
Sherry Vinaigrette
1 tsp Dijon-style mustard
1 1/2 tbs sherry vinegar
3 tbs good olive oil

Potatoes: Cut potatoes into bite-size cubes.  Heat 2 tsp oil in a medium skillet.  Add potatoes and sauté, medium heat, until well browned on all sides, tossing and stirring as needed for 20 - 25 minutes
Pork:  Slice pork into 1/2" (1.25cm) thick slices. Sprinkle both sides with cumin, paprika and garlic. Heat remaining 2 tsp olive oil in a large, nonstick skillet. Add pork and sauté, medium-high heat, until cooked through, about 2 - 4 minutes per side. Remove and cover to keep warm . 
Vinaigrette:  Put mustard and vinegar in a small bowl and whisk to combine.  Slowly drizzle in olive oil, whisking constantly.  You may have to stop adding oil and just whisk - you don't want to see the oil separately, it should be incorporated as it goes in.
Prepare spinach, wash and spin dry.  Cut cherry tomatoes in half.  Put spinach into a large bowl, tearing any large leaves.  Add 2 tbs vinaigrette and toss well to coat. 
To finish:  Divide spinach and arrange on 2 plates.  Top with potatoes, tomatoes and cheese.  Arrange pork around the edge of the salad and serve, remaining vinaigrette on the side.

Suggested menus:

One:  Chevre and Pimiento Pastries
Shrimp in Green Sauce
Polenta with Fresh Herbs
Asparagus with Olive Oil and Lemon
Two:  Niçoise Asparagus Salad
Veal with Lemon Paprika Sauce
Wild Rice with Almonds
Braised Artichokes with Ham and Green Garlic 
Three:  Pasta with Chicken, Peppers and Herbs
Rhubarb Parfaits
Four:     Spicy Teriyaki Chicken
Teriyaki Potato Chips
Sesame Carrots
Five:  Grilled Burgers and Beans
Brown Rice
Six:  Spinach Salad / Pork, Potatoes, Mozzarella

Shopping List for This Week              Find all side dish recipes in index on Member's Page

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: