Main Course Menu Plan: Week 1  Winter I

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Day 1: Pan-Fried Salmon with Gnocchi

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.

Pan-Fried Salmon with Gnocchi Ingredients:


Day 2: Paupiettes (Provençal Veal Rolls)  

Total time: 70 minutes 
    Thinly sliced veal or beef, rolled around a variety of stuffings are found all around the Mediterranean.  These, with dry-cured ham and olives, are typical of Provençal.  The meat should be between 1/16th and 1/4th inch thick (.4cm). It's best if you can have the butcher slice it.  Or buy veal scallops and pound them thinner if needed.

Paupiettes (Provençal Veal Rolls)  Ingredients:


Note:  I didn't have kitchen string and discovered unflavored dental floss works great. 

Day 3: Beef and Spinach Risotto

Total time: 30 minutes 
    This is slightly different in that it uses beef broth and ground beef - making it not only quick but economical.  

Beef and Spinach Risotto Ingredients:


Note:  It is not necessary to stir constantly, just often and somewhat vigorously.

Day 4: Moroccan Chicken Stew

Total time: 45 minutes
   This is a simple tagine, or stew with the flavors of a North African souk.  Add harissa or other hot sauce to taste. If you can't find a small - medium sweet potato, skip the white potato and use 1 large sweet potato.

Moroccan Chicken Stew Ingredients:


Day 5: Tuna Tetrazzini

Total time: 40 minutes  
    An easy variation on the traditional, made with turkey, this has a shorter baking time and less fussy 'assembly'.

Tuna Tetrazzini Ingredients:


Day 6: Pork Chops with Rosemary

Total time: 30 minutes
    Browned quickly, then braised for a bit in white wine and rosemary, these come together quickly but are wonderfully tender.  If your chops are quite thick you may want to increase cooking time by 5 - 8 minutes. 

Pork Chops with Rosemary Ingredients:


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