Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring I: Week 7, Friday

Spinach, Pimiento and Feta Salad
Salmon with Mustard Cream
Basmati Rice and Asparagus Gratin

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

      We'll be using more pimentos tomorrow and more beans on Monday.  When roasting salmon, I line the baking sheet with foil and cook them, skin side down, without turning.  When done, I slide them off the skin and on to the plates, leaving the skin behind on the foil to wrap up and toss. 

Spinach, Pimiento and Feta Salad

Total time: 25 minutes
    This is almost a pantry salad with white beans, pimentos or roasted red peppers from a jar and Greek olives. Get salad ready spinach and it's a snap. 

Spinach, Pimiento and Feta Salad Ingredients:

 Instructions:

Salmon with Mustard Sauce 

Total time: 25 minutes
    The creamy yogurt takes a bit of the heat and bite out of the hot mustard, giving subtle flavors to the sauce.  We prefer salmon filets.  They may not make as nice of a presentation as steaks but they cook more evenly and are boneless.

Salmon, Mustard Cream Ingredients:

 Instructions:

Basmati Rice and Asparagus Gratin

Total time: 40 minutes
     The asparagus is blanched before assembling the gratin, to help keep it's vibrant green color.

Basmati Rice and Asparagus Gratin Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan, 2 small saucepans, lids, baking
dish, baking sheet, foil, plate, medium bowl, whisk
Heat water in medium saucepan
Cook rice
Turn oven on, 400F (200C)
Trim, cut asparagus
Chop shallots, sauté for mustard sauce
Prepare spinach
Rinse beans, divide, refrigerate
Open peppers / pimentos, divide, refrigerate
Blanch asparagus
Add wine, mustard seeds to shallots
Drain asparagus, refresh in cold water
Add mustards, tarragon to mustard sauce
Bring to boil, remove from heat, remove 2 tbs
Add yogurt to remaining mustard sauce, cover
Snip chives, tarragon

Pit, slice olives
When rice is done, spread on plate
Shred cheese if needed
Line baking sheet with foil
Prepare salmon, place on baking sheet
Spoon reserved sauce on salmon
Whisk egg, add milk, tarragon, whisk
Oil baking dish
Add cheese, asparagus, rice to eggs, stir
Spoon gratin into dish, bake
Bake salmon
Whisk vinegar, mustard in bowl
Add olive oil. whisking
Add beans, pimiento, herbs, olives, stir
Arrange spinach on plates
Top with vegetables, feta, serve
Done?
Remove salmon, plate
Spoon some sauce on salmon
Remove Gratin, serve