Menu Plan for Spring I: Week 7, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Emerald Soup
Turkey Rolls Stuffed with Pimiento and Feta
Couscous with Browned Red Onions

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

     We're making the soup for 2 meals.  If you are having a large Easter dinner, simply double the recipe.  It serves as our vegetable as well as first course with this dinner.

Emerald Soup

Total time: 35 minutes 
    I was given the recipe for this soup by the chef of Tidy Dols in London.  It's bright green color and fresh taste have been a favorite for years.  This makes enough to serve four.

Emerald Soup Ingredients:


Turkey Rolls Stuffed with Pimiento and Feta

Total time: 40 minutes
    Turkey is a rather bland meat, lending itself very well to be stuffed with bright flavors.  If you can't get thin turkey cutlets, you could use veal cutlets or chicken breasts, pounded thin.

Turkey Rolls Stuffed with Pimiento and Feta Ingredients:


Couscous with Browned Red Onions

Total time: 25 minutes  
   A slightly sweet red or Spanish onion is fried until well browned, making it sweeter and a nice balance to the slightly salty olives.

Couscous with Browned Red Onions Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, medium saucepan with lid, blender, large skillet, lid, medium skillet, medium bowl, lid

Chop onion, celery
Slice leeks
Sauté onion, celery, leeks
Chop potato
Add potato, stock to saucepan, cover, simmer
Slice red onion, lay in skillet, brown
Lay turkey cutlets out, pound if needed
Lay Prosciutto on turkey
Slice pimiento / red pepper, lay on Prosciutto
Crumble feta, sprinkle on pepper strips
Snip herbs, add to turkey rolls
Stir onions, reduce heat, cook
Roll up turkey, tie with kitchen string

Brown turkey rolls
Heat stock for couscous
Slice olives
Add wine, stock, to turkey, cover, simmer
Add spinach to soup, slowly
Purée soup
Add more stock to soup, reheat if needed
Put couscous in bowl, add stock, cover, set aside
Turn onions off but leave in skillet on heat
Serve soup, garnish with yogurt
Remove turkey rolls, keep warm
Increase heat under skillet
Dissolve cornstarch in water, add to skillet, thicken
Add yogurt to skillet, remove from heat
Remove string from turkey rolls, slice in half
Add onions, olives to couscous, fluff to combine
Spoon sauce over turkey rolls, serve

Share this: