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Menu Plan for Spring I: Week 8, Friday

Asparagus with Prosciutto & Chevre
Baked Cod Provençal
Spanish Orzo
Sautéed Snow Peas (mangetout) with Green Garlic

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

      A dinner from the Mediterranean: Provence inspired cod, Spanish influenced orzo, Italian ham, olives and asparagus everywhere. We'll use the rest of the goat cheese on Sunday.

Asparagus with Prosciutto & Chevre

Total time: 20 minutes
    Quickly blanched, the asparagus spears are then wrapped in Prosciutto with a dollop of goat cheese at the base

Asparagus with Prosciutto & Chevre Ingredients:

 Instructions:

Baked Cod Provençal

Total time: 30 minutes
    Green garlic, black olives and cherry tomatoes finish this simple, baked fish.

Baked Cod Provençal Ingredients:

 Instructions:

Spanish Orzo

Total time: 25 minutes
    Orzo is a versatile rice shaped pasta that is delicious when cooked right in the sauce.  It absorbs the flavors but stays moist.  It's perfect as a base for other foods.

Spanish Orzo Ingredients:

 Instructions

Sautéed Snow Peas (Mangetout) with Green Garlic

Total time: 15 minutes
     The quintessential spring dish: snow peas and green garlic.  If the snow peas are small, leave them whole.  If they are large (2", 5cm) cut in half of thirds, at an angle.

Sautéed Snow Peas with Green Garlic Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives
small bowl, medium bowl, strainer, small saucepan,
medium saucepan, 2 medium skillets, baking sheet

Turn oven on, 400F (200C)
Heat water to boil in medium saucepan
Fill medium bowl with cold water
Trim, measure, cut asparagus, reserve ends
Trim, slice all green garlic, divide
Blanch asparagus
Snip herbs if using fresh
Drain asparagus, add to cold water, cool, drain
Mix lemon, oil
Put fish on baking sheet, drizzle with lemon oil
Cut cherry tomatoes in half
Pit, chop black olives
Slice green olives
Trim snow peas

Mix chevre, herbs, water
Cut Prosciutto
Assemble asparagus bundles, arrange on plates
Sauté orzo in butter
Add stock, sauce, oregano, simmer
Bake fish
Stir orzo
Serve Asparagus, relax, enjoy
Done? 
Stir orzo (may stick a bit)
Heat oil, butter, sherry
Add green garlic, mangetout, sauté
Sauté green garlic for fish
Add black olives, tomatoes, thyme for fish, sauté
Finish orzo
Mind the mangetout
Remove fish, spoon sauce over
Finish mangetout
Serve all