Menu Plan for Spring I: Week 5, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Asparagus and Avocado Salad
Tournedos with Creamy Brown Sauce
Roasted New Potatoes
Butter Braised Carrots with Mushrooms

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

     This is a spring dinner, with spring flavors, but still cooked in the kitchen rather than on the barbecue grill.

Asparagus and Avocado Salad

Total time: 15 minutes
   This is a small, light 'spring' salad; just enough to relax with a glass of wine before the main course.

Asparagus Avocado Egg Salad Ingredients:


Tournedos with Creamy Brown Sauce

Total time: 20 minutes
    This is based on a main course from years ago, at one of my favorite restaurants in Minneapolis.  They didn't give me the recipe.... The steaks are sliced thinly, for tenderloin, and cooked quickly to stay medium-rare.  Serve on a bed of mashed potatoes.

Tournedos with Creamy Brown Sauce Ingredients:


Roasted New Potatoes

Total time: 35 minutes  
  New potatoes are very thin-skinned, immature potatoes.  They have a short shelf life, usually only a few days before they start turning green and need to be added to the compost pile.  You probably can only get them at the farmer's markets - but try, if you can.  They're worth it.  If not, substitute the small 'creamer' potatoes. 

Roasted New Potatoes Ingredients:


Butter Braised Carrots with Mushrooms

Total time: 20 minutes
     Carrots and mushrooms, sliced, lightly browned then braised to finish.  A bit of oil is added to keep the butter from browning.

Butter Braised Carrots with Mushrooms Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, medium saucepan, large
skillet with lid, small skillet with lid, 2 medium
bowls, whisk, baking dish

Turn oven on, 400F (200C)
Hard cook egg
Heat water for asparagus
Wash potatoes, toss with oil, place in baking dish
Roast potatoes
Trim, cut asparagus, blanch
Drain asparagus, put in cold water, dry
Make vinaigrette
Add asparagus, stir well, set aside
Slice shallots
Mince garlic
Sauté shallots, garlic, thyme for steak
Slice carrots, mushrooms
Add red wine to skillet for steak, reduce
Mind egg

Stir-fry carrots, mushrooms
Add beef stock to red wine, reduce
Stir potatoes
Reduce heat under carrots, cover, cook
Have steaks ready
Dissolve cornstarch in milk, finish sauce for steak
Put sauce in bowl, wipe out skillet, set aside
Cube avocado, add to asparagus, stir gently
Divide salad, plate
Peel, quarter egg, add to salad plates
Turn carrots off
Relax, enjoy your salad
Heat oil in skillet for steaks
Fry steaks
Reheat carrots if needed
Turn steaks
Add sauce, cover, heat
Remove potatoes
Put steaks on platter or plates, spoon sauce over
Serve all

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