Menu Plan for Winter II: Week 1, Monday


Weekly Menu

Shopping List

Daily Recipes:


Corsican Beef
Barley Risotto
Sliced Brussels Sprouts with Leeks

Cooking time: 25 minutes for menu        Cooking schedule: see below for instructions

      Leftover Corsican Beef served on a bed of Barley Risotto. To make this truly 'Corsican' we should be using a sheep's milk cheese... But I always have Parmesan in the fridge.  Slicing the Brussels Sprouts lets them cook in minutes, retaining their pretty green color and a bit of crunch as well.

Corsican Beef and Pasta

corsican beefTotal time: 10 minutes




Barley 'Risotto' Style, with Leeks or Green Garlic

Total time: 25 minutes
    We try to eat a variety of grains.  I have always loved barley in soup... why not as a side dish?  If you don't have it or like it, substitute Orzo, everything else the same.  My barley cooks in 15 minutes, check your package and increase cooking time if needed.

Barley 'Risotto' Style, with Leeks or Green Garlic Ingredients:


Sautéed Sliced Brussels Sprouts with Leeks

Total time: 10 minutes
    I'm learning that these little green 'cabbages' are very versatile, and the key to good sprouts is not overcooking.  Shredding, followed by a quick sauté is perfect.

Sautéed Sliced Brussels Sprouts with Leeks Ingredients:


Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, pan or dish for reheating beef,
nonstick skillet

Trim, slice leek for barley and sprouts
Mince garlic
Sauté garlic, leek for barley
Get beef from fridge
Add stock, barley to garlic/leek

Bring to simmer, cover, reduce heat
Grate cheese if needed
Trim, slice sprouts
Reheat beef
Depending on barley, decide when to start sprouts
Heat oil in skillet
Add sliced sprouts, remaining leeks, stir-fry
Stir the barley, mind the sprouts until both are done
Oh, and mind the beef, too
Serve, spooning the beef over the barley if you like

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