Menu Plan for Spring I: Week 9, Friday


Weekly Menu

Shopping List

Daily Recipes:


Artichokes with Creamy Balsamic Vinaigrette
Seared Scallops with Browned Shallots
Sesame Brown Rice with Mangetout (Snow Peas)

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

      Snow peas and red peppers make a colorful, crunchy Pilaf to go with the Seared Scallops.

Artichokes with Creamy Balsamic Vinaigrette

Total time: 55 minutes   
     The artichokes take 40  - 50 minutes to steam. This can be done anytime and the artichokes can be served warm or cold. Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom.... and put an extra bowl on the table for the 'used' leaves.

Artichokes with Balsamic Vinegar  Ingredients:


Seared Scallops with Browned Shallots

Total time: 30 minutes
    Use the larger sea scallops for this if you can..... And let the shallots get very crispy. Scallops are best when cooked quickly over fairly high heat.  Overcooking tends to make them tough.

Seared Scallops with Browned Shallots Ingredients:


Sesame Brown Rice with Snow Peas (Mangetout)

Total time: 30 minutes 
     A cross between a stir-fry and a pilaf, the snow peas and red pepper add color and crunch to brown rice.

Sesame Brown Rice with Snow Peas Ingredients:


To toast regular sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, 2 - 4 minutes.

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large pot with steamer basket, lid, 2 large skillets,
small saucepan with lid, bowl, plate
Trim artichokes, steam
Cook rice
Slice shallots, sauté
Trim, cut snow peas
Slice red pepper
Make vinaigrette
Mind the shallots
Prepare scallops if needed
Toast sesame seeds if needed
Chop tomato

    Wee break while artichokes finish
Mind the rice, turn off if done
Remove shallots to plate
Serve artichokes with dipping sauce
Reheat skillet for scallops
Sauté snow peas, pepper, soy sauce
Sear scallops
Turn scallops
Remove scallops, add tomato
Add brown rice to snow peas, stir-fry
Add vinegar, soy, basil, paprika, to tomato, cook
Remove Pilaf, sprinkle with sesame seeds
Spoon sauce over shallots
Top with crisp shallots, Serve

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