Menu Plan for Spring I: Week 9, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Ham and Chive Mini Frittatas
Brined, Grilled Pork Tenderloin
New Potato 'Oven Fries'
Sautéed Asparagus with Tarragon Yogurt Sauce

Cooking time: 40 minutes for menu plus 10 earlier      Cooking schedule: see below for instructions

     We have dry-cured ham in the quiche tomorrow... we'll just use a bit in the frittatas.  The pork should be brined earlier in the day - but timing is very flexible: 2 - 12 hours.

Ham and Chive Mini Frittatas

Total time: 35 minutes
       These Frittatas look like cupcakes but are actually fluffy eggs, mixed with small bits of anything savory. These have a bit of ham, some cheese and lots of fresh herbs. They can be served, hot, warm or cold and are great to do ahead for a party or, in summer, a picnic.

Ham and Chive Mini Frittatas Ingredients:


*Note:  if your muffin pan is silicone you do not need to butter it.

Brined, Grilled Pork Tenderloin

Total time: 40 minutes  10 minutes earlier 
    Brining keeps meat moist and tender during cooking and is particularly well-suited to pork.  The tenderloin cooks quickly on the barbecue, and the rub adds even more flavors to it. Remember, slightly pink is now okay for pork, and over-cooking can ruin the best efforts....

Brined, Grilled Pork Tenderloin Ingredients:


New Potato 'Oven Fries'

Total time: 35 minutes  
     New potatoes are about the size of walnuts...(or golf balls).  They are wonderful, braised or roasted whole, but get wonderfully crunchy with creamy interiors when cut in half and baked like 'Fries'.

New Potato 'Oven Fries' Ingredients:


Sautéed Asparagus with Tarragon Yogurt Sauce

Total time: 15 minutes
     Along with the chives, tarragon is one of the first herbs to appear in the spring.  It's traditional with fish and chicken, but also does well with most vegetables - especially the early spring vegetables. 

Asparagus with Yogurt Ingredients:


Cooking Schedule: 40 min. for menu plus 10
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large bowl, medium bowl (used 2X), whisk,
muffin pan, small bowl (used 2 X), grill pan &
barbecue grill or roasting pan

Earlier in the day:
Brine pork, refrigerate
Dinner time:
Turn on / light barbecue grill
Turn oven on, 400F (200C), arrange 2 shelves
Mix oil, paprika, thyme
Cut potatoes, add to oil mixture
Lay potatoes, cut side down, roast
Snip all herbs, divide
Shred cheese
Butter muffin pan
Chop ham
Put ham, chives, cheese in muffin cups
Whisk eggs, add to muffin cups, bake

Remove pork from brine, pat dry
Mix ingredients for rub, rub on pork
Make Tarragon Yogurt Sauce
Start to cook pork
Turn potatoes
Remove frittatas from oven, let rest
Cut cherry tomatoes for garnish
Remove frittatas from pan, arrange on plate, garnish
Turn pork, move off direct heat
Trim asparagus, sauté
Serve frittatas
    Interrupt to check asparagus
Finish starter....
Remove pork, let rest
Remove asparagus from heat
Remove potatoes, sprinkle salt
Slice pork
Put asparagus on plate, top with sauce
Serve all

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