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Menu Plan for Spring I: Week 13, Friday
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Daily Recipes:
White Bean (Cannellini) and Radish Salad
Barbecued Shrimp (Prawns)
Grilled Polenta
Asparagus with Olive Oil and Lemon
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
This is an easy dinner, especially if you don't have to clean the shrimp and you can squeeze in a few minutes earlier to cook the polenta. Clean any leftover radishes and put them in a bowl in the fridge for snacking.
White Bean (Cannellini) and Radish Salad
Total time: 20 minutes
Radishes are so plentiful in the spring, and/or it's easy to grow your own. The beans and vinaigrette tone down the heat, letting their flavor shine.
Ingredients:
- 15oz (450gr) white beans (cannellini)
- 1/2 cup sliced radishes
- 1 tbs freshly snipped chives substitute 1 tsp dried
- 1 clove garlic, minced
- 1 hard boiled egg
- lettuce or spinach leaves, a few for serving
- Vinaigrette:
- 1 tbs tarragon white wine vinegar
- 1 tbs fresh lemon juice
- 1 tbs snipped fresh chives substitute 1 tsp dried
- 1 clove garlic
- 2 tsp Dijon-style mustard
- 3 tbs salad olive oil
Instructions:
- Cook egg if needed
- Drain and rinse beans and put in a medium bowl.
- Slice radishes, mince garlic, snip chives and add all to beans.
- Add vinaigrette and toss gently.
- When eggs are cooked, peel and chop coarsely.
- Add to bean salad and mix lightly.
- Arrange 3 - 4 nice spinach leaves on salad plates, put bean salad on top and serve.
- Vinaigrette:
- Mince garlic, snip chives and put in medium bowl with vinegar, lemon juice and mustard. Whisk well.
- Slowly add oil whisking constantly. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added. Add salt and pepper if desired.
Barbecued Shrimp (Prawns)
Total time: 15 minutes, longer if you have to clean the shrimp
Shrimp cook very quickly on the barbecue grill so be careful not to overcook, lest they be dry. They should just curl and be opaque. The marinade helps retain moisture. We cook them on a silicone grill mat, but a mesh pan will work, as well.... or skewers.
Ingredients:
- 12oz (360gr) large shrimp (prawns)
- 3 cloves garlic
- 2 tbs olive oil
- 1/4 cup ketchup
- 1 tbs soy sauce
- 1 tbs Balsamic wine vinegar
- 1 tbs molasses
- 1/2 tsp dry mustard
Instructions:
- Clean shrimp if needed, if not just rinse and let drain.
- Finely mince garlic and add to olive oil in medium bowl.
- Add shrimp and toss to coat. Set aside until ready to cook.
- Mix ketchup soy sauce, vinegar, molasses and mustard, whisking well to combine.
- Just before cooking add about half of the barbecue sauce to shrimp and toss well.
- To cook on barbecue either put shrimp on skewers or cook in perforated grill pan or on a mat for 5 - 8 minutes, until done.
- To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat for 3-5 minutes, until done. Shrimp are done when they curl and turn opaque.
- When done, remove from heat, toss with remaining sauce and serve.
Grilled Polenta
Total time: 40 minutes (including cooling time)
I use quick-cooking, because that's what I can get, and it takes me about 10 minutes plus cooling time and grilling time. If you can't make it earlier in the day, don't cover it. Just allow to cool at room temperature (it will only take abut 20 minutes). Setting the pan in a bit of cold water helps. It just needs to be cool enough to hold its shape well.
Ingredients:
- 1 cup (8oz, 240ml) chicken stock
- 1/4 cup (1.5oz, 45gr) polenta, quick-cooking
- 2 tsp olive oil
- 1/4 cup Parmesan
- 1 tbs fresh snipped chives
- 1 tbs fresh snipped parsley
- 1 more tbs olive oil
Instructions:
- Snip herbs.
- Bring stock and oil to boil in a small saucepan.
- Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove.
- Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon.
- When done, stir in cheese and herbs and remove from heat.
- Pour into a small pie plate lined with plastic wrap (cling film, saran wrap...) or something that will give you a flat round of polenta 3/4 - 1 inch (2cm) thick.
- Cover with plastic wrap and let cool. Can be made hours or even a day ahead.
- To finish: cut polenta into 6 pie-shape pieces, brush both sides with oil and cook on barbecue using mesh grill pan for about 10 minutes or until brown on both sides - or fry in 1 tbs oil in non-stick skillet until golden on both sides - the purpose in both cases is to add flavor, color and heat - it is already cooked. Serve.
Note: Polenta can vary between brands and types.
When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold its shape when you are done cooking it - before chilling it. If it isn't stiff enough, sprinkle another 1 - 2 tsp per 1/4 cup on the polenta and stir in, vigorously. When cool it should be very firm. In this recipe the cheese also helps to thicken it as it cools.
Asparagus with Olive Oil and Lemon
Total time: 25 minutes
If the green asparagus is thick, peeling will help it cook faster and even the stalks will be tender. I always peel white. A quick dressing of olive oil and lemon lets the fresh asparagus shine!
Ingredients:
- 10oz (300gr) asparagus - more if you truly love it
- 1 - 2 tbs good olive oil
- 1 - 2 tbs fresh lemon juice (half of a lemon)
- salt and pepper
Instructions:
- Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk, laying it flat to peel to prevent breaking.
- Put asparagus into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.
- Lower heat and cook just until done, 6 - 10 minutes, longer for white.
- When done drain and put into a serving dish, drizzle with olive oil and lemon.
- Add salt and pepper if desired and serve.
Cooking Schedule: 40 minutes |
Squeeze lemon |
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