Menu Plan for Fall I: Week 1, Friday


Weekly Menu

Shopping List

Daily Recipes:


Butternut Squash with Walnuts and Cheese
Smoked Salmon Kedgeree
Sautéed Chard with Red Onion

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

         Butternut squash is another 'large' vegetable, like cabbage and cauliflower, that takes a bit of planning to use completely. Peel it, tonight, scooping out the seeds.  Cut off what you'll be using, from either the neck or the bowl end, and wrap the rest in cling film for later in the week.  We'll be using it 3 times so adjust accordingly.

Butternut Squash with Walnuts and Cheese

Total time: 20 minutes
   This is a simple starter that showcases the flavors of fall. Add the sage leaves at the end to just make them crisp.  Use a pungent, soft or semi-soft cheese; it will melt slightly when add to the hot squash.  

Butternut Squash with Walnuts and Cheese  Ingredients:


Smoked Salmon Kedgeree

Total time: 25 minutes
   Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast.  We smoked the salmon, using a kettle grill, for about 20 minutes.  You could use purchased smoked salmon, if you prefer, but it should be hot-smoked, American-style rather than the wet-smoked, Scotch or Irish style.  Gravlax would not work.

Smoked Salmon Kedgeree Ingredients:


Sautéed Chard with Red Onion

Total time: 15 minutes
   Chard and Red Onion - with a hint of bacon.  Greens at their best!

Sautéed Chard with Red Onion Ingredients: 


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small saucepans with lids, 3 large skillets,
barbecue grill if smoking salmon with pan or basket
Turn on/light barbecue grill if using
Soak wood chips if using
Start to cook eggs
Peel squash, clean, cut
Wrap what you don't use and refrigerate
Slice, cut squash for starter
Sauté squash, walnuts
Prepare chard, cut
Mind the eggs
Put dill, salt on salmon if smoking
Cut cheese
Sauté bacon
Snip parsley, sage
Turn squash, nuts
Slice both onions
Sauté onion for kedgeree
Turn bacon

Cool eggs when done, peel
Start to smoke salmon
Add sage to squash
Remove bacon and fat if needed
Sauté onions, chard stems, turn heat to low
Turn heat off under onions for kedgeree
Start to cook rice
When squash is browned nicely, remove to 2 plates
Add cheese, serve
Turn rice off when done
Turn heat up under onions for chard
Add chard leaves, stir
Turn heat on under onions for kedgeree
Remove salmon, scrape off dill and salt
If using purchased, smoked salmon, cut into large
pieces and add to the skillet to heat slightly
Add rice, yogurt, lemon and parsley to skillet, stir
Cut eggs, salmon
Add to rice, mix gently, arrange on platter
Crumble bacon, stir into chard

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