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Menu Plan for Winter I: Week 6, Day 1

Crusted Sole
Orzo Florentine

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

       An easy dinner for the end of the week.  The sole and orzo finish in the oven.

Crusted Sole

Total time: 15 minutes
     Sole is a delicate, flavorful fish.  Here it has a light coating of crumbs.... Not so much as to overwhelm it.

 Ingredients:

• 2 - 4 sole filets about 12oz (360gr) total weight
• 1/3 cup bread crumbs
• 1/2 tsp Herbes de Provence
• olive oil

 Instructions:

• Lightly oil a baking sheet large enough to hold he fish in a single layer.
• Put the crumbs and Herbes on a plate and combine well.
• Dip both sides of fish in the crumbs and lay on the baking sheet.
• Drizzle with a bit more oil.
• Bake, 375F (190C) for 10 - 12 minutes, until fish are golden.
• Remove and serve.

Orzo Florentine

Total time: 40 minutes
   Florentine, or 'cooked in the style of Florence', means that there is spinach in the dish. Here the spinach is combined with cooked pasta and shredded cheese and baked until bubbly.

 Ingredients:

• 8oz (240gr) frozen spinach
• 1/3 cup (3oz, 90gr) orzo
• 2 shallots
• 2 tsp butter
• 2/3 cup plus 2 tbs (6oz, 180ml) chicken stock
• 1/2 tsp marjoram
• 1/2 tsp basil
• 1/4 cup (1oz, 30gr) grated Parmesan
• 1/4 cup (1oz, 30gr) shredded cheese

 Instructions:

• Finely chop shallots.
• In small saucepan over medium heat sauté shallots in butter for 5 minutes.
• Add orzo and sauté 1 minute.
• Add stock and herbs, cover and simmer until done, 15 - 20 minutes.  All stock will be absorbed.
• Thaw spinach and squeeze out excess moisture.
• When orzo is done add the spinach and shredded cheese.  Stir well to combine. 
• Pour into a lightly oiled glass baking dish, just large enough to hold it.
• Sprinkle with Parmesan and bake at 375F (190C) until it starts to brown; about 15 minutes.
• Remove and serve directly from baking dish.

Cooking Schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, dish for thawing spinach, small saucepans with lid, plate, baking sheet, medium bowl, baking dish Turn oven on, 375F (190C), arrange 2 shelves Finely chop shallots, sauté Add orzo to shallots Add stock, herbs to orzo, cover, simmer Thaw spinach Mix crumbs, herbs on plate

Lightly oil baking sheet, baking dish Shred, grate cheeses Squeeze spinach dry Mind the orzo Dip sole in crumbs, lay on sheet Drizzle oil Combine orzo, cheeses, spinach Put in baking dish Bake sole, orzo      12 minute break while it finishes Remove Sole, Orzo, Serve

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Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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