Main Course Menu Plan: Week 8  Winter I

Day 1: Red-Cooked Salmon with Peanut Sauce

Total time: 25 minutes
     'Red-cooked' refers to a Chinese technique of poaching or braising in soy-sauce based liquid. Salmon is not a typical fish in Chinese cuisine but it worked very well.

Red-Cooked Salmon with Peanut Sauce Ingredients:


Day 2: Cornish Game Hens with Herb Sauce

Total time: 1 hour 10 minutes
    Small, perfectly roasted hens make an elegant presentation for individual servings (with maybe a snack leftover).   Remember to put bowls for bones on the table - and wet towels for fingers.

Cornish Game Hens with Herb Sauce Ingredients:

Herb Sauce Instructions:

Day 3: Mushroom, Pimento and Chicken Lasagne

Total time: 50 minutes
   A layer of sautéed mushrooms, a layer of crushed tomatoes and one of shredded chicken and sliced red peppers makes this is a colorful lasagne with surprise flavors in each bite.

mushroom layer Ingredients:

chicken layer Instructions:

Day 4: Pork Chops with Mustard and Garlic

Total time: 30 minutes
     The chops are browned first and get fork-tender in no time when gently braised.   I prefer thinner, boneless chops for this skillet dish. They stay tender and moist, and the reduced sauce makes this a lovely main course.

Pork Chops with Mustard and Garlic Ingredients:


Day 5:  Chicken Breasts with Mushrooms and Chevre  

Total time: 30 minutes
    This is a quick pan sauce, thickened with creamy goat cheese.   

Chicken Breasts with Mushrooms and Chevre Ingredients:


Day 6: Potato, Ham and Broccoli Gratin

Total time: 1 hour 10 minutes 
    A bit of cutting and slicing, add flour and cover with milk and cheese.  What could be easier?  An hour later a dinner, piping hot and creamy, pops out of the oven, ready to serve.

Potato, Ham and Broccoli Gratin Ingredients:


You could bake it for 90 minutes at 350F (175C) if you like.

Shopping List

Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: