Main Course Menu Plan: Week 13  Spring I

Day 1: 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.

Barbecued Shrimp Ingredients:


Day 2: Veal Chops with Herbs, Lemon and Garlic

Total time: 35 minutes 
   We get 'country' veal, which is grass fed, and butchered at an older age.  It's the color of lamb or pork and very tender.  We prefer it medium rare, and lightly flavored. We can't get nice, center cut chops, though... Substitute pork chops if you prefer.

Veal Chops with Herbs, Lemon and Garlic Ingredients:


Day 3: Chicken Breast with Lemon and Honey 

Total time: 30 minutes
    Chicken breasts are a favorite on the grill but be careful not to overcook or they tend to dry out.  We prefer to slice them thinly, at an angle, to serve, rather than leaving the breast whole, but that, of course is optional!

Chicken Breast with Lemon and Honey Ingredients:


Day 4: Grilled Pork Chops with Sweet Mustard

Total time: 25 minutes
  Lots of hot mustard is tempered by the sweetness of the marmalade.  

Grilled Pork Chops with Sweet Mustard Ingredients:


Day 5:  Chicken, Asparagus and Avocado Salad

Total time: 20 minutes 
     Quickly blanched asparagus, stir-fried chicken and sliced avocado go together quickly for this simple, spring salad.  Some crusty country bread is the perfect accompaniment.

Chicken, Asparagus and Avocado Salad Ingredients:


Day 6: Warm Pasta Salad with Sausage and Peppers

Total time: 25 minutes 
   This is a bit of a cross between a hot 'winter' pasta dish and a cold 'summer' salad. Lightly dressed with Balsamic vinegar, it has the taste of a salad with very little oil.

Warm Pasta with Sausage and Peppers Ingredients:


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