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Menu Plan for Spring II: Week 6, Friday

Egg Linguini with Avocado Sauce
Baked Salmon with Sesame-Soy Glaze
Basmati Rice with Mushrooms
Mangetout (Snow Peas) with Sesame Seeds

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

     We're having Egg 'Linguini' for a first course, with a creamy avocado sauce, for spring.  Pasta without the flour! As long as we're toasting sesame seeds for the salmon, might as well toss some on the snow peas. The snow peas are prepped, then cooked just before serving.

Egg Linguini with Avocado Sauce

Total time: 30 minutes
    A spring  update on the 'Egg Noodles with Prosciutto', these noodles are dressed with a light, warm avocado sauce.  Garnish with a few cherry tomatoes to add color.

Egg Linguini with Avocado Sauce Ingredients:

 Instructions:

Soy Glazed Baked Salmon

Total time: 25 minutes
  This is a simple glaze that thickens and clears as it bakes. The slightly hot, slightly salty flavor pairs well with sweet salmon.

Soy Glazed Baked Salmon Ingredients:

 Instructions:

Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss.

Basmati Rice with Mushrooms

Total time: 20 minutes
   Sautéed onions and mushrooms perk up fragrant Basmati rice for a lovely side dish.  Make with vegetable stock or water for a vegetarian version.

Basmati Rice with Mushrooms Ingredients:

 Instructions:

Sautéed Snow Peas (mangetout, pea pods) with Sesame Seeds

Total time: 10 minutes
   Another of those fleeting spring vegetables.  They cook quickly and are more versatile than 'just for stir-fries'.  If they are small, leave them whole.  If they are large (2", 5cm) cut in half or thirds, at an angle.

Sautéed Snow Peas with Sesame Seeds Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans / lids, medium skillet, small
bowl, medium bowl, whisk, small skillet or omelet
pan, blender
, baking sheet
Chop onions, mushrooms
Mince garlic
Trim, slice snow peas
Whisk together glaze for salmon
Toast sesame seeds, divide
Turn oven on 400F (200C)
Whisk eggs, flour, milk
Cut avocado, remove pit
Scoop into blender, add stock, lemon, purée
Pour into saucepan, cover, gently warm
Whisk eggs again to recombine
Make first 'omelet'
Sauté rice
Turn omelet

Add stock, herbs to rice, cover, cook
Remove 1st omelet, start 2nd
Spoon half the glaze over salmon, bake
Turn 2nd omelet
Remove 2nd omelet, start 3rd
Mind the avocado sauce
Turn 3rd omelet
Remove 3rd omelet, allow all to cool slightly
Sauté onion (in omelet pan)
Cut omelets into noodles, arrange on plates
Add mushrooms to onions, turn heat to low
Turn heat under rice to low or off
Spoon sauce over linguini, garnish, serve
Done? Check rice, if done add to mushrooms
Spoon remaining glaze over salmon
Sauté snow peas
Spoon mushroom rice into serving bowl
Remove salmon, sprinkle with sesame seeds
Finish snow peas
Serve