Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring II: Week 5, Friday

Artichokes with Dill Dip
Shrimp Persillade over Pasta
Roasted Asparagus Balsamic

Cooking time: 60 minutes for menu      Cooking schedule: see below for instructions

     This dinner is a garlic lover's delight with the persillade for the shrimp and pasta.  Share with someone you love. And two of our favorite spring 'A' vegetables: artichokes and asparagus.

Artichokes with Dill Dip

Total time: 55 minutes
           The artichokes take about 40 minutes to steam. This can be done anytime and the artichokes can be served warm or cold.  Have a bowl for the discarded leaves and have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the artichoke bottom.

Artichoke with Dill Dip Ingredients:

 Instructions:

Shrimp (Prawns) Persillade over Pasta

Total time: 25 minutes
      Even people who do not like escargot can't resist dipping a bit of fresh baguette into the garlic parsley butter, or persillade, that's left in the little cups. Expanding on that wonderful taste we added shrimp, a few shallots and some Parmesan and served it over pasta.

Shrimp  Persillade over Pasta Ingredients:

 Instructions:

Roasted Asparagus with Balsamic and Soy Sauce

Total time: 15 minutes
    The soy sauce and Balsamic vinegar coat the asparagus, giving it a slightly sweet, slightly salty flavor.  You can do these on the grill, in a grill pan or roast them, tips toward the door, in the oven.

Roasted Asparagus with Balsamic and Soy Sauce  Ingredients:

 Instructions:

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large pot with steamer basket, pot and colander
for pasta, baking sheet, large skillet
Put water on high heat for pasta
Trim artichokes and start to steam
Make Dill Dip
Clean shrimp if needed
Turn oven on, 350F (175C) (lower temp)
Trim asparagus
Mix oil, soy, vinegar
Coat asparagus, set aside
Grate Parmesan
Cook pasta
Mince garlic, chop shallots
Snip parsley if fresh

Sauté bacon
      Pause while everything cooks
Remove bacon, pour off fat
Reduce heat, add butter, oil, garlic, shallots, sauté
Drain pasta, add oil to keep from sticking
Set pasta aside
Turn heat off under shallots
Roast asparagus
Remove artichokes, serve with Dill Dip
Done?
Turn heat up under shallots
Add parsley, shrimp, sauté
Remove asparagus
Add white wine to shrimp, simmer
Crumble bacon, add to shrimp
Add pasta to skillet, stir to heat through
Serve all