Menu Plan for Winter II: Week 9, Friday


Weekly Menu

Shopping List

Daily Recipes:


Sautéed Endive with Avocado
Scallops Provençal
Quinoa with Browned Shallots
Brussels Sprouts with Lemon Butter

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

        Endive is bitter, but it's a pleasant bitterness, and works well with a bit of vinaigrette and avocado. You can use all scallops or all shrimp in the Provençal.

Sautéed Endive with Avocado

Total time: 25 minutes
   This is a simple first course winter salad.  The creamy avocado offsets the natural bitterness of the endive.

Sautéed Endive with Avocado Ingredients:


Scallops Provençal

Total time: 40 minutes
     Tender scallops, quickly sautéed and finished with a tomato, white wine and tarragon sauce.  You can use either the small (bay) scallops or the larger (sea) scallops in this dish. Remember to cook them quickly to retain their tenderness.  Large scallops can be cut in half.  Baking and serving from individual casseroles makes a lovely presentation.

Scallops Provençal Ingredients:


Quinoa with Browned Shallots

Total time: 25 minutes
   This near-perfect food of the Incas has slowly been gaining recognition in the culinary world. It cooks quickly and has a nutty flavor that goes with everything. The browned shallots add a dark, mahogany color to the quinoa and a bit of sweetness.

Quinoa with Browned Shallots Ingredients:


Brussels Sprouts with Lemon Butter

Total time: 15 minutes
    Lemon add a fresh taste to vegetables and goes well with thyme. The sprouts are cooked quickly to prevent the strong, bitter taste common to overcooked cruciferous vegetables.

Brussels Sprouts with Lemon Butter Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, one with lid, (1 used 2 X) small
saucepan with lid, 2 small or 1 larger baking dish,
small bowl and whisk

Turn oven on 400F (200C)
Thaw scallops ift needed
Clean shrimp if needed
Clean, chop all shallots, divide
Mince garlic
Clean, slice mushrooms
Clean, cut Brussels sprouts
Open, drain, chop tomatoes, reserve juice for later
Prepare baking dish/dishes for scallops
Sauté scallops, remove, put in dish
Sauté shrimp, remove, put in dish
Sauté garlic, shallots, mushrooms
Trim, cut endive

Sauté endive
Sauté shallots for quinoa
Add tomatoes, paste, herbs, to shallot/mushrooms
Turn endive
Make vinaigrette
Add water, soy to endive, cover, simmer
Add stock, quinoa to shallots, cover, simmer
Cut, slice avocado
Add vinegar to tomato sauce
Spoon sauce over scallops
Uncover endive, spoon liquid over, cook
Arrange endive, vinaigrette, avocado on plates
Bake scallops
Braise sprouts (in endive skillet)
Serve endive, relax, enjoy (check quinoa)
Done?  Fluff quinoa
Finish sprouts
Remove scallops

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