Menu Plan for Spring II: Week 3, Friday


Weekly Menu

Shopping List

Daily Recipes:


Carrot and Celery Soup
Pan-Fried Salmon with Capers
Basmati with Green Garlic
Buttered Asparagus

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

       Nothing says spring like the first appearance of green garlic.  I buy as much as I can, as often as I can. It's season is fleeting here, 3 or 4 weeks.  If you are a garlic lover I hope you can find it. Substitutions are given.

Carrot and Celery Soup

Total time: 25 minutes
   This is a simple, healthy, low calorie soup that is packed with flavor, perfect for a light first course. 

Carrot and Celery Soup Ingredients:


Pan-Fried Salmon with Lemon and Capers

Total time: 15 minutes
    Lemon and capers combine to add lots of flavor to this simple preparation.  Quickly seared, they can finish cooking over low heat while you enjoy your starter.

Salmon with Capers Ingredients:


Basmati Rice with Green Garlic

Total time: 20 minutes
       The mild taste of green garlic adds a spring freshness to simple Basmati rice.  Use as much of the green tops as you can.

Basmati Rice with Green Garlic Ingredients:


Sautéed Asparagus in Butter and Pepper

Total time: 15 minutes 
  Asparagus is one of the long awaited signs of spring.  Most often steamed, occasionally roasted or grilled, I have discovered simple frying to be quick, and leave the asparagus a beautiful green color and full of flavor. 

Sautéed Asparagus in Butter and Pepper Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans with lids, medium saucepan,
lid, medium skillet, large skillet with lid, blender
Chop onion, carrot, celery
Bring onion, carrot, celery, stock to boil
Cover soup, reduce heat, simmer
Slice green garlic / green onion, garlic
Trim asparagus
Slice lemon
Sauté green garlic for rice
Heat stock, wine for sauce
Dissolve cornstarch in stock
Add rice to garlic, sauté
Add stock to rice, cover, simmer

Add herbs to stock/wine
Stir cornstarch mixture into stock/wine
Add yogurt, cover, remove from heat
Start to sauté asparagus
Start to fry salmon
Purée soup
Turn salmon
Add lemon, capers, chives, cover, reduce heat
Turn asparagus, turn off heat
Serve soup
Mind the rice, fluff when done
Mind the asparagus, salt, pepper when done
Remove salmon, garnish with lemon, capers
Spoon sauce into pretty bowl

Share this: