Menu Plan for Spring II: Week 4, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Scrambled Eggs with Green Garlic
Veal Paprika
Orzo with Browned Butter
Carrots with Mustard

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

        Fluffy scrambled eggs are the perfect way to enjoy the flavor of green garlic.  There is just a bit of avocado for garnish, the rest  is used in the risotto on Sunday.  The veal scallops are cooked quickly and removed while you make the sauce.  Add back at the end, just to warm through.

Green Garlic Scrambled Eggs with Sliced Avocado

Total time: 10 minutes
    Green garlic looks like a green onion or very small leek and has a wonderful, mild garlic flavor.  Use it all, including the green tops. The eggs should be removed slightly underdone: the residual heat will finish cooking the eggs before you get your fork into them and they will stay more tender and creamy.

Green Garlic Scrambled Eggs Ingredients:


Note: To store a cut avocado wrap it in cling film, making certain that the cut surface touches the film, put it cut-side down on a plate and refrigerate.

Veal Paprika

Total time: 30 minutes
      The tender veal scallops cook quickly and are finished with a sauce  of mushrooms, paprika and yogurt.  Chicken breasts, pounded thin, or turkey scallops can substitute for the veal.  Both would need a bit more cooking.

Veal Paprika Ingredients:


Orzo with Browned Butter

Total time: 25 minutes
   The orzo is made like traditional pasta, cooked in a large volume of boiling water, drained and finished with a sauce - in this case, simple Browned Butter.

Orzo with Browned Butter Ingredients:


Carrots with Mustard Glaze

Total time: 25 minutes
     I got the idea for this in a Williams Sonoma cookbook.  Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!

Carrots with Mustard Glaze Ingredients:


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
pot and colander for orzo, large skillet, lid, medium
nonstick skillet, small saucepan, medium bowl,
whisk, small bowl
Trim, slice mushrooms
Slice onion, mince garlic
Slice green garlic, carrots
Put water on high heat for orzo
Brown veal, remove to platter
Sauté onion, garlic, mushrooms, paprika
Start to cook carrots
Whisk eggs, yogurt, add cold butter
Dissolve cornstarch in water
Stir stock, sugar, thyme mustard in small bowl
Add wine, Worcestershire to mushrooms, stir
Remove onion/mushrooms from heat

Turn carrots off
Sauté green garlic
Slice 1/2 avocado, arrange on 2 plates
Wrap, refrigerate other half avocado
Add eggs to green garlic, gently cook
Start to cook orzo
Remove eggs, serve
Done? Drain orzo, toss with oil
Heat mushroom/onions
Add veal, juices, cover, simmer
Drain carrots
Heat stock, sugar, thyme mustard
Add carrots, stir
Brown butter for orzo
Remove veal
Thicken mushroom sauce, add yogurt, heat
Add orzo to butter, finish
Finish carrots, serve

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