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Menu Plan for Spring II: Week 4, Monday

Lemon Spinach and Chicken Salad
Oven Fries

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

      We're still just nibbling at salad season, but the spinach is starting to get plentiful.  Fresh lemon makes a light dressing for both the chicken and the salad, which uses my favorite spring treat: green garlic!

Lemon Spinach and Chicken Salad

Total time: 25 minutes
    The brown sugar and paprika make an interesting, light crust on the chicken.  I cut the breasts in half, the short way.  They cook a bit faster and it makes a nicer presentation with the salad.

 Ingredients:

 Instructions:

Oven Fries

Total time: 35 minutes
   Cut in wedges and baked in the oven, these are quick, easy, and much lower in fat than traditional Fries.

Oven Fries Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, lid, plate, small skillet, medium bowl,
baking sheet, large bowl, colander / salad spinner

Turn oven on, 400F (200C)
Wash, cut potatoes
Toss with oil, paprika, herbs
Bake potatoes
Mix sugar, flour, paprika on plate
Heat oil in skillet
Roll chicken in flour, add to pan, brown
Slice green garlic  (or onion and garlic)
Turn chicken
Juice lemon

Add lemon, white wine to chicken
Cover, reduce heat, simmer
Tend to the spinach, put it large bowl
Sauté the green garlic (or onion and garlic)
Add lemon to green garlic
Turn potatoes
      Pause while everything finishes
Remove chicken to platter, keep warm
Add cooking liquid to green garlic
Turn heat up to reduce remaining cooking liquid
Pour hot green garlic, oil, lemon over spinach
Toss well to coat and wilt slightly
Put spinach next to chicken
Pour reduced juices over chicken
Remove potatoes, Serve