Menu Plan for Spring II: Week 11, Friday


Weekly Menu

Shopping List

Daily Recipes:


Feta and Greek Olive Mini Frittatas
Grilled Tuna with Lemon and Herbs
Couscous Feta Pilaf
Asparagus with Garlic Chips

Cooking time: 30 minutes for menu      Cooking schedule: see below for instructions

     There is a bit of feta in both the Frittatas and the Couscous; that should finish it off from last week.  Get the best grade of tuna you can for this.  And share the garlic chips with a friend....

Greek Olive and Feta Mini Frittatas

Total time: 25 minutes
    These are delicious warm or cold, right from the fridge.  If you choose not to have them all for a first course, refrigerate them for breakfast tomorrow. I often make a double batch to just to have on hand. They'll keep for several days in the fridge.

Greek Olive and Feta Mini Frittatas Ingredients:


Grilled Tuna with Lemon

Total time: 30 minutes
    If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw).  Regular tuna we normally have medium.  Well done tends to make it rather dry.  This is a simple preparation, finished with a bit of sea salt.

Grilled Tuna with Lemon Ingredients:


Note:  A grill basket, skillet or mat makes working with fish easier.

Couscous Feta Pilaf

Total time: 15 minutes
    The best thing about couscous (besides the taste) is that it requires no cooking - just hot stock. Then add anything that suits your fancy!

Couscous Feta Pilaf Ingredients:


Note:  The easiest way to pit olives is to lay them on a cutting board or counter, put the blade of a large knife flat on top and whack the flat blade with the heel of your palm.  The olive will split, and you can remove the pit.
This is also the easiest way to peel garlic.

Baked Asparagus with Garlic Chips

Total time: 25 minutes
      We eat a lot of garlic. If you don't want the extra garlic just drizzle some melted butter, a sprinkle of thyme and a little lemon juice over the cooked asparagus.

Baked Asparagus with Garlic Chips Ingredients:


Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, whisk, muffin pan, baking
dish (for marinating), small bowl, medium bowl, lid
or foil, baking tray, small skillet, barbecue grill

Turn on/light barbecue grill if using
Turn oven on, 400F (200C)
Snip all herbs
Oil/butter muffin pan if needed
Crumble feta, divide between muffin cups
Pit, cut olives, add to feta
Add herbs to feta
Whisk eggs, divide between cups
Bake frittatas
Trim asparagus, roll in oil on tray, set aside
Make marinade for tuna, pour over tuna

Slice garlic, sauté in oil
Slice tomatoes, olives for couscous
      Pause while frittatas finish
Heat stock for couscous
Put couscous in bowl
Remove frittatas
Roast asparagus
Mind the garlic chips, remove when browned
Keep oil warm
Pour stock over couscous, cover
Serve Mini Frittatas
Done?    Start to cook tuna
Mind the asparagus, remove when done
Finish couscous
Turn tuna
Finish asparagus
Remove tuna, serve

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