Menu Plan for Spring II: Week 11, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Asparagus, Avocado and Cherry Tomato Salad
Grilled Cornish Hens with Lemon Honey Glaze
Skillet Roasted New Potatoes
Green Beans with Butter and Herbs

Cooking time:  60 minutes for menu      Cooking schedule: see below for instructions

        We grilled two hens and had almost half left of each.  Save the rest for the salad on Monday.  The skillet roasted new potatoes happened because of a broken oven... Very easy, very tasty. This will be the last of the new potatoes for the season.

Asparagus, Avocado and Cherry Tomato Salad

Total time: 15 minutes
     This is a wonderfully, flavorful, simple salad.  Allow the asparagus to marinate in the vinaigrette for 10 - 20 minutes before adding the rest of the ingredients and serving.

Asparagus, Avocado and Cherry Tomato Salad Ingredients:


Grilled Cornish Hens with Lemon, Honey, Rosemary Glaze

Total time: 60 minutes
   If you can get them weighing 16oz they are perfect individual servings (with maybe a snack leftover).  If you get larger birds one may be enough.   When done, they should have a lovely, dark gold glaze.

Grilled Cornish Hens with Lemon, Honey and Rosemary Glaze Ingredients


Skillet Roasted New Potatoes

Total time: 30 minutes
      New potatoes are very thin-skinned, immature potatoes.  They have a short shelf life, usually only a few days before they start turning green and need to be added to the compost pile.  You probably can only get them at the farmer's markets - but try, if you can.  They're worth it.  If not, substitute the small 'creamer' potatoes. 

Skillet Roasted New Potatoes Ingredients:


Green Beans with Butter and Herbs

Total time: 20 minutes
   A simple summer dish!  Use any fresh herbs you have, but basil, summer savory and chives are especially good with beans.  Use one or any combination.

Green Beans with Butter and Herbs Ingredients:


Note:  If you prefer your beans to be more on the crisp side:  Bring a medium saucepan half full of water to a boil over medium-high heat.  Add beans and blanch for 4 minutes.  Remove, drain and immediately plunge into cold water until cool.  Drain.  When adding to butter and herbs, stir-fry for 1 minute to warm.

Cooking Schedule: 60 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, whisk, small bowl,
medium skillet with lid, medium saucepan, small
skillet with lid, barbecue grill

Light/turn on barbecue grill
Prepare hens, rub with oil
Start to cook hens
Heat water for asparagus
Trim, cut asparagus
Make vinaigrette for asparagus
Blanch asparagus
Refresh asparagus in cold water
Drain asparagus, pat dry, add to vinaigrette
Wash new potatoes
Top, tail beans, cut
Snip all herbs
Make basting sauce for hens

Baste hens
Sauté new potatoes in oil, medium high heat
Reduce heat under potatoes, cover, cook
Cook beans
Cut avocado, add to asparagus
Cut cherry tomatoes, add to asparagus
Add chives to asparagus
Baste hens
Roll/shake potatoes to turn
Drain beans, put into serving bowl, set aside
Serve Asparagus Salad
Baste hens
Heat butter, herbs for beans
Add beans, heat through
Add butter, salt to potatoes
Remove hens
Don't forget finger bowls...

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