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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Spring II: Week 9, Saturday

White Bean and Radish Salad
Glazed Lamb Chops
Braised New Potato with Rosemary and Olives
Simple Fresh Spinach Gratin

Cooking time:  45 minutes for menu        Cooking schedule: see below for instructions

        We'll use more radishes in the salad on Sunday.  If there is leftover Bean Salad, nibble on it while you make dinner Sunday night.

White Bean (Cannellini) and Radish Salad

Total time: 20 minutes
    Radishes are so plentiful in the spring, and/or it's easy to grow your own.  The beans and vinaigrette tone down the heat, letting their flavor shine.

White Bean and Radish Salad Ingredients:

 Instructions:

Grilled Glazed Lamb Chops

Total time: 30 minutes
   We don't normally marinate lamb chops, but this added a light flavor and a slightly caramelized crust to the finished chop.  If you are not ready for the barbecue grill, they can be broiled (grilled in the oven) or pan-fried.

Grilled Glazed Lamb Chops Ingredients:

 Instructions:

Braised New Potatoes with Rosemary and Olives

Total time: 40 minutes
     If you can't get new potatoes, or the they are large, cut them in half or quarters.  The wine, olives and rosemary lend a Mediterranean flavor.  Finish with a bit of sea salt, if you like.

Braised New Potatoes with Rosemary and Olives Ingredients:

 Instructions:

Simple Fresh Spinach Gratin 

Total time: 45 minutes
   Fresh spinach cooks quickly, with a bit of stock to keep it moist.  It's topped with a seasoned mix of bread crumbs and shredded cheese for a quick, healthy side dish.

Fresh Spinach Gratin Ingredients:

 Instructions:

Note:  I could barely get all the spinach in my dish; I had to press it down. Heating the stock helped wilt it so that it wasn't higher than the sides of the baking dish.  As it bakes, it collapses, and the gratin topping comes together.

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small saucepan, lid, 2 small bowls,
whisk, dish for marinating, medium saucepan, lid,
baking dish, foil, barbecue grill or large skillet

Turn oven on, 375F (190C)
Cook egg
Pick through spinach, remove tough stems
Roughly chop spinach
Oil dish, add spinach
Heat stock (micro)
Pour stock over spinach
Mix crumbs, thyme, cheese
Sprinkle over spinach
Cover with foil, bake
Mind the egg
Wash potatoes, cut if needed
Put potatoes, olives, rosemary, wine in pan
Cover, boil, reduce heat, simmer

Make marinade for lamb
Pour over lamb chops, set aside
Light/turn on barbecue grill
Open, drain, rinse beans, put in bowl
Slice radishes, add to beans
Snip herbs, add 1/2 chives to beans
Mince garlic, add to beans
Make vinaigrette
Add vinaigrette to beans, stir to combine
Peel, chop egg, add to beans, stir
Uncover potatoes, cook
Arrange bean salad on lettuce, serve
Relax, enjoy starter
Done?
Start to cook lamb chops
Check potatoes
Check spinach, uncover
Turn chops
Finish everything
Serve

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