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

Menu Plan for Spring II: Week 13, Saturday

Tomato Vermicelli Soup
Grilled Lamb Chops with Dijon-Basil Butter
Patatas Bravas
Lentils Provençal

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

        Substitute pork chops or a steak for the lamb if you prefer. This uses the rest of the Pimento Sauce.

Chilled Tomato Vermicelli Soup

Total time: 10 minutes
     This is an easy summer soup using pantry items.  If made a bit ahead it can be welled chilled but if you can't, just chill the tomato juice ahead of time; even with warm vermicelli, the soup will be cool.  Garnish with some fresh basil.

Chilled Tomato Vermicelli Soup Ingredients:

 Instructions:

Note: If a lot of stock evaporates, you can add a bit of ice to help cool the soup and 'reconstitute' the beef stock.

Lamb Chops with Dijon-Basil Butter 

Total time: 20 minutes
    A bit of mustard-basil butter finishes off the lamb, melting over the top as you serve.

Lamb Chops with Dijon-Basil Butter Ingredients:

 Instructions:

Faux Patatas Bravas 

Total time: 35 minutes
   These are not as hot as the 'real' ones in Spain.  If you would like more heat add red pepper flakes or a few drops of bottled hot sauce.  The translation is 'Fierce Potatoes' (not 'brave'). The Pimiento Sauce is enough for 2 dishes.

Patatas Bravas Ingredients:

 Instructions:

Lentils Provençal

Total time: 45 minutes
     I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence. 

Lentils Provençal Ingredients:

 Instructions:

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, medium bowl, whisk, 2 small
saucepans, medium skillet, barbecue grill, grill pan,

Chill tomato juice if not done
Light/turn on barbecue grill
Start to cook lentils
Cut potatoes
Whisk oil, herbs, vinegar
Add potatoes, stir
Start to cook potatoes
Sprinkle chops with garlic, oil, set aside
Snip all herbs
Make Basil Butter
Cook vermicelli for soup
Get pimiento sauce from fridge, reheat

Mind the potatoes
Chops shallots, garlic for lentils
Finish soup, chill
Chop olives
Sauté shallots, garlic
Ladle soup into bowls, garnish
Turn heat off under shallots
Move potatoes off of direct heat
Turn lentils off
Serve soup
Done?
Start to cook chops
Turn heat on under shallots
Remove potatoes, add sauce, finish
Turn chops
Finish lentils
Serve

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