Menu Plan for Fall II: Week 13, Saturday


Weekly Menu

Shopping List

Daily Recipes:


 Tuna and Feta Tart
Pizza Steaks
Polenta with Cheese and Herbs
Roasted Cauliflower

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

       For the Pizza Steaks, you can use a more expensive, tender cut, and serve medium or medium rare, or use a cheaper cut and braise with the sauce. The Tuna Tarts should take care of the rest of the Feta from last week; and we'll use the rest of the puff pastry in apple tarts on Sunday. 

Tuna Feta Pastries

Total time: 20 minutes
   The feta I used for these is Greek: little cubes that come in a glass jar covered in olive oil.  They will not melt like other cheese, but stay whole and get lightly browned.  I garnished the tarts with sliced avocado, but that is optional. This is an easy, assembly only dish - baked for 12 minutes.

Tuna Feta Pastries Ingredients:


Pizza Steaks

Total time: 25 minutes
      A thick sauce of tomatoes and oregano lend the 'pizza' taste to these steaks.  You can simmer the steaks in the sauce for more flavor, if you like, be we prefer our steaks more on the medium rare side so we just spooned the sauce on top. 

Pizza Steaks Ingredients:


Note:  If using a tougher cut, brown first, then add to sauce and simmer 15 - 45 minutes.

Herbed Polenta with Ricotta

Total time: 15 minutes
    Check the package directions for quantity proportion - you may have to add more (or less) liquid to get a soft consistency.  It can be adjusted at the end, before serving.   This should be quite thin, more like grits than mashed potatoes.

Herbed Polenta with Ricotta Ingredients:


Roasted Cauliflower

Total time: 35 minutes 
    Roasting vegetables browns them lightly, adding a crunchy sweetness from the natural sugars, and leaves all the vitamins and minerals safely intact.

Roasted Cauliflower Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, 1 lid, baking sheet, baking dish with lid or foil, small saucepan with lid

Turn oven on 400F (200C), arrange 2 shelves
Thaw puff pastry if needed
Chop onion, mince all garlic
Clean, cut cauliflower
Mix garlic, cauliflower, lemon, oil, salt, pepper
Put cauliflower in baking dish, cover, set aside
Grate Parmesan for cauliflower, set aside
Cut puff pastry, lay on baking sheet, score
Open, drain tuna, break up
Chop olives
Spread ricotta on pastry
Assemble puff pastry
Bake pastries, cauliflower
Heat stock, herbs, for polenta

Sauté onion, paprika for steak
Add garlic, sauté
Open, drain, chop tomatoes
Add tomatoes to skillet for pizza sauce, simmer
Add polenta to stock, cook, stirring
Stir cheeses into polenta, add stock as needed
Cover polenta, keep warm
Reduce heat under pizza sauce, cover
Remove pastries
Turn oven down, uncover, stir cauliflower
Serve pastries
Heat skillet for steaks
Sauté steaks
Remove cauliflower, add Parmesan
Turn steaks
Stir polenta
Remove steaks, pour sauce over (or next to)
Serve all

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