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Menu Plan for Fall II: Week 1, Monday

Grilled Pork Chops with Sage
Pasta with Wild Mushroom Sauce
Sautéed Chard with Feta and Olives

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

       This time of year I use a lot of mushrooms; and the sage is at it's peak.  I normally get boneless chops.

Grilled Pork Chops with Sage 

Total time: 30 minutes
   The woodsy flavor of sage is a classic pairing with pork.   Use fresh if you can.

Grilled Pork Chops with Sage Ingredients:

 Instructions:

Pasta with Wild Mushroom Sauce

Total time: 25 minutes
   A simple sauce, but using fresh, autumnal wild mushrooms elevates this to something for the most discriminating gourmet.  It's also good with regular button or cremini mushrooms.

Pasta with Wild Mushroom Sauce Ingredients:

 Instructions:

Sautéed Chard with Feta and Olives

Total time: 20 minutes
   Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.  Mine is 'Rainbow Chard', thus all the colors.  We added feta and Greek olives for a Mediterranean flavor.

 Ingredients:

 Instructions:

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, 2 large skillets, dish for
marinating, barbecue grill

Put water on high heat for pasta
Snip sage
Make marinade, let rest
Wash chard
Turn on/light barbecue grill
Spoon marinade over pork, set aside
Chop onion
Sauté paprika for mushroom sauce
Add 1/2 onion, sauté
Clean, chop mushrooms

Mince garlic
Add garlic, mushroom to onion, sauté
Start to cook pasta
Start to cook pork
Sauté 1/2 onion for chard
Slice chard
Add chard stems to onion, sauté
Turn pork
Add stock, tomato to mushrooms, simmer
Add chard leaves to skillet, stir, simmer
Crumble feta, slice olives
Drain pasta, add to mushrooms, stir to combine
Remove pork
Remove chard from heat, stir in feta, olives
Serve