Menu Plan for Spring II: Week 4, Day 2


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Veal Paprika
Orzo with Browned Butter
Carrots with Mustard

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

         The veal scallops are cooked quickly and removed while you make the sauce.  Add back at the end, just to warm through.

Veal Paprika

Total time: 30 minutes
      The tender veal scallops cook quickly and are finished with a sauce  of mushrooms, paprika and yogurt.  Chicken breasts, pounded thin, or turkey scallops can substitute for the veal.  Both would need a bit more cooking.

Veal Paprika Ingredients:


Orzo with Browned Butter

Total time: 25 minutes
   The orzo is made like traditional pasta, cooked in a large volume of boiling water, drained and finished with a sauce - in this case, simple Browned Butter.

Orzo with Browned Butter Ingredients:


Carrots with Mustard Glaze

Total time: 25 minutes
     I got the idea for this in a Williams Sonoma cookbook.  Honey could be used instead of the Brown sugar. The color is a bit odd but the flavor is wonderful!

Carrots with Mustard Glaze Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
pot and colander for orzo, large skillet, lid, medium
nonstick skillet, small saucepan, medium bowl,
whisk, small bowl
Put water on high heat for orzo
Trim, slice mushrooms
Slice onion
Mince garlic
Peel, slice carrots, cook
Brown veal, remove to platter
Sauté onion, garlic, mushrooms, paprika
Cook orzo

Dissolve cornstarch in water
Stir stock, sugar, thyme mustard in small bowl
Add wine, Worcestershire to mushrooms, stir
Drain carrots
Heat stock, sugar, thyme mustard
Add carrots, stir
Add veal, juices, to skillet, cover, simmer
Drain orzo, toss with oil
Brown butter for orzo
Remove veal
Thicken mushroom sauce, add yogurt, heat
Add orzo to butter, finish
Finish carrots
Serve all

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