Main Course Menu Plan: Week 6  Spring II

Day 1: Soy Glazed Baked Salmon

Total time: 25 minutes
  This is a simple glaze that thickens and clears as it bakes. The slightly hot, slightly salty flavor pairs well with sweet salmon.

Soy Glazed Baked Salmon Ingredients:


Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss.

Day 2: Stuffed Pork Tenderloin on Caramelized Onions

Total time: 45 minutes
     Pork tenderloin lend itself very well to stuffing. Here we stuff it with savory mushrooms and roast it on a bed of onions.    

Stuffed Pork Tenderloin on Caramelized Onions Ingredients:


Day 3: Asparagus Risotto

Total time: 35 minutes
    Usually, when produce is at it's peak, the simplest preparation is the best.   

Asparagus Risotto Ingredients: 


Day 4: Chicken, Spinach and Feta Pasta

Total time: 30 minutes
    A pasta dish with a Greek twist - feta cheese and dry-cured black Greek Olives, plus peppers, garlic and onions.

Chicken, Spinach and Feta Pasta Ingredients:


Note: To pit olives, place them on a flat surface, place the flat of a large knife on top and hit with the base of your hand.  This will crack and flatten the olive.  Pick the pit out.

Day 5:  Chevre Stuffed Burgers

Total time: 25 minutes
    A bit of creamy goat cheese in the center keeps these burgers very moist and adds a lovely flavor.

Chevre Stuffed Burgers Ingredients:


Day 6: Pasta with Sausages and Mustard Sauce

Total time: 30 minutes
     Mustard and yogurt make a wonderful, slightly hot, slightly tart sauce that works well with sausages. Use hot, spicy sausages if you can get them.

Pasta with Sausages and Mustard Sauce Ingredients:


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