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

Main Course Menu Plan: Week 9  Winter II

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Day 1: Scallops Provençal

Total time: 40 minutes
     Tender scallops, quickly sautéed and finished with a tomato, white wine and tarragon sauce.  You can use either the small (bay) scallops or the larger (sea) scallops in this dish. Remember to cook them quickly to retain their tenderness.  Large scallops can be cut in half.  Baking and serving from individual casseroles makes a lovely presentation.

Scallops Provençal Ingredients:

 Instructions:

Day 2: Pork and Celeriac Stew

Total time: 1 hour 40 minutes
   The spices used in this are from a recipe for Wild Boar Stew, but work very well with domestic pork. The juniper berries give it a wintry, woodsy flavor.  If you have the time, marinate the pork in the red wine for a few hours before cooking. This makes enough for 2 meals.

boar stew Ingredients:

 Instructions:

Day 3: Chicken Tarragon Risotto

Total time: 30 minutes
  Tarragon is a classic pairing with chicken.  A bit of carrot, leek and celery / celeriac make this a complete dinner, with just a hint  of spring-time flavors.

Chicken Tarragon Risotto Ingredients:

condimenti Instructions:

Day 4: Pasta Puttanesca with Tuna

Total time: 25 minutes
     A simple pasta with Mediterranean flavors.  Tuna is not a traditional ingredient, but it makes a more substantial main course for our way of eating.  In Italy, this would be served without tuna, as a pasta course.

Pasta Puttanesca with Tuna Ingredients:

 Instructions:

Day 5:  Creamy Chicken with Carrots

Total time: 25 minutes
    Another skillet dinner: cook the chicken and carrots together and serve over rice. And, it's yogurt, not cream, for a healthier finish.

Creamy Chicken with Carrots Ingredients:

 Instructions:

Day 6: Farmhouse Pasta

Total time: 30 minutes
    The sauce cooks in the time it takes to boil the water, so it's quicker if you use fresh pasta.  The recipe is based on one I found ages ago in 'The Book of Sauces'.   The original recipe said to thaw the spinach and squeeze dry... then add water.  That didn't seem very logical to me so I put the spinach in frozen.  The sauce is meant to be very thick - add more water as desired.

Farmhouse Pasta Ingredients:

 Instructions:

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