Main Course Menu Plan: Week 2  Spring II

Day 1: Sautéed Scallops with Pesto

Total time: 10 minutes
     These scallops are finished with a light, pesto-sherry sauce. A bit of crisp bacon rounds out the flavors and marries well with the sweet scallops. Scallops release a lot of liquid when cooked, so be careful not to crowd. 

Scallops with Pesto Ingredients:


Day 2: Braised Pork with White Wine, Olives and Sage

Total time: 1 hour 45 minutes
     Braised pork with the flavors of the Mediterranean.

Pork, Sage, Olives  Ingredients:


Day 3: Ham and Caramelized Onion Lasagne

Total time: 60 minutes
      Ham, sweet, caramelized onions and fresh mozzarella fill the layers in this lasagne; a snap to make with no-cook noodles.   

Lasagne with Ham and Caramelized Onions Ingredients:


Day 4: Cuban Beef and Beans

Total time: 35 minutes
     Red beans and rice have gotten to be a popular item, recently. I added a bit of beef for a full dinner. Make it as hot or not as suits you. Use black beans or red kidney beans.

Cuban Beef and Black Beans Ingredients:


Day 5:  Chicken Breasts Balsamic

Total time: 25 minutes
    The little bit of brown sugar tempers the vinegar nicely.  If you don't have Balsamic you can use sherry or red wine vinegar - but increase the sugar to 2 tsp.  I cut the chicken breasts in half for a nicer serving portion.

Balsamic Chicken Breasts Ingredients:


Day 6: Choucroute Garnie

Total time: 30 minutes
    Like many classic peasant dishes, a proper Choucroute Garni will feed a very large family, and normally will have several kinds of pork, ham, sausage, and possibly even duck. This is a scaled down version.

Simple Choucroute Garni Ingredients:


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