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Links to this week's
Menu Plan and Recipes

   Menu
   Friday
   Saturday
   Sunday
   Monday
   Tuesday
   Wednesday
   Thursday
   Shopping List


 avocado bean salad
Avocado and White Bean
Salad

salmon horseradish
Salmon with Horseradish

potatoes prosciutto
Potatoes with Prosciutto, Olives, Green Garlic

beets
Beets with Butter & Parsley

 

Menu Plan for the week of March 22, 2013: Friday's Recipes

Avocado and White Bean Salad
Baked Salmon with Horseradish
Potatoes with Prosciutto, Olives and Green Garlic
Beets with Butter and Parsley

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

   The rest of the beans will be used on Sunday.  The beets I get are pre-cooked and peeled.  If you can, do the same; it makes life easier.  Canned or frozen beets would also work or substitute carrots, increasing cooking time to 20 minutes.

Avocado and White Bean Salad                 Preparation and cooking time:  25 minutes
      A salad for when it's not salad season - full of heart-healthy fats! 

1/2 cup white beans, cannellini
2 eggs, hard cooked
1 avocado
1 tbs white Balsamic vinegar
1 tbs Dijon-style mustard
3 tbs olive oil, for salads

Boil the eggs
Cube the avocado and scoop it out of the shell. 
Open, drain and rinse beans; reserve all but 1/2 cup for another use.
Peel the eggs and very roughly chop.  Combine avocado, beans and chopped egg in a bowl. 
In another bowl whisk together the vinegar and mustard.  Slowly drizzle in oil and whisk until thickened.  Add to avocado mixture and stir very gently to combine.  Arrange the salad on two plate and serve. 

Baked Salmon with Horseradish                  Preparation and cooking time: 25 minutes
   We use fillets but salmon steaks will work as well; add another 5 - 10 minutes for steaks.  The mild heat of the horseradish and mustard works well with the sweet salmon.

2 salmon fillets,  12oz (350gr) total weight
3 tbs Greek or plain yogurt
2 tsp horseradish or more if you like heat
2 tsp whole grain mustard
2 tsp olive oil

Mix all of the above (except salmon).  Put salmon on a lightly oiled baking sheet.  Divide mixture evenly and spread over salmon.  Bake at 400 F for 15 - 17 minutes, until top is light brown and fish flakes easily.   Serve.

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.

Potatoes with Prosciutto, Olives, Green Garlic                                 Time:  30 minutes
   This is a recipe I came up with for a blog contest in the spring, right at the end of green garlic season.  It has a lot of flavors and should pair well with simple roast or grilled meats and fish.

2 medium potatoes
2oz (60gr) Prosciutto  app. 2 slices
3 green garlic, including green tops, or 3 green onions and 1 clove garlic
1/3 cup Greek olives and green pimiento stuffed olives, combined
handful of fresh thyme sprigs   if available
1 tbs olive oil

Cut potatoes into large chunks and cook in boiling  water until barely tender when pierced with a sharp knife, about 10 minutes.  Drain.
Slice Prosciutto into strips.  Pit black olives if necessary; cut black and green olives in half. Trim green garlic and slice, using as much of the green top as possible or trim and slice green onion and mince garlic. Snip thyme into small pieces if using.
Heat oil in a medium nonstick skillet.  Add potatoes and sauté until starting to brown on one side. Shake / turn potatoes, add Prosciutto and green garlic.  Sauté until potatoes are nicely browned, Prosciutto is crisp and green garlic tender, about 10 minutes.  Add olives and half the thyme, and sauté a few minutes longer.  Serve, garnished with the remaining thyme.

Beets (Beetroot) with Butter and Parsley   Preparation and cooking time: 10 minutes
     A simple preparation: sauté the beats in a bit of butter and finish with parsley, salt and pepper. Be mindful of the beet juices as they stain everything they touch.

10oz (300gr) cooked beets (beetroot)
2 tbs butter
1 tbs dried parsley
salt, pepper

Cut the beets into large, bite-size pieces.  Melt the butter in a small skillet over medium-low heat.  Add the beets and sauté gently until heated through, about 10 minutes. Stir in parsley, and sauté a minute longer. Salt and pepper to taste and serve.

Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
baking sheet, 2 small saucepans with lids, medium
bowl, small bowl (used 2X), whisk, small skillet,
medium skillet

Turn oven on, 400F (200C)
Cook eggs
Cook potatoes
Slice Prosciutto
Pit olives if needed, cut
Trim, slice green garlic or onion / garlic
Place salmon on baking sheet
Mix horseradish topping, spread on salmon
Mind the eggs, potatoes
Cut the beets

Open, drain, rinse beans, refrigerate unused
Make vinaigrette
Bake salmon
Cool eggs, peel, chop
Drain potatoes, sauté
Cut, cube avocado
Make salad
Melt butter, sauté beets
Add Prosciutto, green garlic to potatoes, reduce heat
Serve salad, relax, enjoy
Done?
Mind the potatoes, beets
Add olives to potatoes
Remove salmon
Finish beets; potatoes
Serve