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Menu Plan for Spring I: Week 6, Friday

Artichokes with Lemon Sauce
Shrimp in Green Sauce
Orzo with Green Garlic and Mascarpone
Asparagus with Lemon Parsley Vinaigrette

Cooking time:  55 minutes for menu          Cooking schedule: see below for instructions

      Lovely fresh artichokes, steamed and served whole, make a leisurely first course.  The Shrimp in Green sauce is based on a Spanish recipe.  As long as I had the green garlic, Orzo seemed a good choice, made creamy with a bit of Mascarpone.  Asparagus finishes our spring dinner

Artichokes with Lemon Sauce 

Total time: 55 minutes 
           The artichokes take 40 - 50 minutes to steam. This can be done anytime and the artichokes can be served warm or cold. Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom.... and put an an extra bowl on the table for the 'used' leaves.

 Ingredients:

• 2 globe artichokes
• 1 tbs lemon juice
• Lemon Sauce:
• 3 tbs plain yogurt
• 2 tbs fresh lemon juice
• 2 tsp Dijon-style mustard
• 1 tbs good olive oil

 Instructions:

• Cut off bottoms of artichokes and remove any tough lower leaves.  Dip in water to which a tbs of lemon juice has been added (to prevent discoloration). 
• Cut the top 1/3rd of the artichoke off and discard.
• For a nice presentation cut off the tips of the bottom half of the leaves - using a scissors. Don't worry about the choke (fuzzy hairs inside).
• Put in steamer and steam 40 - 50 minutes, depending on size.
• Serve artichokes with a small dipping bowl of dipping sauce. 
• Lemon Sauce
• Whisk together yogurt, lemon juice and mustard.
• Drizzle in oil, whisking.

Shrimp in Green Sauce

Total time: 20 minutes 
    A typical 'green sauce' would be parsley, green onions and garlic.  If you can't get green garlic, use the substitutes.  This is reminiscent of the Italian Scampi, but without the butter....

 Ingredients:

• 12oz (360gr) shrimp (prawns), cleaned
• 2 tbs olive oil
• 1 tbs fresh lemon juice
• 4 tbs chopped, fresh parsley
• 3 green garlic, including green tops  substitute 3 green onions and 2 cloves garlic

 Instructions:

• Trim green garlic, slicing off the root and removing 1 layer.  Thinly slice as much as you can, including the green tops. 
• OR trim the green onion the same way and slice; mince the garlic. 
• Chop the parsley - I cut with a scissors.
• Mix olive oil, lemon, chopped parsley and green garlic (or onion and garlic) in a medium bowl. 
• Add shrimp and combine. 
• Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through.

Orzo with Green Garlic and Mascarpone

Total time: 25 minutes  
   Cooking this small pasta in just enough liquid gives it a creamy texture, almost like risotto.  Stir in the Mascarpone at the end for a luscious finish.

 Ingredients:

• 1/2 cup (4.5oz, 130gr) orzo
• 3/4 cup (6oz, 180ml) chicken stock
• 1/3 cup (3oz, 90ml) white wine
• 2 green garlic, including green tops    substitute 2 green onions
• 2 tsp olive oil
• 1/4 cup (2oz, 60gr) Mascarpone

 Instructions:

• Trim green garlic, slicing off the root and removing 1 layer.  Thinly slice as much as you can, including the green tops.  
• OR trim the green onion the same way and slice. 
• Briefly sauté green garlic  (or onion) in oil in a small saucepan. 
• Add orzo, wine, stock, cover and cook until all liquid is absorbed, 12 - 15 minutes. 
• Stir in Mascarpone.

Asparagus with Lemon Parsley Vinaigrette     

Total time: 15 minutes 
     White or green asparagus is simply finished with a light Lemon Parsley vinaigrette. 

 Ingredients:

• 10oz (300gr) asparagus, green or white
• 1 tbs good olive oil
• 1 tbs fresh lemon juice
• 1 tbs fresh, snipped parsley
• pepper

 Instructions:

• Snap off ends of asparagus. 
• If white use vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it.  
• Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.
• Lower heat and cook just until done, 6 - 8 minutes, a bit longer for white. 
• Vinaigrette
• Whisk together olive oil, lemon juice and parsley. 
• To finish
• When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.

Cooking Schedule: 55 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, large pot with steamer basket and lid, small saucepan with lid, large skillet with lid, baking dish, whisk, small bowl, medium bowl (used 2 X) Turn the oven on, 400F (200C) Put steamer with water on to heat Trim artichokes, steam  Artichokes can be cooked earlier, left / room temp Slice green garlic or green onions, garlic, divide Clean, prepare shrimp if needed Make dipping sauce for artichokes Trim asparagus Chop parsley      Wee break while artichokes steam Mix lemon, oil, parsley, green garlic

Add shrimp, mix well, put into baking dish Make Lemon Parsley Vinaigrette      When artichokes are almost done: Sauté green garlic for orzo Bake shrimp Add orzo, wine, stock, to gr garlic, cover, simmer Remove artichokes Cook asparagus Serve artichokes, relax, enjoy   Half through check asparagus, remove if close   Stir orzo, reduce heat if needed Done? Drain asparagus, put on serving dish Whisk vinaigrette a bit, drizzle over asparagus Stir Mascarpone into orzo Remove shrimp Serve

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