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Menu Plan for Spring I: Week 7, Saturday
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Daily Recipes:
Emerald Soup
Turkey Rolls Stuffed with Pimiento and Feta
Couscous with Browned Red Onions
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
We're making the soup for 2 meals. If you are having a large Easter dinner, simply double the recipe. It serves as our vegetable as well as first course with this dinner.
Emerald Soup
Total time: 35 minutes
I was given the recipe for this soup by the chef of Tidy Dols in London. It's bright green color and fresh taste have been a favorite for years. This makes enough to serve four.
Ingredients:
- 1 onion
- 2 ribs celery
- 2 leeks
- 1 medium potato
- 1 tbs butter
- 10oz (300gr) fresh spinach
- 3 - 4 cups (24 - 32oz, 720 - 960ml) chicken stock
- more stock if needed to get desired consistency
- 2 tbs Greek yogurt, crème fraiche or sour cream for garnish
Instructions:
- Roughly chop onion, celery and thinly slice leeks. (To clean leeks see techniques).
- Melt butter in medium saucepan over medium heat.
- Add onions, celery, leeks and sauté until softened.
- Roughly chop potato (peeling optional) and add to pan along with 3 cups chicken stock.
- Bring to a boil, reduce heat, cover and simmer until potatoes are done, about 15 minutes.
- Pick through spinach, removing any bad leaves and thick stems.
- Add to soup when potatoes are done. You will probably have what seems like a huge amount of spinach but it will all fit - just add handfuls of leaves, stir into soup; when they are wilted, add more.
- When all of the spinach is in the pan and wilted, purée the soup, either in a blender or with an immersion blender. It should be a lovely bright green - thus the name...
- Add more chicken stock if desired.
- Keep warm until ready to serve.
- Serve with a dollop of yogurt in the center (you can draw a knife through to make patterns...)
Turkey Rolls Stuffed with Pimiento and Feta
Total time: 40 minutes
Turkey is a rather bland meat, lending itself very well to be stuffed with bright flavors. If you can't get thin turkey cutlets, you could use veal cutlets or chicken breasts, pounded thin.
Ingredients:
- 2 - 3 turkey cutlets, thin, 10oz (300gr) total weight
- 2 slices prosciutto
- 3oz (90gr), net weight, pimiento, cut into strips substitute roasted red pepper
- 1.5oz (45gr) feta cheese
- handful fresh marjoram leaves substitute 1 tsp dried
- 2 tbs snipped garlic or regular chives substitute 1 tbs dried
- 1 tbs olive oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml) white wine
- 1/3 cup (3oz, 90gr) Greek yogurt
- 2 tsp cornstarch dissolved in 1 tbs water
Instructions:
- Lay turkey cutlets flat, pounding to thin or even out if needed.
- Lay Prosciutto on turkey.
- Lay pimiento strips on Prosciutto, spreading evenly.
- Crumble feta cheese and sprinkle on pimientos.
- Top with herbs.
- Starting from one narrow end, roll up and tie securely with kitchen string.
- Heat oil in medium skillet.
- Add rolls and brown well on all sides.
- Add wine, stock, cover and simmer for 20 minutes.
- Remove rolls and keep warm.
- Increase heat under skillet and add cornstarch mixture, stirring until thickened.
- Stir in yogurt and remove from heat.
- Remove string from rolls, cut each in half (looks nicer), spoon a bit of sauce over and serve.
Couscous with Browned Red Onions
Total time: 25 minutes
A slightly sweet red or Spanish onion is fried until well browned, making it sweeter and a nice balance to the slightly salty olives.
Ingredients:
- 1/2 cup (3oz, 90gr) couscous
- 3/4 cup (6oz, 180ml) chicken broth
- 1 red onion
- 1/3 cup green olives
- 1 tbs white Balsamic vinegar
- 2 tsp olive oil
- 1 tsp butter
Instructions:
- Thickly slice red onion.
- Heat a medium skillet over medium heat.
- Add butter and oil. When butter is melted add onions, laying them as flat as possible.
- Let sauté, undisturbed, for 5 minutes or until starting to brown and soften.
- Stir, reduce heat and continue to sauté until well browned, another 15 - 20 minutes.
- Cut olives in half or thirds.
- Heat chicken broth to a boil.
- Put couscous in a medium bowl.
- When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
- Uncover, add onions, olives and vinegar, fluff gently with a fork to combine and serve.
Cooking Schedule: 40 minutes for menu |
Brown turkey rolls |
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