Menu Plan for Spring I: Week 3, Friday


Weekly Menu

Shopping List

Daily Recipes:


Spinach Salad with Warm Chevre
Pasta with Scallops and Shrimp
Cauliflower with Horseradish

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

       I made the pasta with half scallops and half shrimp.  Sea scallops are very expensive here and the smaller ones not available.  Use all of either or any combination of the two. I buy goat cheese in 7oz logs - half for tonight, half tomorrow.

Spinach Salad with Warm Chevre

Total time: 15 minutes 
    The spinach is a slight twist on the traditional bistro salad served all over France, as is the addition of walnuts. The cheese is warmed to melting just before serving.

Spinach Salad with Warm Chevre Ingredients:  


Pasta with Scallops and Shrimp

Total time: 25 minutes
     By sautéing the shrimp and scallops in garlic butter they get a robust flavor offset by the creamy cheese sauce... If you don't normally have milk on hand use part chicken stock and part white wine- different sauce, equally good! I used spinach fettuccini.

Pasta with Scallops and Shrimp Ingredients:


Cauliflower with Horseradish

Total time: 20 minutes
    Horseradish and sharp mustard add a nice zing to cauliflower.

Cauliflower with Horseradish Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking sheet, salad spinner, salad bowl, small bowl,
whisk, large skillet, small saucepan with lid, medium
saucepan with steamer basket and lid, baking dish
Put water on high heat for pasta
Prepare spinach, wash, dry if needed
Make vinaigrette
Slice goat cheese, lay on baking sheet
Clean shrimp if needed, wash the scallops
Cut cauliflower, put in steamer, set aside
Mince garlic
Heat milk, stock
Start to cook pasta
Shred, grate cheeses
Dissolve cornstarch in sherry, thicken sauce, stirring
Add shredded cheese, stirring
Add parsley, cover, keep warm

Turn oven on, 400F (200C)
Heat butter, oil
Add paprika, sauté
Add shrimp, scallops, sauté
Turn shrimp, scallops
Drain pasta, toss with sauce, put in baking dish
Arrange shrimp, scallops on pasta, sprinkle cheese
Bake goat cheese
Add vinaigrette to spinach, toss, divide, plate
Steam cauliflower
Remove cheese, add to salads
Turn oven off, leave door partially open to cool oven
Sprinkle salads with walnuts
Put pasta in oven to keep warm, close oven
Remove cauliflower, drain pan
Add mustard, horseradish, tarragon, heat
Remove pasta
Add cauliflower, stir, heat through, Serve

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