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Menu Plan for Spring I: Week 4, Monday

Turkey Cutlets with Mustard Onion Pan Sauce
Basmati Rice with Green Garlic
Sautéed Asparagus in Butter and Oil

Cooking time: 30 minutes for menu        Cooking schedule: see below for instructions

     You could chicken breasts or turkey tenderloin if you prefer.

Turkey Cutlets with Mustard and Onion Pan Sauce

Total time: 25 minutes
  Turkey Cutlets with whole grain mustard and onions - simple, but full of flavor.

Turkey Cutlets with Mustard and Onion Pan Sauce Ingredients:

 Instructions:

Basmati Rice with Green Garlic

Total time: 20 minutes  
       The mild taste of green garlic adds a spring freshness to simple Basmati rice.  Use as much of the green tops as you can.

Basmati Rice with Green Garlic Ingredients:

 Instructions:

Sautéed Asparagus in Butter and Pepper

Total time: 15 minutes 
  Asparagus is one of the long awaited signs of spring.  Most often steamed, occasionally roasted or grilled, I have discovered simple frying to be quick, and leave the asparagus a beautiful green color and full of flavor. 

Sautéed Asparagus in Butter and Pepper Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 medium skillets, one lid, small saucepan with lid
Slice onion, sauté
Slice green garlic / onion
Mince garlic
Cut turkey if needed
Sauté green garlic / onion, garlic for rice
Move onion to side, sauté turkey
Trim asparagus

Add rice to green garlic / onion, sauté
Add stock to rice, cover, simmer
Turn turkey, add garlic
Add mustard, stock, wine, stir, cover, simmer
Sauté asparagus
    Pause while everything cooks
Mind the asparagus
Uncover turkey, add vinegar, reduce
Fluff rice
Finish asparagus
Serve