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Menu Plan for Spring I: Week 4, Monday
Links:
Daily Recipes:
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.
Ingredients:
- 2 - 4 turkey cutlets, 12oz, (360gr)
- 1 medium onion
- 2 cloves garlic
- 2 tsp olive oil
- 2 tbs whole grain mustard
- 1/3 (3oz, 90ml) white wine
- 1/3 (3oz, 90ml) chicken stock
- 2 tsp white Balsamic vinegar
Instructions:
- Vertically slice onion.
- Mince garlic.
- Cut turkey into manageable pieces if needed.
- Sauté onion in oil in nonstick skillet over medium-high heat.
- When onion starts to brown, move it to the sides of the pan and sauté turkey cutlets until lightly browned.
- Add garlic and sauté briefly.
- Add mustard, chicken stock and wine. Stir to combine.
- Cover, reduce heat and simmer until done, about 10 minutes.
- Uncover, stir in vinegar, and let cook uncovered until sauce is thick. Serve.
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.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 3 green garlic substitute 2 green onions and 1 clove garlic
- 2 tsp butter
- 1 cup (8oz, 240ml) chicken stock
Instructions:
- Trim and slice green garlic / onion and garlic.
- Melt butter in a small saucepan over medium heat.
- Add green garlic / onion and garlic, sauté briefly, 1 - 2 minutes.
- Add rice and sauté, stirring for 1 - 2 minutes.
- Add stock, cover and cook for length of time on package.
- When done fluff with a fork and serve.
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.
Ingredients:
- 8oz (240gr) asparagus
- 1 tbs butter
- 1 tbs olive oil
- pepper
- sea salt
Instructions:
- Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk.
- Put asparagus into a skillet big enough to hold them without cutting, add butter, oil and sauté over medium heat until starting to brown and blister, 8 - 10 minutes.
- Sprinkle with lots of pepper, salt, remove and serve.
Cooking schedule: 30 minutes |
Add rice to green garlic / onion, sauté |
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