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Menu Plan for Spring I: Week 8, Thursday

Salisbury Burgers
Pasta with Cannellini Sauce

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

          The vegetables are in the pasta sauce - easy dinner.

Salisbury Burgers

Total time: 30 minutes 
    Similar to the oft-dreaded 'Salisbury Steak', only much, much better. Finished with a red wine and mushroom sauce.

 Ingredients:

• 12oz ground beef (360gr mince)
• 1 medium onion
• 2 ribs celery
• 4oz (120gr) mushrooms
• 2 tbs dry bread crumbs
• 1 tsp paprika, divided
• 1/2 tsp oregano
• 1/2 cup (4oz, 120ml) beef stock
• 1/2 cup (4oz, 120ml) red wine
• 2 tbs tomato paste
• 2 tsp olive oil

 Instructions:

• Chop onion, celery. 
• Finely chop 2 tbs each of the onion and celery. 
• Trim mushrooms and thickly slice.
• Finely chop enough of the sliced mushrooms to equal 4 tbs.  
• Put the finely chopped 4 tbs mushrooms, 2 tbs onion, 2 tbs celery, bread crumbs, 1/2 tsp paprika, marjoram and beef in a large bowl and mix well. 
• Form into 2 patties.
• Heat oil in a large nonstick skillet over medium heat.
• Add the burgers and sauté, 5 - 7 minutes per side, turning carefully. 
• Remove, cover to keep warm.
• Add remaining mushrooms, onions, celery, paprika to skillet and sauté about 5 minutes or until tender. 
• Add beef stock, red wine, tomato paste and stir well.
• Return patties to pan, reduce heat and simmer 5 minutes to blend flavors and heat patties. 
• Serve.

Pasta with Cannellini Sauce

Total time: 25 minutes  
    White beans make a wonderful creamy sauce, without the cream and lots of cheese. I also use this with filled pasta (ravioli) in which case, I leave out the cheese in the sauce. 

 Ingredients:

• 1 cup (3.3oz, 95gr) pasta, penne, rigatoni
• 1 cup (8oz, 240gr) white beans (cannellini)
• 1 shallot
• 1 clove garlic
• 1 tbs olive oil
• 1/4 cup (2oz, 60ml) white wine
• 1/2 cup (4oz, 120ml) chicken stock
• 1/2 cup (2oz, 60gr) shredded cheese     I used Cheddar
• 1/2 tsp thyme

 Instructions:

• Cook pasta according to package directions.
• Chop shallot, mince garlic. 
• Heat oil in a medium saucepan. 
• Add shallot, garlic and sauté until tender. 
• Add beans, wine and chicken stock. 
• Bring to a boil and simmer 5 minutes. 
• Remove and purée in blender or with immersion blender. 
• Return to heat, stir in thyme and bring to a simmer.
• When pasta is ready put into bowl. 
• Remove sauce from heat.  Stir in half of the cheese and pour over pasta. 
• Sprinkle with remaining cheese and serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large skillet with lid, pot and colander for pasta, medium saucepan, pasta bowl, blender Heat water for pasta Chop onion, finely chop 2 tbs Chop celery, finely chop 2 tbs Slice mushrooms, finely chop 4 tbs Make burgers Cook pasta Sauté burgers Chop shallot, mince garlic

Sauté shallot, garlic Turn burgers Shred cheese if needed Add wine, beans, stock to shallots, simmer Remove burgers Sauté onion, celery, mushroom, paprika Purée sauce, return to saucepan, add thyme, heat Add stock, wine, tomato paste to skillet, stir Return burgers to skillet, reduce heat, simmer Drain pasta, put in bowl Add 1/2 cheese to sauce, stir, pour over pasta Sprinkle with remaining cheese Serve all

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By Katie Zeller

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