Menu Plan for Spring I: Week 13, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Cherry Tomato Pastries
Veal Chops with Herbs, Lemon and Garlic
Roasted Potatoes with Basil Butter
Southwestern Lentils

Cooking time: 45 minutes for menu      Cooking schedule: see below for instructions

      The Tomato Pastries may look 'fancy' but they are very easy to make.  You could use Brie or Camembert rather than the goat cheese, if you prefer, in both this dish and the pasta on Sunday.  The veal chops are just given a light marinade to enhance, not mask their delicate flavor. The Lentils are for 2 meals.

Cherry Tomato and Pesto Pastries pastry

Total time: 25 minutes   
     Other than giving the leek a quick sauté, this is just a matter of assembling and baking. You can use any semi-soft cheese ( Brie or Camembert), but I prefer a slightly aged Chevre (goat).  It normally comes log-shaped (long, round), and wrapped in paper.  It will have a thin rind that is an edible part of the cheese. 

pesto pastry Ingredients:

tomato pastry Instructions:

Veal Chops with Herbs, Lemon and Garlic

Total time: 35 minutes 
   We get 'country' veal, which is grass fed, and butchered at an older age.  It's the color of lamb or pork and very tender.  We prefer it medium rare, and lightly flavored. We can't get nice, center cut chops, though... Substitute pork chops if you prefer.

Veal Chops with Herbs, Lemon and Garlic Ingredients:


Roasted Potatoes with Basil Butter 

Total time: 40 minutes
   Potatoes, lightly coated with oil and roasted on the barbecue grill to a golden brown; finished with some fresh Basil Butter: Perfect summer food!

Roasted Potatoes with Basil Butter Ingredients:


Southwestern Lentils

Total time: 40 minutes  
   I had something similar to this in a restaurant in San Antonio, Texas.  I don't remember the name, and I never got the recipe.  This is as close as I get to a return trip.  Make them as hot as you like.  I use the tiny, green lentils de Puy, but you can use the larger brown ones.  Do not use the red ones, they get too mushy..

Southwestern Lentils Ingredients:


Cooking Schedule: 45 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, baking sheet, 2 small bowls, whisk, dish
for marinating, medium saucepan, lid, small skillet,
medium skillet, old metal pan, barbecue grill, tools,
basting brush

Turn on/light barbecue grill, if using
Turn on oven, 400F (200C)
Take puff pastry out of fridge/freezer (thaw)
Mix oil, paprika for potatoes
Cut potatoes, add to oil, mix
Put potatoes in old metal pan, put on barbecue grill
Start to cook lentils
Snip all herbs, mince all garlic
Whisk together marinade for veal, pour over, veal
Trim, slice leek, sauté
Mix basil, butter, garlic, set aside

Open, drain chilies
Slice tomatoes in half for pastry, quarter for lentils
Slice goat cheese
Cut out pastry, score
Mind the potatoes
Assemble pastries, bake
Chop onion, pepper
Sauté chili powder, add onion, garlic, sauté
Add pepper, sauté
Add tomatoes, reduce heat, simmer
Mind the potatoes, move off direct heat if close
Turn the lentils off
Remove pastries, serve and enjoy
Done? Cook chops
Remove potatoes, add basil butter
Turn chops
Drain lentils, add to peppers, along with chilies
Remove chops, serve all

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