Menu Plan for Fall I: Week 3, Friday


Weekly Menu

Shopping List

Daily Recipes:


Spinach Strudel with Carrot Tomato Sauce
Pesto Shrimp and Pasta
Roasted Butternut Squash

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

       We may be well into fall but I thought one more taste of summer would be nice.  If you still have lots of basil you can make the pesto; if not, just get a small jar or container.  The phyllo is really very easy to work with, if you remember to keep it covered.  It dries  out quickly.  Refrigerate the rest as we'll be using it again over the next few weeks.

Spinach Strudel with Carrot Tomato Sauce

Total time: 25 minutes
     This is based on a recipe from Pru Leith's Cookery School book.  We've eaten at her restaurant, Leith's, in London; wonderful food but we were happy to be on an expense account! Filo (phyllo) is in either the dairy or freezer section of the supermarket.  If the filo is frozen remember to thaw earlier. Use a soft brush if possible.  

Spinach Strudel with Carrot Tomato Sauce Ingredients:


Shrimp (Prawns) with Pesto Pasta

Total time: 25 minutes
   Served warm to bring out the flavors, the pesto works amazingly well with the shrimp, and the, more traditional, pasta.  If you have to clean the shrimp add 10 - 15 minutes.  You can use raw or cooked shrimp for this as the flavor is in the sauce rather than a marinade.

Shrimp (Prawns) with Pesto Pasta  Ingredients:


Roasted Butternut Squash Slices with Rosemary

Total time: 35 minutes
     Simple perfection.  Slices of butternut squash, dipped in olive oil, sprinkled with rosemary and a bit of salt and roasted until they start to get crispy and caramelized.

Roasted Butternut Squash Slices with Rosemary Ingredients:


Note:  To clean butternut squash first peel it, using a potato/vegetable peeler.  If it's large (typically) cut it in half between the 'neck' and 'bowl' ends.  Then cut those in half the 'long' way.  Scoop the seeds out of the round end and discard.  I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
*Remember to thaw filo earlier!
Utensils: measuring cups, spoons, knives,
2 baking sheets, large nonstick skillet, pot for pasta,
colander, small bowl, 2 medium bowls, medium
saucepan, blender, pan or micro dish for spinach,
cling film, strainer
Turn on oven, 400F (200C), arrange 2 shelves
Clean shrimp if needed
Put water on high heat for pasta
Heat water in saucepan over high heat for veg
Peel, clean squash, cut what's needed, wrap rest
Mix oil, salt, rosemary
Add squash, stir to coat
Lay squash out on baking sheet, do not bake yet
Chop carrots, celery
Add carrots, celery to boiling water
Thaw or cook spinach
Squeeze spinach
Fluff spinach, mix with cheese, marjoram, nutmeg
Melt butter

Remove phyllo sheets, re-wrap the rest, refrigerate
Brush 1 sheet with melted butter, start from edges
Top with 2nd sheet, brush with butter
Spoon spinach/cheese on narrow end of phyllo
Roll up, put on baking sheet, brush with butter
Start to bake squash
Start to bake strudels
Strain carrots, celery
Put carrots, celery, sauce, basil in blender, purée
Stir yogurt into sauce, set aside
Mix pesto sauce for shrimp, add shrimp, set aside
Start to cook pasta
Remove strudel
Turn squash
Slice strudel, plate, add sauce, serve
Relax, enjoy your starter.... Done?
Drain pasta
Heat skillet for shrimp
Remove squash
Start to cook shrimp
Toss pasta with pesto, arrange on platter
Finish the shrimp, arrange on pasta, Serve

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