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Menu Plan for Spring I: Week 6, Day 1
Shrimp in Green Sauce
Orzo with Green Garlic and Mascarpone
Asparagus with Lemon Parsley Vinaigrette
Cooking time: 35 minutes for menu Cooking schedule: see below for instructions
The Shrimp in Green sauce is based on a Spanish recipe. As long as I had the green garlic, Orzo seemed a good choice, made creamy with a bit of Mascarpone. Asparagus finishes our spring dinner
Shrimp in Green Sauce
Total time: 20 minutes
A typical 'green sauce' would be parsley, green onions and garlic. If you can't get green garlic, use the substitutes. This is reminiscent of the Italian Scampi, but without the butter....
Ingredients:
- 12oz (360gr) shrimp (prawns), cleaned
- 2 tbs olive oil
- 1 tbs fresh lemon juice
- 4 tbs chopped, fresh parsley
- 3 green garlic, including green tops substitute 3 green onions and 2 cloves garlic
Instructions:
- Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops.
- OR trim the green onion the same way and slice; mince the garlic.
- Chop the parsley - I cut with a scissors.
- Mix olive oil, lemon, chopped parsley and green garlic (or onion and garlic) in a medium bowl.
- Add shrimp and combine.
- Put into a small baking dish and bake, 400F (200C) 15 minutes, until shrimp are just cooked through.
Orzo with Green Garlic and Mascarpone
Total time: 25 minutes
Cooking this small pasta in just enough liquid gives it a creamy texture, almost like risotto. Stir in the Mascarpone at the end for a luscious finish.
Ingredients:
- 1/2 cup (4.5oz, 130gr) orzo
- 3/4 cup (6oz, 180ml) chicken stock
- 1/3 cup (3oz, 90ml) white wine
- 2 green garlic, including green tops substitute 2 green onions
- 2 tsp olive oil
- 1/4 cup (2oz, 60gr) Mascarpone
Instructions:
- Trim green garlic, slicing off the root and removing 1 layer. Thinly slice as much as you can, including the green tops.
- OR trim the green onion the same way and slice.
- Briefly sauté green garlic (or onion) in oil in a small saucepan.
- Add orzo, wine, stock, cover and cook until all liquid is absorbed, 12 - 15 minutes.
- Stir in Mascarpone.
Asparagus with Lemon Parsley Vinaigrette
Total time: 15 minutes
White or green asparagus is simply finished with a light Lemon Parsley vinaigrette.
Ingredients:
10oz (300gr) asparagus, green or white- 1 tbs good olive oil
- 1 tbs fresh lemon juice
- 1 tbs fresh, snipped parsley
- pepper
Instructions:
- Snap off ends of asparagus.
- If white use vegetable peeler and peel the bottom half of stalk, laying it flat on the counter so as not to break it.
- Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil.
- Lower heat and cook just until done, 6 - 8 minutes, a bit longer for white.
- Vinaigrette
- Whisk together olive oil, lemon juice and parsley.
- To finish
- When asparagus is done, drain and put onto a serving plate, drizzle with Vinaigrette, add pepper and serve.
Cooking Schedule: 35 minutes |
Mix lemon, oil, parsley, green garlic for shrimp |
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