Menu Plan for Spring I: Week 7, Day 2


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Turkey Rolls Stuffed with Pimiento and Feta
Couscous with Browned Red Onions
Sautéed Carrots with Leeks

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

     Thin turkey cutlets are perfect for making 'birds' or rolls.... And less expensive than the more traditional veal.

Turkey Rolls Stuffed with Pimiento and Feta

Total time: 40 minutes
    Turkey is a rather bland meat, lending itself very well to be stuffed with bright flavors.  If you can't get thin turkey cutlets, you could use veal cutlets or chicken breasts, pounded thin.

Turkey Rolls Stuffed with Pimiento and Feta Ingredients:


Couscous with Browned Red Onions

Total time: 25 minutes  
   A slightly sweet red or Spanish onion is fried until well browned, making it sweeter and a nice balance to the slightly salty olives.

Couscous with Browned Red Onions Ingredients:


Sautéed Carrots with Leeks

Total time: 20 minutes 
     If your leek is very clean, leave it whole and slice rounds for a nicer presentation. If sandy, slice in half and rinse as usual.

Sautéed Carrots with Leeks Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, large skillet with lid, medium
skillet, small skillet with lid, medium bowl, lid

Slice red onion, lay in skillet, brown
Lay turkey cutlets out, pound if needed
Lay Prosciutto on turkey
Slice pimiento / red pepper, lay on Prosciutto
Crumble feta, sprinkle on pepper strips
Snip herbs, add to turkey rolls
Stir onions, reduce heat, cook
Roll up turkey, tie with kitchen string
Brown turkey rolls
Trim, slice 1/2 leek,
Sauté leek

Heat stock for couscous
Peel, slice carrots
Slice olives
Add wine, stock, to turkey, cover, simmer
Add carrots, stock to leeks, stir, cover, simmer
Put couscous in bowl, add stock, cover, set aside
Mind the onions
    Pause while stuff cooks
Remove turkey rolls, keep warm
Increase heat under skillet
Dissolve cornstarch in water, add to skillet, thicken
Add yogurt to skillet, remove from heat
Uncover carrots, finish
Remove string from turkey rolls, slice in half
Add onions, olives to couscous, fluff to combine
Spoon sauce over turkey rolls, serve

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: