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Menu Plan for Winter II: Week 3, Day 1

Baked Tilapia or Sole with Lemon Butter
Barley with Red Onion and Olives
Cauliflower with Lemon

Cooking time:  25 minutes for menu          Cooking schedule: see below for instructions

       Use whatever nice, white fish that's available. This is a simple dinner amidst the holiday fun.

Tilapia with Lemon Butter

Total time: 15 minutes
    Any nice filet of white fish would be good: walleye, sole, catfish, cod, snapper, for this simple dish. The Lemon Butter needs to be made at the last minute - but it's quick.

Tilapia with Lemon Butter Ingredients:

 Instructions:

Barley with Red Onions and Black Olives

Total time: 20 minutes
    Almost a 'winter' pilaf.  Red onions are a bit sweeter than ordinary yellow onions; Greek olives add both color and flavor.

Barley with Red Onions and Black Olives Ingredients:

 Instructions:

Cauliflower with Lemon

Total time: 25 minutes
    Olive oil and lemon make a fresh-tasting finish to vegetables, almost like a light vinaigrette.  Finish with lots of black pepper if you like.

Cauliflower with Lemon Ingredients:     

 Instructions:

Cooking Schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking sheet, 2 small saucepans, 1 lid, medium
saucepan with steamer basket and lid
Turn the oven on, 400F (200C)
Chop onion, sauté
Cut cauliflower, steam
Add barley, stock to onion, cover, simmer
Squeeze lemon
Melt butter

Add lemon, mustard, stir well, brush on fish, bake
Chop olives
Make Lemon Butter
    Pause while stuff cooks
Remove cauliflower, drain pan
Heat oil, lemon, herbs
Stir olives into barley, finish
Finish cauliflower
Remove fish
Put fish on plates, spoon Lemon Butter on top
Serve