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Menu Plan for Fall I: Week 10, Day 1

Smoked Salmon Pasta
Cauliflower Dijon

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

        We don't often use Crème Fraiche - a wee extravagance to go with the Smoked Salmon.  Use yogurt if you prefer, or sour cream.  

Pasta with Smoked Salmon

Total time: 30 minutes
    I use crème fraiche for this.  You can substitute sour cream if you like - it will be a bit more tart; or heavy cream  - it will be a bit higher in calories, or Greek yogurt.

 Ingredients:

• 1 1/4 (4.2oz, 125gr) cups dried pasta
• 3 shallots
• 1 tbs olive oil
• 4 tbs white wine
• 3 tbs fresh lemon juice, about 1 small lemon
• 3/4 cup (6oz, 180gr) crème fraiche or Greek yogurt
• 2 tsp dill weed 
• 6oz (180gr) smoked salmon, (the moist kind: Irish or Scottish)

 Instructions:

• Cook pasta according to package directions. Drain.
• Thinly slice shallots and sauté in oil until tender. 
• Add wine and simmer until reduced by half. 
• Stir in crème fraiche and heat through, do not boil. 
• Slice salmon into strips. 
• Add 3/4 of the salmon, dill and lemon juice to the crème fraiche.
• Heat through but do not let boil. 
• Add pasta and toss well to combine.
• Put it into a serving bowl, garnish with reserved salmon and serve.

Cauliflower Dijon

Total time: 30 minutes
    A light coating of bread crumbs, herbs and mustard flavors this cauliflower.  For a sharper flavor use hot mustard.

 Ingredients:

• 1/3 head cauliflower- enough for 2 persons
• 1 tbs olive oil
• 1 clove garlic
• 1 tsp dried basil
• 1 tbs whole grain mustard or Dijon-style mustard
• 1 tbs bread crumbs

 Instructions:

• Cut cauliflower into pieces, put into a steamer and steam over water for 15 - 20 minutes until fork-tender. 
• Remove and drain water from pan. 
• In same pan heat oil. 
• Mince garlic. 
• Add garlic and basil, sauté lightly. 
• Add mustard and heat through. 
• Add breadcrumbs and stir well. 
• Add cauliflower and stir well to distribute crumb mixture.  Serve.

Cooking Schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, large pot and colander for pasta, medium nonstick skillet, medium saucepan , steamer basket, lid Put water on high heat for pasta Mince garlic Slice shallots, sauté Cut salmon Clean cauliflower, steam Add wine to shallots, reduce Cook pasta

Squeeze lemon Remove cauliflower Add crème fraiche to wine, heat     Pause while pasta cooks Sauté garlic, basil Add mustard, crumbs, cauliflower, stir to coat, heat Drain pasta Add salmon, lemon to skillet, heat Combine pasta, salmon sauce Top pasta with remaining salmon Finish cauliflower Serve

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By Katie Zeller

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