Main Course Menu Plan: Week 5  Spring I

Day 1: Pan-Fried Salmon with Lemon and Capers

Total time: 15 minutes
    Lemon and capers combine to add lots of flavor to this simple preparation.  Quickly seared, they can finish cooking over low heat while you enjoy your starter.

Salmon with Capers Ingredients:


Day 2: Tournedos with Creamy Brown Sauce

Total time: 20 minutes
    This is based on a main course from years ago, at one of my favorite restaurants in Minneapolis.  They didn't give me the recipe.... The steaks are sliced thinly, for tenderloin, and cooked quickly to stay medium-rare.  Serve on a bed of mashed potatoes.

Tournedos with Creamy Brown Sauce Ingredients:


Day 3: Tuna and Asparagus Risotto

Total time: 35 minutes
   Tuna, capers and asparagus make a wonderful risotto for spring; all cooked in the same pot to make it even easier! It will continue to absorb liquid and the leftovers (if any) will be quite stiff.  The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon - not a fork.

asparagus tuna risotto Ingredients:


Tuna and Asparagus Risotto

Day 4: Pasta with Sausages and Cherry Tomatoes

Total time: 25 minutes 
     An easy pasta dinner, updated for spring with cherry tomatoes.

Pasta with Sausages and Cherry Tomatoes Ingredients:


Day 5:  Chicken Thighs in Wine and Vinegar      

Total time: 25 minutes
     I skinned the thighs, but left the bone.  They are braised in a flavorful white wine, Balsamic vinegar and herb sauce.

Chicken Thighs in Wine and Vinegar Ingredients:


Day 6: Stir-Fried Chicken with Mushrooms and Cherry Tomatoes

Total time: 25 minutes 
   A light stir-fry for spring with cherry tomatoes and green garlic.

Stir-Fried Chicken with Mushrooms and Cherry Tomatoes Ingredients:


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