Main Course Menu Plan: Week 13  Fall I

Day 1: Sesame-Crusted Salmon

Total time: 20 minutes
 The sesame crust adds just the right amount of crunch to these flavorful salmon filets; roasting keeps the crust nicely in place.

Sesame-Crusted Salmon Ingredients:


Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss.

Day 2: Braised Pork with Leeks

Total time: 1 hour 30 minutes
       Braising does wonderful things to a pork roast: keeping it moist and making it very tender.   This is served with a White Wine and Leek Sauce.  There will be enough pork left for another meal...

Braised Pork with Leeks Ingredients:


Day 3: Pork and Fennel Risotto

Total time: 30 minutes
     Cooked fennel has a mild flavor that works well in risottos.

Pork and Fennel Risotto Ingredients:


Day 4: Beef and Mushroom Lo Mein

Total time: 30 minutes
     One of the tenants of most Asian cuisines is that the food should be attractive: pleasing to the eye as well as the palate.  One way to achieve this is to make certain that your ingredients are colorful; another is to cut the ingredients into varied shapes.  This Lo Mein is as delicious as it is pretty.

Beef and Mushroom Lo Mein Ingredients:


Day 5:  Sautéed Chicken Breasts with Lemon & Capers

Total time: 30 minutes
     Chicken breasts, bathed in a light lemon and caper sauce, are always a refreshing main course

Sautéed Chicken Breasts with Lemon & Capers Ingredients:


Day 6: Swiss-Style Pork Chops 

Total time: 45 minutes
    Pork chops, smothered in tomatoes, peppers and onions, in the style of old-fashioned Swiss Steak, are fork tender and chock-a-block with flavor. 

Swiss-Style Pork Chops Ingredients:


Note:  For really tender chops, braise for another 30 minutes or cook in a crock pot.

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