Main Course Menu Plan: Week 4  Fall I

Day 1: Baked Salmon with Lemon Mayonnaise

Total time: 20 minutes 
    A light coating of mayonnaise, thinned with lemon and olive oil, keeps the salmon filets, moist.  It gets a lovely golden color while baking and infuses the salmon with a fresh lemon flavor.

Baked Salmon with Lemon Mayonnaise 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: Veal Chops Duxelles

Total time: 35 minutes 
   Fall is the perfect time to make the classic Duxelles or minced mushrooms sauce. With shallots, a bit of wine and tomato, this is excellent to serve with veal chops or chicken breasts.

Veal Chops Duxelles Ingredients:


Day 3: Pumpkin, Sage and Leek Lasagne

Total time: 60 minutes
    Pumpkin is not just for pies. It's a wonderful vegetable, and works well in a lot of savory dishes.  I use moist, deli ham in this lasagne.  I love the combination of ham, sage and winter squash.  You can leave the ham out for a vegetarian version.  The recipe was designed for using no-cook noodles.

Pumpkin, Sage and Leek Lasagne Ingredients:


Day 4: Chicken Breasts Duxelles

Total time: 20 minutes
      Duxelles may be more traditional with veal or beef but it works wonderfully well with chicken breasts. I cut the chicken breasts it half for a nicer presentation.

Chicken Breasts Duxelles Ingredients:


Day 5:  Lemon and Soy Glazed Turkey Cutlets

Total time: 20 minutes
    Turkey cutlets, are thin slices of turkey breast meat.  They cook quickly and are particularly well suited to savory marinades and sauces.  If you can't find them, substitute thinly sliced turkey tenderloin or chicken breasts. This is an intensely flavored, savory dish.

Lemon and Soy Glazed Turkey Cutlets Ingredients:


Day 6: Stuffed Acorn Squash with Ham and Quinoa

Total time: 60 minutes, 35 if you use a microwave 
     The squash bakes while the stuffing is prepared and just needs 10 minutes to finish.  I usually can't get all of the stuffing in, so I keep it warm and serve it on the side.  The salty ham and slightly crunchy quinoa contrast well with the sweet squash.  And, yes, the mustard works too!

Stuffed Acorn Squash with Ham and Quinoa Ingredients:


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