Menu Plan for Winter II: Week 7, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Sautéed Shrimp with Walnuts and Prosciutto
Veal Marsala
Fried Gnocchi with Garlic and Parmesan
Sautéed Spinach

Cooking time: 40 minutes for menu          Cooking schedule: see below for instructions

        This started out as 'Shrimp Wrapped in Prosciutto', but, as luck would have it, I couldn't get nice large shrimp.  We adjust.  As long as I was sautéing, I added a few walnuts....  The veal cooks very quickly.  You can either keep it warm in the oven or add it back to the sauce to re-warm if you prefer to have it less well-done.  And we fried the rest of the gnocchi....

Sautéed Shrimp with Walnuts and Prosciutto

Total time: 30 minutes
    Less work than wrapping the shrimp in the Prosciutto but with the same flavors.  The walnuts add a nice contrast as well as being good for us.

Sautéed Shrimp with Walnuts and Prosciutto Ingredients:


Veal Marsala

Total time: 15 minutes
      The tender veal scallops cook quickly and are finished with a silky wine sauce.  I can't get Marsala so I use Madeira.  Both are a slightly sweet, fortified wine.  Chicken breasts, pounded thin, or turkey scallops would make good substitutes.  Both would need a bit more cooking.  Pounding the veal is optional.

Veal Marsala Ingredients:


Fried Gnocchi with Garlic and Parmesan

Total time: 25 minutes
   The gnocchi are boiled first, then fried until brown and crispy on the outside and finished with garlic, olive oil and Parmesan.  They stay soft and chewy on the inside.

Fried Gnocchi with Garlic and Parmesan Ingredients:


Sautéed Spinach 

Total time: 10 minutes
   This is quickly done and best if done at the last minute.  A sprinkling of lemon juice and sea salt is all that's needed to let the spinach shine.  The leaves should be barely wilted.

Sautéed Spinach Ingredients:


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium skillet (used 2 X), medium nonstick skillet,
(for spinach) large skillet with lid, pasta pot,
colander (used 2 X), medium bowl, plate

Put water on high heat for gnocchi
Clean shrimp if needed
Clean, slice shallots
Sauté paprika
Add shallots, sauté
Wash, stem, fuss with the spinach, drain
Put spinach in bowl until needed
Pound veal if needed
Roughly chop Prosciutto
Grate Parmesan
Add prosciutto, walnuts to shallots
Cook gnocchi
Drain gnocchi, rinse lightly
Mince garlic
Heat oil in skillet for veal

Flour, sauté veal, a few at a time if necessary
Add shrimp to skillet, sauté
Turn veal
Remove veal to platter, cover to keep warm
Mind the shrimp, turn off when done
Add Marsala, stock, tomato to skillet, turn off heat
Sprinkle shrimp with soy sauce, stir
Arrange shrimp on two plates
Wipe out skillet
Heat oil in skillet, add gnocchi, sauté over low heat
Serve shrimp
Stir/turn gnocchi, increase heat, add garlic
Return Marsala sauce to heat, simmer, reduce
Heat oil in skillet for spinach
Return veal to sauce to heat
Stir-fry spinach
Finish Gnocchi
Finish spinach
Remove veal, spoon sauce over
Serve all

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