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Menu Plan for Spring II: Week 9, Saturday
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Daily Recipes:
White Bean and Radish Salad
Glazed Lamb Chops
Braised New Potato with Rosemary and Olives
Simple Fresh Spinach Gratin
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
We'll use more radishes in the salad on Sunday. If there is leftover Bean Salad, nibble on it while you make dinner Sunday night.
White Bean (Cannellini) and Radish Salad
Total time: 20 minutes
Radishes are so plentiful in the spring, and/or it's easy to grow your own. The beans and vinaigrette tone down the heat, letting their flavor shine.
Ingredients:
- 1 3/4 cups (15oz, 450gr) white beans (cannellini)
- 1/2 cup sliced radishes
- 1 tbs freshly snipped chives substitute 1 tsp dried
- 1 clove garlic, minced
- 1 hard boiled egg
- lettuce or spinach leaves, a few for serving
- Vinaigrette:
- 1 tbs tarragon white wine vinegar
- 1 tbs fresh lemon juice
- 1 tbs snipped fresh chives substitute 1 tsp dried
- 1 clove garlic
- 2 tsp Dijon-style mustard
- 3 tbs salad olive oil
Instructions:
- Cook egg if needed
- Drain and rinse beans and put in a medium bowl.
- Slice radishes, mince garlic, snip chives and add all to beans.
- Add vinaigrette and toss gently.
- When eggs are cooked, peel and chop coarsely.
- Add to bean salad and mix lightly.
- Arrange 3 - 4 nice lettuce leaves on salad plates, put bean salad on top and serve.
- Vinaigrette:
- Mince garlic, snip chives and put in medium bowl with vinegar, lemon juice and mustard. Whisk well.
- Slowly add oil whisking constantly. It should incorporate as you add it. If it does not, stop adding oil for a few moments and just whisk. Continue until all oil is added. Add salt and pepper if desired.
Grilled Glazed Lamb Chops
Total time: 30 minutes
We don't normally marinate lamb chops, but this added a light flavor and a slightly caramelized crust to the finished chop. If you are not ready for the barbecue grill, they can be broiled (grilled in the oven) or pan-fried.
Ingredients:
- 4 - 6 center-cut lamb chops - depending on size, 16oz (480gr) total substitute pork chops
- 3 tbs sherry
- 2 tbs sherry wine vinegar
- 1 tbs honey
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 2 tsp dried rosemary
Instructions:
- Mix all ingredients except chops in a small bowl.
- Put chops in a glass baking dish large enough to hold them in a single layer. Pour marinade over, turn chops a few times to coat well, and set aside. Can marinate for several hours in the refrigerator or for 20 minute at room temperature.
- Cook on barbecue grill for 2 - 5 minutes per side depending on thickness and desired degree of doneness (I don't know if that is a word - but you get the idea). We do ours on a hot grill 2 minutes per side for medium rare. When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more - you cannot undo...
- When done to your liking remove from heat and serve.
- Or you can broil or sauté in non-stick skillet for about the same amount of time - until done. Pork chops will take 6 - 8 minutes per side.
Braised New Potatoes with Rosemary and Olives
Total time: 40 minutes
If you can't get new potatoes, or the they are large, cut them in half or quarters. The wine, olives and rosemary lend a Mediterranean flavor. Finish with a bit of sea salt, if you like.
Ingredients:
- 10oz (300gr) potatoes 2 medium or 12 - 15 new potatoes (which are the size of walnuts)
- 2 tsp dried rosemary or a sprig fresh
- 8 - 10 olives any color or combination you have I used both Greek and green
- 1/3 cup (3oz, 30ml) white wine
Instructions:
- Leave new potatoes whole; cut regular potatoes in fourths the long way, then in thirds.
- Put everything into a small saucepan. Cover and bring to a boil.
- Reduce heat and simmer, gently for 15 minutes.
- Uncover and continue cooking for another 15 - 25 minutes, depending on size, until potatoes are done.
- Stir occasionally. When done, a knife should go in easily and the wine should have reduced to a thick syrup. Serve.
Simple Fresh Spinach Gratin
Total time: 45 minutes
Fresh spinach cooks quickly, with a bit of stock to keep it moist. It's topped with a seasoned mix of bread crumbs and shredded cheese for a quick, healthy side dish.
Ingredients:
- 8oz (240gr) fresh spinach
- 1/2 cup (4oz, 120ml) chicken stock
- 1/3 cup (1.5oz, 45gr) shredded cheese
- 1/4 cup dry bread crumbs
- 1 tsp thyme
- 2 tsp olive oil
Instructions:
- Remove thick stems from spinach and roughly chop: pile the leaves up and cut through 2 or 3 times.
- Put spinach in oiled baking dish just large enough to hold it. I used my 8 X 11 inch (20 X 27.5cm) oval ceramic dish.
- Heat stock and pour stock over spinach.
- Mix bread crumbs, thyme and cheese and sprinkle over spinach.
- Cover with foil and bake at 375F (190C) for 30 minutes.
- Uncover for last few minutes to brown top. Serve from baking dish.
Note: I could barely get all the spinach in my dish; I had to press it down. Heating the stock helped wilt it so that it wasn't higher than the sides of the baking dish. As it bakes, it collapses, and the gratin topping comes together.
Cooking Schedule: 45 minutes |
Make marinade for lamb |
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