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Menu Plan for Fall II: Week 1, Saturday

Wild Mushroom Omelet
Chicken Breasts Stuffed with Cheese and Sage
Grilled Potato and Onion Salad

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

       Much as I love wild (forest and field) mushrooms, I do not gather my own, but buy them in the markets from those who know what they're doing. Unless you really know, I suggest you do the same.  That said.... I love it when they start to appear at the markets!

Wild (Forest or Field) Mushroom Omelet 

Total time: 20 minutes
    A sure sign of fall is when we start seeing cars parked along the sides of the roads, their owners gathering and/or selling wild mushrooms.  Use any type that appeals to you, wild or cultivated, a variety if possible.

 Ingredients:

• 4oz (120gr) forest or field mushrooms
• 3 shallots
• 1 clove garlic
• 1 tbs fresh basil
• 1 tbs fresh parsley
• 4 eggs
• 4 tsp olive oil

 Instructions:

• With scissors, snip herbs, divide in 2 and set aside. 
• Clean mushrooms (using brush - do NOT wash) and roughly chop.
•  Finely chop shallots, mince garlic. 
• Heat 2 tsp oil in medium nonstick skillet.  Add shallots and sauté for 3 minutes. 
• Add mushrooms and garlic and continue to sauté until mushrooms start to brown, 7 - 10 minutes. 
• Remove from pan and divide in 2.
• In a medium bowl beat 2 eggs well with a wire whisk. 
• Heat an 8 inch nonstick skillet or omelet pan over medium-high heat. 
• Add half of the remaining oil. 
• Add eggs and swirl around to cover bottom of pan. 
• Sprinkle with half of the herbs. 
• When the eggs are almost set put half of the mushrooms on 1/2 of omelet, and, with a spatula, turn the other half over. 
• Leave it in the pan for another 20 - 30 seconds to finish cooking, then remove to a plate.  Can be put into 250F (125C) oven to keep warm while you make the other omelet... or just cover with a lid.
• Oh yes - repeat for second omelet.  Serve, garnished with a few olives if you have them.

Chicken Breasts Stuffed with Cheese and Sage

Total time: 30 minutes
     Putting the herbs inside the chicken lets the flavor permeate the whole breast. They're finished with a simple basting sauce and a coating of Parmesan.

 Ingredients:

• 2 chicken breasts, boneless, skinless
• 1/3 cup shredded cheese
• 4 large fresh sage leaves, or 8 small
• 1 tsp garlic powder
• 1 tbs balsamic vinegar
• 1 tbs olive oil
• 2 tbs ketchup
• 1 tbs soy sauce
• 2 tbs Parmesan

 Instructions:

• With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side.  You should have a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. 
• Put half of the sage leaves and half of the cheese in each pocket.  
• Wrap entire breast with kitchen string to hold it together - and keep as much cheese inside as possible. 
• Mix garlic powder, balsamic vinegar and olive oil and brush on both sides of breasts. 
• Grill on barbecue for 5 - 8 minutes per side or until done or bake in oven for 25 minutes at 400F or until done.
• Remove from heat and remove string. 
• Mix ketchup and soy sauce. 
• Spoon the sauce onto the chicken and sprinkle with Parmesan. 
• Put back on the grill (with the grill turned off) and cover for 2 minutes, just to melt cheese on top.  
• Serve.

Grilled Potato and Onion Salad

Total time: 35 minutes
   If you can get large, sweet onions, like Vidalia, they would be great here.  I used 2 red onions, also good! We used the same basket that we use for hamburgers.  If you don't have a basket, use a mat or grill pan. They get very light and very crisp!

 Ingredients:

• 2 medium potatoes
• 1 large sweet onion or 2 smaller red onions 
• 1 tbs Dijon-style mustard
• 1 tbs red wine vinegar
• 1 tbs olive oil
• 1 tsp sugar

 Instructions:

• Slice potatoes and onions thickly, 1/3" (1cm). 
• Put the sugar, vinegar, mustard and oil into a bowl and mix well. 
• Brush or spoon mixture onto both sides of the potatoes and onions. 
• Lay them flat in a hinged grill basket or into the trusty pan you use to grill vegetables.  
• If using a basket grill 10 - 15 minutes per side, or until done, part of the time over direct heat. 
• If using a grill pan start over direct heat for about 10 minutes, turning after 5. 
• Then move to indirect heat for 10 - 15 minutes, or until vegetables are tender and nicely browned. 
• Remove and serve.
• Note:  Could be roasted in 425F (210C) oven for 30 minutes, turning once.

Cooking Schedule: 40 minutes for menu Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, small skillet or omelet pan, small bowl, (used 3 X), medium bowl, whisk, grill basket or pan, barbecue grill Light/turn on barbecue grill Slice potatoes, onions Mix sugar, vinegar, mustard, oil Brush on potatoes, onions Put potatoes, onions in basket or pan, cook Make slit in chicken Stuff chicken Tie chicken Mix garlic, vinegar, oil Brush on chicken, set aside Chop shallots Sauté shallots Mince garlic Clean mushrooms, roughly chop Snip herbs

Add mushrooms, garlic to shallots, sauté Turn potatoes, onions Grate Parmesan Whisk eggs Start to cook chicken Mix ketchup, soy sauce Remove mushrooms, shallot Make first omelet, cover to keep warm Make second omelet Turn chicken Mind the potatoes, onions Serve omelets, relax, enjoy Done? Remove chicken, remove string Turn off grill (if gas) Spoon sauce on chicken, sprinkle with Parmesan Remove potatoes, onions Return chicken to grill, off heat, cover, melt cheese Put potatoes, onions into serving bowl Remove chicken when cheese melts Serve

 

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

  Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller
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