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Menu Plan for Spring II: Week 7, Day 1

Baked or Grilled Snapper with Lemon Sauce
Pimiento Barley
Carrots with Butter and Chives

Cooking time: 35 minutes for menu      Cooking schedule: see below for instructions

      We'll be using more pimiento or roasted red pepper on Saturday.

Baked Snapper with Lemon-Mustard Sauce 

Total time: 15 minutes
    Walleye would be my first choice but that isn't available here.  Any nice filet will work, small cod, tilapia, catfish...

Baked Snapper with Lemon-Mustard Sauce Ingredients:

 Instructions:

Barley with Red Pepper

Total time: 20 minutes
   A bit of red pepper adds not only some bright color but some bright flavor to almost any food.   I use quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

Barley with Red Pepper Ingredients:

 Instructions:

Carrots with Butter and Chives

Total time: 25 minutes
These are delicious in the spring when the chives start coming up - as well as the rest of the summer.  If you don't have access to fresh chives, substitute dried.

Carrots with Butter and Chives Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small saucepans / lids, baking sheet or barbecue
grill / basket, small bowl, whisk
Turn oven on 400F (200C) if using
Turn on / light barbecue grill if using
Cook barley if slow cooking type
Peel, cut carrots
Cut pimiento
Snip chives

Prepare fish
Mix lemon, herbs, brush on fish
Make lemon mustard sauce for fish
Cook barley if quick cooking
Cook carrots
Cook fish - oven or barbecue
   Pause while it all cooks
Mind the fish if on barbecue
Finish barley
Finish carrots
Remove fish, finish and serve