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Menu Plan for Winter II: Week 5, Day 1

Shrimp with Feta and Greek Olives on Pasta
Sunchoke Chips

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

       The Shrimp Pasta should use the rest of the feta. Start to marinate the beef for Saturday.

Shrimp with Feta and Greek Olives

Total time: 25 minutes
   Shrimp with a Greek flavor: with tomatoes, dry or salt-cured black olives and finished with Feta cheese.  The feta I get is sheep's milk (brebis - traditional) and comes in 7oz (200gr) blocks.  Add it at the end so it stays in chunks, rather then melting into the sauce.

Shrimp with Feta and Greek Olives Ingredients:

 Instructions:

Sunchoke Chips

Total time: 30 minutes
  Sliced, coated with oil and baked. Simple, delicious.

Sunchoke Chips Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
baking sheet, medium bowl, pot and colander for
pasta, large skillet with lid
Turn the oven on, 400F (200C)
Peel sunchokes
Slice sunchokes, coat / oil, lay on baking sheet, bake
Put water on high heat for pasta
Beef for Saturday
   Cut beef into cubes
   Peel onion, garlic
   Cut onion, stud with cloves
   Put beef, onion, garlic, bouquet garni in deep bowl
   Add vinegar, 2 cups red wine, more if needed
   Cover, refrigerate

Chop shallots
Mince garlic
Cook pasta
Sauté shallots
Add garlic to shallots, sauté
Open tomatoes, roughly chop
Add tomatoes, juices to shallots, simmer
Cut olives, cube feta, set aside
Add shrimp to tomato sauce, simmer
Drain pasta when done, put in serving bowl
Add olives when shrimp are cooked
Add some sauce to pasta, toss to coat
Add remaining sauce, shrimp
Top with Feta
Remove sunchokes, finish
Serve