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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.

 Ingredients:

• 12oz (360gr) shrimp
• 3 medium shallots
• 3 garlic cloves
• 1 tbs olive oil
• 1 3/4 cups (15oz, 450gr) whole tomatoes
• 1/2 cup black dry-cured (Greek) olives
• 1 tsp oregano
• 1 tsp basil
• 3oz (90gr) feta
• 4oz  (120gr) spaghetti

 Instructions:

• Cook spaghetti according to package directions.  Drain.
• Clean shrimp if needed.
• Chop shallots and mince garlic. 
• Heat oil in a large skillet.  Add shallots and sauté until tender, about 5 minutes. 
• Add garlic and sauté 2 minutes longer.
•  Open tomatoes, drain, reserving juices.  Roughly chop tomatoes. 
• Add herbs and tomatoes with all juices to skillet.  Simmer, over medium heat,  until slightly thickened, about 5 minutes.  
• Add shrimp and cook until shrimp curl and turn opaque.
• Pit olives if needed, and cut in half.
• Cube feta.
• Add olives to skillet and heat through. 
• To finish:  Put drained pasta in a large bowl.  Spoon some of the sauce over the pasta and toss to coat. 
• Spoon the rest of the sauce and shrimp on top of the pasta, sprinkle with feta cubes and serve.

Sunchoke Chips

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

 Ingredients:

• 3 - 4 sunchokes, aka Jerusalem artichokes
• 2 tbs olive oil
• fresh pepper
• sea salt

 Instructions:

• Put olive oil in a bowl.
• Peel sunchokes, keeping the peeled sunchokes in a bowl of water as you work as they discolor quickly. 
• Cut each sunchoke into 1/4 inch thick slices.  Add slices to oil as you work, coating well.
• Lay on a nonstick baking sheet with a lip. Put in a 400F (200C) oven and bake for 30 minutes.
• Remove, sprinkle with salt and pepper.  Serve. 

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

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By Katie Zeller

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