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Menu Plan for Fall II: Week 12, Day 1

Shrimp with Feta and Greek Olives
Creamed Spinach

Cooking time: 25 minutes for menu           Cooking schedule: see below for instructions

     A simple, 2-dish dinner to end the week.  Everything cooks in the time it takes to do the pasta.

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.

Creamed Spinach

Total time: 10 minutes
    Yes, creamed spinach.... but updated, with more flavor than the traditional version.

 Ingredients:

• 6oz (180gr) spinach
• 1/2 cup (4oz, 120ml) milk
• 2 tsp cornstarch dissolved in 1 tbs water
• 2 tbs Greek or plain yogurt
• 1/4 tsp dry mustard
• 1/3 cup (1.5oz, 45gr) shredded cheese

 Instructions:

• Heat milk in a large skillet just until it simmers. 
• Add cornstarch mixture and stir until it thickens. 
• Add yogurt, dry mustard, cheese, and stir until cheese just melts.
• Add spinach, stir briefly to coat, cover, remove from heat and let sit until spinach is slightly wilted.
• Stir well and serve.

Cooking schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, pot and colander for pasta, 2 large skillets, 1 lid Put water on high heat for pasta Tend to the spinach if needed, cut large leaves Chop shallots Mince garlic Open tomatoes, roughly chop, reserving juices Cut olives, cube feta, set aside Start to cook pasta Sauté shallots for shrimp Heat milk for spinach Dissolve cornstarch in water

Add garlic to shallots, sauté Add cornstarch to milk, stir Add tomatoes, juices to shallots, simmer Add yogurt, mustard, cheese to milk, stir Add spinach, stir, cover, remove from heat Drain pasta when done Add shrimp to tomatoes Add olives to sauce when shrimp are cooked Put pasta in serving bowl Add some sauce, toss to coat Add remaining sauce, shrimp Top with Feta Stir spinach 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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