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Main Course Menu Plan: Week 9  Spring II

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Day 1: Grilled Salmon with Tarragon Mayonnaise

Total time: 20 minutes
     Tarragon and chives are the first herbs to come up in the spring. They make a light mayonnaise perfect with grilled fish.

salmon tarragon Ingredients:


Day 2: Grilled Glazed Lamb Chops

Total time: 30 minutes
   We don't normally marinate lamb chops, but this added a light flavor and a slightly caramelized crust to the finished chop.  If you are not ready for the barbecue grill, they can be broiled (grilled in the oven) or pan-fried.

Grilled Glazed Lamb Chops Ingredients:


Day 3: Spring Greens Salad with Asparagus and Ham

Total time: 25 minutes
     A variation on a Cobb Salad with the emphasis on spring: asparagus, radishes and spring greens.



Day 4: Spicy Teriyaki Chicken Breasts 

Total time: 25 minutes
    Using a hot mustard with the Teriyaki sauce gives these chicken breasts an intense flavor. Poke the breasts with a fork to let the marinade seep deeper into the chicken.

Spicy Teriyaki Chicken Breasts  Ingredients:


Day 5:  Stir-Fried Pork with Snow Peas (Mangetout)

Total time: 25 minutes
     Snow Peas are traditional in Asian stir-fries.  They stay crisp and green, adding both texture and color to the dish.

Stir-fried Pork with Snow Peas Ingredients: 


Day 6: Asian Chicken and Cabbage Salad

Total time: 30 minutes
   Shredded cabbage with a creamy peanut butter dressing is the base for this chicken salad.  Sprinkled with sliced (or slivered) almonds and sesame seeds, it has a definite 'Asian' flavor.

Chicken Cabbage Salad Ingredients:


Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.

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