Main Course Menu Plan: Week 7  Fall II

Day 1: Baked Salmon with Lemon Mayonnaise

Total time: 20 minutes
    A light coating of mayonnaise, thinned with lemon and olive oil, keeps the salmon filets, moist.  It gets a lovely golden color while baking and infuses the salmon with a fresh lemon flavor.

Baked Salmon with Lemon Mayonnaise Ingredients:


Note:  For easy clean up cover pan with foil first.  This is especially nice if you are using fillets with the skin on.  You can carefully lift the salmon off the skin to serve, leaving the skin on the foil.  Then wrap the whole mess up and toss. 

Day 2: Braised Pork Loin with Apples and Onions

Total time: 1 hour 45 minutes
    Apples are traditional with pork, and the flavors, obviously, work well.  Calvados is apple brandy but regular brandy or white wine will work.  We use a bit of apple juice during the winter so, I buy a 6-pack of small juices to have on hand.  Each one is about 8oz.

Braised Pork Loin with Apples and Onions Ingredients:


Day 3: Sausage, Pepper and Fennel Risotto

Total time: 30 minutes
    I used chicken sausages for this - but use any flavor you like, turkey, pork, spicy or not.

Sausage, Pepper and Fennel Risotto Ingredients:


Day 4: Savory Pork Hash

Total time: 25 minutes
    Not a traditional meat for hash but the perfect way to use up the leftovers from a braised pork.  Toss in any leftover gravy or sauce and you have a moist hash with a bit of caramel crunchiness from the sautéed vegetables.

Savory Pork Hash Ingredients:


Day 5:  Chicken Breasts with Sherried Mushrooms

Total time: 30 minutes
    Mushrooms soak up the flavors they're cooked with, and when simmered with a bit of sherry, they turn simple chicken breasts into an elegant, gourmet dish suitable for guests... or just a delicious mid-week treat.  For a dinner party I would use the cream... Midweek I use the milk or stock - which is what's on the List.  

Chicken Breasts with Sherried Mushrooms Ingredients: 


Day 6: Stuffed Acorn Squash with Beef and Rice

Total time: 60 minutes, 35 if you use a microwave
     The squash bakes while the stuffing is prepared and just needs 10 - 15 minutes to finish.  I usually can't get all of the stuffing in, so I keep it warm and serve it on the side.  This stuffing has a bit of an Asian influence with toasted sesame seeds stirred in at the end.

Stuffed Acorn Squash with Beef and Rice Ingredients:


Note: If the stuffing doesn't all fit (depending on size of squash) keep it warm and serve on the side. 

To toast sesame seeds:  Put them into a dry, nonstick skillet over medium heat.  Toss or stir them about in the pan until lightly golden, about 5 minutes.

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