Main Course Menu Plan: Week 8  Fall II

Day 1: Seared Scallops with Browned Shallots

Total time: 30 minutes
    Use the larger sea scallops for this if you can..... And let the shallots get very crispy. Scallops are best when cooked quickly over fairly high heat.  Overcooking tends to make them tough.

Seared Scallops with Browned Shallots Ingredients:


Day 2: Osso Bucco

Total time: 90 minutes
    Braised Veal Shanks, another Italian classic with many variations:  some have a light, lemon sauce; some a heavy tomato.  This is a light vegetable....

Osso Bucco Ingredients:


Day 3: Tuna and Goat Cheese Lasagne

Total time: 50 minutes
     This is a simple lasagne, using no cooked ingredients.  Because there is no hot sauce to start, I increased the baking time by 10 minutes.  I puréed whole tomatoes rather than using prepared sauce.... It has a fresher taste.

Tuna and Goat Cheese Lasagne Ingredients:


Day 4: Meatballs with Osso Bucco Sauce 

Total time: 30 minutes
   I added a a cup of chopped tomatoes to the leftover sauce, and cooked the meatballs in the simmering sauce.

Meatballs Osso Bucco Ingredients:


Day 5:  Pork Chops with Ginger Caper Sauce

Total time: 30 minutes
   Fry the chops, then kept warm while the sauce is quickly made. Remember, slightly pink pork is okay, and keeps it tender and moist. You need Greek yogurt, crème fraiche or sour cream for this.  Regular yogurt will not give a nice, thick sauce.

Pork Chops with Ginger Caper Sauce Ingredients:


Day 6: Chicken Breasts with Tarragon Mustard Sauce  

Total time: 20 minutes
     Tarragon is a great herb for chicken, and a classic pairing in French cuisine.  The chicken is quickly pan-fried, then finished with a light tarragon sauce, with white wine and mustard.

Chicken Breasts with Tarragon Mustard Sauce Ingredients:


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