Blog, { Menu Plan }

MENU PLAN – Spring Menu, London Broil, Salad, Risotto & Strawberry Rhubarb Dessert

entree

grilled london broil
>london broil
> marinated in:
– red wine
– red wine vinegar
– salt and pepper
– worcestershire sauce
– 2-3 cloves of garlic, smashed
– 1/2 onion, sliced
– oil

mushroom risotto
> with beef and mushroom stock
> fresh mushrooms
> onion and garlic
> salt and pepper
> butter and oil
> parmesan cheese
> deglaze with red wine
> arborio rice

zucchini and summer squash “chips”
parmesan cheese
> oil
> pepper
> zucchini and summer squash
->toss zucchini and squash in oil, pepper and cheese
-> cook at 250 for about 2 hours

appetizer

apple and bacon salad with honey-dijon dressing
kale
> tatosi
> romaine
> apples
> crumbled bacon
> red pepper
> red onion
> almonds
> clover sprouts
-> juillaine/chififonade all greens and veggies
dressings:
dijon mustard
> honey
> apple cider vinegar
> shallot
> salt and pepperflatbread

> pear
> walnuts
> greens (kale, arugula, spinach)
> feta cheese
> reduced balsamic vinegar
> 3 cup flour
> 2 t baking powder
> salt and pepper
> 2 T oil
> 1 1/4 cup water
-> mix wet with dry
-> knead about 10 times, and roll into discs
-> fry in cast iron skillet 6 minutes, flip, cook 6 minutes
-> top and finish under broiler until cheese melts

 

dessert

strawberry rhubarb crisp
> strawberries (fresh and frozen)
> rhubarb
> 1 cup sugar
> 2 T corn starch
> vanilla
> 3 T bandy
-> mix and place in deep pie dish
topping:
> oats
> brown sugar
> melted butter
-> mix and put on top of strawberries and rhubarb
-> bake at 375 for 20-25 minutes

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