menu plan for week 3

martha should be paying me for all this advertisement!! this week is all martha, all the time. i ordered her everyday food "great food fast" cookbook, and this week's menu plan comes from that. while there is a lot of meat in these recipes, many can be made with meat substitute as well. i love the luscious color photographs, as always.

and i especially love the idea of recipes centered around the seasons. of course sometimes i buy fruit and vegetables out of season, but the anticipation of certain items is what makes some dishes so deliciously divine to begin with. the anticipation of winter squashes for warm soups. the anticipation of late spring and the arrival of artichokes and spinach. and the downright impatience for summer's best tomatoes.

so here is our menu plan for week 3, centered around winter warm dishes.

tonight: mediterranean shrimp stew with polenta and green salad
monday: baked ravioli with green beans and shallots
tuesday: rigatoni with sausage and fennel/orange salad
wednesday: leftover ravioli
thursday: i am home alone! i guess that means chinese take-out :)

mediterranean shrimp stew: serves 4
original recipe with chicken, from great food fast (2007, p. 287)

1 1/2 lb shrimp, peeled and deveined
olive oil
4 garlic cloves, minced
1 can cannellini beans
4 plum tomatoes, cored and cut into 1/2 inch pieces
2 tb chopped pitted kalamata olives
1 tsp white wine vinegar
1/4 cup chopped parsley

1. season shrimp with salt and pepper. heat oil over medium heat. add shrimp and cook, turning once, 3-4 minutes. transfer to plate.

2. reduce heat to medium low. add oil and sautee garlic for about 30 seconds. add beans and 1 cup water. bring to boil, cook until liquid is reduced by half, about 2 minutes.

3. add tomatoes, cook over medium heat until they start to break down, about 3-4 minutes. add olives, vinegar, and shrimp. toss until warmed through. stir in parsley.

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