April 20th, 2014 ~ Weekly Dinner Menu



~  Easter Dinner   ~  

Slow~Roasted Leg of Lamb with Rosemary & Garlic  |  Griddled Asparagus  |  Steamed Fingerling Potatoes with a Creamy Sorrel Sauce  |  Warm Lemon Pudding Cake


Risotto with Lamb, Rosemary & Olives


Pasta Primavera ~  Buccatini with Peas, Asparagus, Fava Beans, Mint & freshly grated Pecorino Romano


Grilled Salmon with Vodka~Infused Citrus Glaze  |  Miso Roasted Asparagus  |  Brown Rice


Mushroom, Asparagus & Goat Cheese Spring {Crustless} Quiche  |  Tahini~Lemon Kale Salad

A few notes on this week’s menu…

SUNDAY:  A roast leg of lamb, studded with rosemary & garlic, is a traditional Easter dinner and one that we always enjoy.  Hardly a novel dish {an internet search yielded “about 293,000″ recipes} but, when Sarah re~posted her recipe this week for a low & slow method of cooking the meat, and creating a gravy from pan juices and red wine, well,  it’s utter simplicity  caught my eye and I am giving it a try.  Tender fingerling potatoes will be steamed and drizzled with a Creamy Sorrel Sauce from Deborah Madison’s Vegetable Literacy in lieu of traditional mashed potatoes.  I first tasted this sauce, about a year ago, served over salmon at a friend’s dinner party.  The tartness of the sorrel lent such a brightness to the velvety sauce {Ms. Madison aptly describes it as “sharp and sultry”} and it is a taste that I have come to closely identify with spring.  {Note:  I have never found fresh sorrel in any of our local markets but this herb, which first appears in early spring, is always abundant at the farmers’ markets.} We have enjoyed it a handful of times with other types of fish…namely, halibut and sea bass…but for our Easter dinner, I am taking Ms. Madison’s suggestion and serving it with our potatoes. We love asparagus and now is the time to enjoy.  Lamb, garlic, rosemary, lemon, sorrel…all such strong flavors making an appearance on our dinner plates, I wanted to keep the asparagus simple…just a turn in a hot griddle pan with a bit of olive oil, butter and sea salt.  Finally, these Warm Lemon Pudding Cakes will end our feast.

MONDAY:  Risotto is such a versatile dish!  This creamy, Italian rice dish is wonderful on its own but it can also support numerous additions:  vegetables, fish, meat, fruit {even chocolate!}, making it an ideal meal for using leftovers.  Tonight’s risotto will feature chunks of lamb from our Easter dinner along with fresh rosemary, tomatoes, onion and black olives.  I will be adapting this recipe to use our leftover lamb.

TUESDAY:  It is my birthday today and three little voices have let it slip that I won’t be in charge of dinner this evening…see you tomorrow!

WEDNESDAY:  A simple spring pasta, featuring the best of what is now in season, makes for quick {and pretty} meatless meal that is ready in about 20 minutes.

THURSDAY:  Back by popular demand…this Grilled Salmon dinner has become a fast favorite in our house.

Intro Collage


FRIDAY:  I first made this quiche last week and was blown away by how easy it was to pull together.  This end~of~the~week dinner will make good use of whatever veggies linger in my crisper, making way for the bundles I will bring home from tomorrow morning’s trip to the farmers’ market.  The salad is a new recipe which is featured in the tablet edition of this month’s Cooking Light and it incorporates quinoa…can’t wait to give it a try!

Intro Collage




Have a wonderful week everyone!

K Medium





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