Easy Gourmet Dash and Dine Dinners
Scantic Valley YMCA Kitchen
Menu for Wednesday March 5, 2008
Pick up anytime from 5-7 pm in the YMCA Kitchen
Place orders and pre-pay no later than Saturday March 1
at the YMCA (413) 596-2749 or contact Stacy (374-2555) or Kathleen (231-4003) directly.
Entrees: 3 serving 6 serving
March is a wonderful time of the year to try new and flavorful dishes not only for a special St. Patrick’s Day Dinner but also for a delicious family dinner on a cold winter evening. We are featuring several entrees that not only provide many savory ingredients but also some fiber seafood and vegetarian selections. Slainte to a healthier you in 2008!
Zucchini Boats $15 $30
A Vegetarian delight of French lentils, carrot, onion, eggplant,
Pomegranate and wild rice in a zucchini. (Vegetarian)
Irish Beef Stew
A savory stew of beef, carrots, garlic, onions, red wine and $17 $35
Guinness stout.
Filet mignon Tips
Marinated Filet mignon tips in a red onion and $20 $40
red wine reduction.
Cashew Pesto Chicken
Marinated chicken breasts with lemon zest, $17 $35
cashews, pine nuts, basil and parmesan.
Shepherds pie
An Irish staple of lamb, carrots, peas, onions $17 $35
And topped with mashed potatoes . Ready to bake.
Wild Salmon $20 $40
Wild Salmon filets marinated in a delicate ginger blood orange sauce (bake or grill)
SERVING SUGGESTIONS: Serve any of the above entrees with the following starches; flavored couscous, whole grain rice, baked sweet or white potato. Serve any of the following vegetable choices with your entrees; roasted mixed root vegetables, green beans, steamed vegetables (broccoli, carrots, squash), or salads.
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