Fresh herbs, sautéed veal and tiny creamer potatoes makes a light spring dinner. Romaine and radicchio cooked with garlic until they start to wilt lend flavor, color and crunch.
Veal scallops take only a few minutes to cook. Boneless, skinless chicken breasts can be substituted, but will require more time as they are thicker.
Creamer potatoes are new potatoes that are about ¾ inch in diameter. They are only in season for a short time in the spring, and are a snap to prepare:
• Parsley New Potatoes: Wash but do not peel ¾ pound new or creamer potatoes. Place in a microwave-safe bowl; microwave on high 5 minutes. Add 2 teaspoons olive oil, ½ cup chopped fresh parsley and salt and freshly ground pepper to taste. Toss well and serve. Makes 2 servings.
This meal contains 426 calories per serving, with 31 percent of calories from fat.
• Fred Tasker's wine suggestion: These mild flavors would go well with a pinot grigio.
HELPFUL HINTS
• Red or yellow potatoes, cut into ¾-inch pieces, may be substituted.
• Flat parsley has a sweeter flavor, but the curly variety may be used.
• Bagged washed, ready-to-eat romaine and radicchio leaves can be used.
COUNTDOWN
• Microwave potatoes.
• Make veal.
SHOPPING LIST
To buy: ¾ pound veal scallops; 1 small head romaine, 1 small head radicchio or 1 bag ready-to-eat romaine and radicchio leaves, ¾ pound new or creamer potatoes; 1 small bunch fresh parsley.
Staples: Olive oil, garlic, salt, peppercorns.
Linda Gassenheimer's latest book is The Portion Plan: How to Eat the Foods You Love and Still Lose Weight. Her website is dinnerinminutes.com.
