Home Three different recipes, all for your weekend plans. October 4, 2013 Hope everyone is enjoying their weekend!! I love butternut squash so I wanted to share this excellent appetizer with you. Friday Menu- Butternut Squash with arugula greens. (Appetizer) Ingredients: 2 cups baby arugula 1 1/2 cups chopped and peeled butternut squash 1/2 cup crumbled feta cheese 1/4 cup of toasted pecans Dressing- 3 tbsp olive oil 1/4 cup of orange juice (fresh) 2 tsp of grated ginger salt and ground pepper 2 teaspoons of honey Directions: In a large bowl, add the butternut squash, cheese, greens and pecans. Whisk together all of the dressing ingredients and then add the dressing to the salad bowl and combine. Pan Seared Scallops with a garlic & honey sauce (Main) Ingredients: 2 pounds of large sea scallops- (rinsed and drained.) 1 tablespoon of butter 2 tablespoons of lemon juice 2 garlic cloves- minced 3 tablespoons of honey 1 shallot- chopped 1 tablespoon of olive oil sea salt and ground pepper Directions: Preheat the oven to 375 degrees or 200 Celsius. Lightly grease a baking dish. Season the scallops with seasoning and place scallops into the baking dish. Add the lemon juice and olive oil over the scallops. Bake the scallops for about 15 minutes or until the scallops have turned opaque. In a small saucepan, combine the butter, lemon juice, honey, shallots, and garlic. Bring the sauce to a simmer over medium heat. Cook the sauce until it thickens and the shallots begin to soften. Remove the scallops from the oven, and add the scallops into the saucepan. Cook for another 10 minutes until the sauce has formed a glaze over the scallops. Lemon Gelato Ice Cream – Ingredients: 1 cup whole milk 1 cup sugar 5 egg yolks 2 tablespoons grated lemon zest 2 cups heavy cream 1/2 teaspoon vanilla extract 1/2 cup lemon juice Directions: Combine the milk, sugar, and lemon zest in a saucepan. Bring the mixture to a simmer over medium heat. Remove from the heat. Cover the saucepan and let mixture to sit for 30 minutes. Pour the mixture into a strainer. Place mixture into a small bowl and set aside. In a bowl, whisk together the egg yolks and heavy cream. Slowly whisk the warm milk into the egg and cream mixture. Return the mixture back to the saucepan. Place the mixture over medium low heat and stir constantly until the mixture thickens. Whisk in the vanilla extract. Pour the mixture into medium size bowl and cover and chill for about 5 hours. Stir in the lemon juice to the gelato mixture. Transfer the mixture to a ice cream maker and freeze according to directions. I loveeee this gelato!! Enjoy this menu and happy weekend!! Kali Orexi!! Related articles Butternut Squash Soup (lymieeatingcoconut.wordpress.com) Dinner For Two: Scallop Stir-Fry (gaytwogether.typepad.com) Harvest Salad (twinswithoriginality.com) Advertisements Advertisements Share The Love Of Kouzounas KitchenClick to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on Pinterest (Opens in new window)Click to email this to a friend (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Like this:Like Loading... Related Kouzounas Kitchen Welcome to my world of Greek traditional & modern recipes. Get ready to dance and drink some ouzo while enjoying our recipes. Previous Happy Friday! Newer Benefits of bananas!! You May Also Like Friday Menu: Megali Paraskevi April 18, 2014 Guest Post: Kicking Back The Pebbles Blog October 7, 2017 ~Tsoureki Greek Easter Bread~ April 29, 2016 Leave a Reply Cancel reply This site uses Akismet to reduce spam. Learn how your comment data is processed.