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Menu Plan for the week of August 2, 2013: Friday's Recipes

Caprese Salad with Avocado
Grilled Salmon with Pesto Sauce
Pasta with Pesto Sauce
Green Beans with Bacon and Shallots

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     We're using a bit of pesto - both in this menu and the Potato Salad on Sunday.  Make it yourself, if you can, if not get a good commercial brand.  Either will keep in the fridge for several weeks.  Smooth the top of the leftover pesto, then pour a bit of olive oil on to seal for storage.

Tomato, Mozzarella and Avocado Salad

Total time: 10 minutes 
    The traditional Caprese Salad is just garden ripened tomatoes with Mozzarella de Bufala.  We added an avocado for a salad with the colors of the Italian flag...  Fresh mozzarella comes in a round, ball shape, packed in liquid, usually in a bag.  Save any leftover cheese in the liquid, in a small bowl.

Tomato, Mozzarella and Avocado Salad Ingredients:


Note: if you have nice cruets for the oil and vinegar use them.  If not small bowls with small spoons work fine - or, just put the bottles on the table.....

Grilled Salmon with Pesto Sauce

Total time: 20 minutes
     We use a bit of salt for flavor then scrape it off before serving.  You can use freshly made or purchased Pesto.  Salmon should flake easily with fork when done but it should still be a bit pink in the center. 

 Ingredients:Grilled Salmon with Pesto Sauce


Pasta with Fresh Pesto

Total time: 30 minutes
    Pasta with pesto is a classic dish from Genoa.  If you're lucky enough to have the basil, make it yourself.  If not, buy a good commercial brand.

Pasta with Fresh Pesto Ingredients:


Pesto Sauce



Green Beans with Bacon and Shallots 

Total time: 30 minutes 
Using bacon and onion or shallots to flavor green beans goes back to my childhood.  My mother would 'cook up a mess of beans', with lots of bacon and onion to flavor them, then finish the whole lot off with heavy cream.  It was wonderful.... I try for the flavor without quite so much artery clogging fat!

Green Beans with Bacon and Shallots Ingredients:


Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, blender, pot and colander for
pasta, small skillet with lid, barbecue grill and mat,
bowl for pasta

Put water on for pasta
Make pesto, reserving some basil for salad
Turn on/light barbecue grill
Sauté bacon
Chop shallots
Turn bacon
Top and tail beans, cut
Remove bacon, fat
Sauté shallots

Sprinkle salmon with dill, salt
Make Pesto Sauce for salmon
Slice cheese, mozzarella
Pit avocado, slice
Add beans, water to skillet, cover, simmer
Arrange mozzarella, tomato, avocado, basil on plates
Start to cook pasta
Start to cook salmon
Serve salad.
Drain pasta
Remove salmon, scrape off salt
Mix 3 tbs pesto, oil in bowl, add pasta, toss
Crumble bacon, finish beans

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