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Menu Plan for the week of August 23, 2013: Friday's Recipes

Summer Herb and Tomato Soup
Swordfish with Olive Shallot Relish
Simple Couscous
Lentils with Chickpeas

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

     Fish steaks, like beef steaks, are rather thin here so ours cook very fast.  Use a medley of any olives you like.  The lentils will use the rest of the chickpeas from last week.

Summer Herb and Tomato Soup

Total time: 30 minutes
  With the abundance of herbs and tomatoes right now this is a perfect soup.  It's a fresh, light and lovely first course.  Serve warm or room temperature. 

Summer Herb and Tomato Soup Ingredients:


Note:  Peel tomatoes by blanching in boiling water for 30 seconds first.  The peels slip off easily.

Grilled Swordfish with Olive Shallot Relish 

Total time: 25 minutes
   You can use any fish suitable for grilling - tuna, swordfish, halibut, snapper.  They would all pair well with the olive sauce.  If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center.  Any leftover Olive Sauce and be used with other grilled meats or simply eaten with savory biscuits.

Grilled Swordfish with Olive Shallot Relish Ingredients:

 Instructions:Olive Shallot Relish

Note: Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. 
Note 2:  I threw a few wood chips on the grill for a slightly smoky flavor - thus the darker surface color.

Simple Couscous

Total time: 15 minutes
    This is couscous at it's simplest:  just a bit of herbs and oil, the perfect dish to accompany a sauced fish or meat...

Simple Couscous Ingredients:


Lentils with Chickpeas

Total time: 30 minutes
    I use the tiny, green lentils de Puy, but the larger brown or tan lentils will work as well.  This is a simple method and would work equally well with any legume - highlighting the flavor of the vegetable.

Lentils with Chickpeas Ingredients:


Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl with lid, 3 small saucepans,
2 lids, small skillet, barbecue grill, basket or grill mat

Heat water for peeling tomatoes
Cook lentils
Chop all shallots, divide
Mince all garlic, divide
Blanch all tomatoes - 30 seconds
Remove tomatoes, run under cold water, peel
Sauté shallots, garlic for soup
Chop all tomatoes, divide
Chop olives
Add tomatoes, stock, pasta to shallots, cover, simmer
Remember to stir soup from time to time
Sauté shallots, garlic for Relish
Snip all herbs, divide
Add fennel seeds, herbs to Relish
Add olives, lemon, wine, simmer

Remove olive relish from heat, cover to keep warm
Sauté shallot, garlic, paprika for lentils
Turn on/light barbecue grill
Add tomato to shallots for lentils
Add chickpeas, cover, remove from heat
Mind the lentils
Heat stock for couscous
Remove soup from heat, stir in herbs
Ladle soup into bowls
Put couscous in bowl, pour stock over, cover
Serve soup
Start to cook fish
Reheat chickpeas
Drain lentils, remove bay leaf, add to chickpeas
Turn fish
Put olive relish in a pretty bowl
Finish couscous
Remove fish
Serve it all

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