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Menu Plan for the week of July 12, 2013: Friday's Recipes

Stuffed Baby Zucchini (Courgette)
Grilled Cod with Caper and Green Olive Tartar Sauce
Polenta Salad

Cooking time:  40 minutes for menu, plus 10 earlier      Cooking schedule: see below for instructions

     We're playing with the zucchini again.... for another vegetable first course.  Once again, lighter meals for the heat of summer.

Stuffed Baby Zucchini (Courgette)

Total time: 40 minutes
   I used 2 small yellow squash for these, about 7" (18cm) long but only an inch (2.5cm) in diameter.  No need to be precise.  The ham helps hold the stuffing in place.

Stuffed Baby Zucchini (Courgette) Ingredients:


Grilled Cod with Caper, Green Olive Tartar Sauce

Total time: 25 minutes 
   I get a long piece of cod 'back' that is without bones and perfect for grilling.  Cut it in half for easier handling and serving.

Grilled Cod with Caper, Green Olive Tarter Sauce Ingredients:


Polenta Salad

Total time: 10 minutes   plus 10 minutes earlier 
   The cooking time assumes quick-cooking polenta.  This idea came from the recipe for Italian Bread Salad.  We so rarely have the type of bread needed for the salad (leftover) I decided to come up with my own version using polenta cubes.  I used a combination of Greek and green olives, but any will work.  Use your favorites.

Polenta Salad Ingredients:


Note:  Polenta can vary between brands and types. When making polenta for cooling and cooking again, either frying or on the grill, it's important to get it very stiff. It should be hard to stir, and hold any shape you put it it when you are done cooking it - before chilling it.  If it isn't stiff enough, sprinkle another 1 - 2 tsp polenta per 1/4 cup on the cooked polenta and stir in, vigorously.  When cool it should be very firm.  

Note 2:  Polenta can be cooled quickly by setting the metal or heat-proof pan in a bit of cold water to start, then putting it in the fridge or freezer. If cooling quickly, don't cover.

Cooking Schedule: 40 minutes plus 10 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small saucepan, flat pan/dish for cooling
polenta, medium nonstick skillet, baking sheet,
barbecue grill and basket or mat or baking sheet
Line/oil dish for cooling polenta
Make polenta
Pour polenta into dish to cool
Do something fun while the polenta cools
Turn oven on, 400F (200C)
Cut squash in half, scoop out seeds
Finely chop onion, tomato
Snip all herbs, divide for squash / polenta
Shred cheese if needed
Slice Prosciutto in half
Stuff squash, wrap in ham, bake
Turn on/light barbecue grill

Mix vinegar, mustard, oil, dill, spoon on fish
Chop olives
Make Olive Caper Sauce
Cut cherry tomatoes, olives, mozzarella
Put herbs, tomatoes, olives, mozzarella in bowl
Whisk oil and vinegar, add to bowl
Cut polenta into cubes
Sauté polenta
Prepare fish basket or mat
Turn polenta
      Wait for squash
When squash are done, remove and plate
Remove polenta from heat
Start to cook fish
Serve starter - mind the fish once while eating
Finish Polenta Salad
Remove fish
Plate fish, add dollop Caper Olive Tarter Sauce

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