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Menu Plan and Recipes

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Menu Plan for the week of July 26, 2013:  Saturday's Recipes

Grilled Zucchini (Courgette) Salad
Barbecued Veal Chops
Potatoes with Dijon and Rosemary
Green Beans with Butter and Pine Nuts

Cooking time:  30 minutes plus 5 earlier      Cooking schedule: see below for instructions

     Marinate the chops earlier in the day.  The zucchini and onion are quickly grilled for a warm summer salad.  The beans can be done while the salad grills and finished while the chops grill. I marinate the chops for 5 hours.

Grilled Zucchini (Courgette) Salad with Feta and Olives

Total time: 15 minutes
   I used 1 small green and 1 small yellow courgette for this salad... Just for color and interest. A basket works best and helps keep the onion together in slices.   Serve the salad still warm from the grill.

Grilled Zucchini (Courgette) Salad with Feta and Olives Ingredients:

 Instructions:

Barbecued Veal Chops

Total time: 20 minutes 
   Veal tends to be a mild flavored meat that lend itself well to robust sauces and marinades.  The chops can marinate anywhere from 1 - 8 hours so start the marinade whenever you have a spare 5 minutes.

Barbecued Veal Chops Ingredients:

 Instructions:

Grilled Dijon Potatoes

Total time: 40 minutes
    The mustard keeps these from getting as brown as most grilled potatoes, but it also keeps them very moist.

Grilled Dijon Potatoes Ingredients:

 Instructions:

Green Beans with Butter and Pine Nuts

Total time: 20 minutes 
  I like the flavor pine nuts add, just sprinkling a few on a vegetable or salad can turn a plain dish into something a little more special.  Quickly sautéing them in butter adds a light toasting.

Green Beans with Butter and Pine Nuts Ingredients:

 Instructions:

Cooking Schedule: 30 minutes plus 5 minutes earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 2X), whisk, medium bowl,
grill pan, saucepan, steamer basket, lid, medium skillet,
marinating dish, barbecue grill, grill basket /mat, plate

Earlier in the day:
Make marinade, spoon over chops
Cover and refrigerate, 1 - 8 hours
Dinner time:
Turn on/light barbecue grill
Slice zucchini, onion
Oil vegetables, sprinkle paprika, place in basket
Mix sauce for potatoes
Cut potatoes, add to sauce, stir
Heat water in steamer for beans
Start to cook potatoes
Grill zucchini, onion

Top and tail beans, add to steamer, cook
Turn zucchini, onion
Cut tomatoes, feta
Remove zucchini, onion
Stir potatoes
Make vinaigrette
Plate zucchini, onions
Top with tomatoes, olives, feta, basil
Remove beans, cool on plate
Stir potatoes
Drizzle Salad with Vinaigrette, serve
Done?
Stir potatoes
Grill chops
Roast pine nuts
Turn chops
Add butter, beans to pine nuts, finish
Remove chops, potatoes
Serve