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Menu Plan and Recipes

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Menu Plan for the week of June 21, 2013: Friday's Recipes

Tomato, Caper and Herb Salad
Grilled Trout, Stuffed with Lemon and Thyme
Barley with Chives
Sautéed Chard with Feta and Olives

Cooking time:  35 minutes for menu          Cooking schedule: see below for instructions

   We're celebrating herbs with this dinner.... And summer. You can use any whole fish in place of the trout.

Tomato, Caper and Herb Salad

Total time: 10 minutes 
    Salad at its simplest: a few fresh ingredients tossed with vinegar and oil and served on fresh lettuce leaves.

Tomato, Caper and Herb Salad Ingredients:

 Instructions:

Grilled Trout with Lemon Thyme and Lemon

Total time: 25 minutes  
    If you have a basket for the fish it will hold them together nicely.  If not, tie them with kitchen string.  

Grilled Trout with Lemon Thyme and Lemon Ingredients:

 Instructions:

Note: I skinned each fish and took out the back bone, lemons and thyme before serving but it also makes a nice presentation served whole.

Barley with Chives

Total time: 20 minutes 
   Barley is not just for soup!  It's a hearty, nutritious grain; easy to cook and flavorful.  I get the quick-cooking barley which takes about 15 minutes.  Cooked in chicken stock and finished with a bit of oil and fresh herbs, it's chewy texture is a fun change from rice or pasta.

Barley with Chives Ingredients:

 Instructions:

Sautéed Chard with Feta and Olives

Total time: 20 minutes
   Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.  Mine is 'Rainbow Chard', thus all the colors.  We added feta and Greek olives for a Mediterranean flavor.

 Ingredients:

 Instructions:

Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, small bowl, grater, small saucepan, lid,
large skillet, lid, barbecue grill, baskets and/or mat

Snip all herbs - not thyme for fish
Cut tomatoes
Pit, cut olives
Mix tomatoes, capers, olives, herbs, oil, vinegar
Shred Parmesan
Light/turn on barbecue grill
Slice lemon
Prepare fish, stuff with lemon, thyme
Put fish in basket or tie securely
Prepare chard: clean, trim, roll, slice
Crumble feta
Chop onion

Sauté onion
Start to cook barley
Prepare lettuce leaves
Arrange lettuce on plates, spoon salad in center
Add chard stems to onion, sauté
Sprinkle Parmesan on salad
Add chard leaves to skillet, stir until they fit
Add ketchup, vinegar, oregano, stir
Cover skillet, remove from heat
Start to cook fish
Serve salad
   Interrupt salad to turn fish, check barley
Done?   Check chard, put back on heat if needed
Remove fish
Finish barley
Finish chard
Serve