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Menu Plan for the week of May 10, 2013:  Monday's Recipes

Teriyaki Orange Turkey Cutlets
Roasted Potatoes with Vinegar and Mustard
Southwestern Lentils, leftover

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

      This uses summer pantry staples: orange marmalade, Teriyaki sauce and mustard. Use new potatoes if you have them...   They cook faster on the grill, so mind them.

Teriyaki Orange Turkey Cutlets                       Preparation and cooking time:  25 minutes
    This is a slightly hot, slightly sweet marinade that goes well with the mild taste of turkey.

2 - 4 turkey cutlets, depending on size, 12oz (360gr) total weight
3 tbs orange marmalade  substitute 2 tbs orange juice
2 tbs Teriyaki sauce
1 tbs Dijon-style mustard
2 tbs olive oil

Whisk together all ingredients (except turkey).  Pour over turkey and let marinate for 10 - 15 minutes.  Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side or until done, basting before turning with marinade.  OR sauté in nonstick skillet for 4 - 6 minutes a side or until done.  Remove and serve.

Roasted Potatoes with Vinegar, Mustard       Preparation and cooking time: 35 minutes
    We grill potatoes a lot in summer; with a lot of variations.... This one is almost like a hot potato salad.

10 - 18 new potatoes or 2 medium potatoes
2 tbs Dijon-style mustard
1 tbs white Balsamic vinegar
1 tbs olive oil
1/2 tsp garlic powder
1 tsp Herbes de Provence

Cut new potatoes in half; regular potatoes in half the long way and then in thirds the short way. 
Put mustard, olive oil, vinegar, garlic and herbes in a medium bowl, and whisk well; it will be very thick.  Add potatoes and toss well to coat.  Put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes.
OR over indirect heat for 35 - 40 minutes, stirring occasionally. 
You can also put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 30 minutes.   Remove from pan and serve.  These stay hot so a 10 minute delay is okay.

Southwestern Lentils                                                                                   Time:  10 minutes  

leftover lentils

Gently reheat and serve.

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, whisk, dish for marinating, medium bowl, small saucepan with lid, barbecue grill or large skillet, grill pan or baking sheet and oven Light/turn on barbecue grill if using Cut potatoes Mix mustard, oil, vinegar, garlic, herbs for potatoes Add potatoes, stir Put potatoes in grill pan, cook Mix marinade for turkey

Pour marinade over turkey, set aside     Pause while potatoes cook Stir the potatoes Cook the turkey Get the lentils from the fridge, gently reheat     Pause while everything cooks Turn the turkey Stir the potatoes     Pause another few minutes Remove turkey, potatoes from grill Stir lentils Serve

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By Katie Zeller

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