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Menu Plan for Summer I: Week 11, Friday

Chevre, Pesto and Honey Salad
Grilled Tuna with Pesto
Barley with Red Pepper
Sautéed Zucchini (Courgette) with Red Pepper

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

       We're using a few slices of the goat cheese in the salad and the rest in the Tomato Tart on Sunday.  You can used any firm fish: halibut, swordfish, salmon... but we had some very nice tuna at the fish counter this week. The rest of the red pepper is used later in the week.

Chevre, Pesto and Honey Salad

Total time: 20 minutes  
     This is based on a salad we had this summer, but I used fresh tomatoes rather than stale croutons as a base for the cheese.

Chevre, Pesto and Honey Salad Ingredients:

 Instructions:

Grilled Tuna with Pesto

Total time: 25 minutes
    A simple dollop of pesto sauce is a great accompaniment to grilled fish.

Grilled Tuna with Pesto Ingredients:

 Instructions:

Barley with Red Pepper

Total time: 20 minutes 
   A bit of red pepper adds not only some bright color but some bright flavor to almost any food.   I use quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

Barley with Red Pepper Ingredients:

 Instructions:

Sautéed Zucchini (Courgette) with Red Pepper

Total time: 20 minutes
    Use a smaller zucchini (courgette) for this dish.  The red pepper, chili powder and Worcestershire add just a slight amount of heat.

Sautéed Zucchini (Courgette) with Red Pepper Ingredients:

 Instructions:

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small plates, large plate for tuna, small
bowl, whisk, medium bowl, 2 large skillets, 1 lid,
saucepan with lid, barbecue grill, grill basket,
pan or mat

Mix marinade, brush on tuna, set aside
Prepare spinach, basil for salad
Slice 1/2 red pepper, chop 1/4, put 1/4 in fridge
Slice zucchini
Slice onion, mince garlic
Make vinaigrette - in medium bowl
Make pesto sauce, set aside
Put oil, crumbs on plates
Turn on/light barbecue grill
Slice tomatoes, dip in oil, crumbs, sauté
Slice goat cheese

Add spinach, basil to vinaigrette, toss
Arrange salad on plates
Turn tomatoes
Sauté pepper for barley
Heat  oil, chili powder, Worcestershire
Add onion, pepper, sauté
Drizzle honey on tomato slices, add pesto, chevre
Cover skillet, remove from heat
Add barley, stock, oregano to pepper, cover, simmer
Remove onion/pepper from heat
Arrange Tomatoes on Salad, serve
Done?  Put onion/pepper back on heat
Add zucchini, garlic to onions, sauté
Cook tuna
Finish barley
Turn tuna
Remove tuna, add dollop of pesto sauce
Serve