Menu Plan for Summer I: Week 12, Friday


Weekly Menu

Shopping List

Daily Recipes:


Baked Tomatoes with Pesto
Grilled Cod with Caper, Green Olive Tarter Sauce
Sautéed Polenta Cakes 
Sautéed Chard with Tomatoes

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

       You can use any fish suitable for grilling for this dish. And use the same type of olives in both dishes if you prefer. If you don't have any yogurt lurking in the fridge use all mayo.

Baked Tomatoes with Pesto

Total time: 20 minutes 
    If you have a very large, Beefsteak type tomato, cut in in half, through the stem, hollow each half and fill.  

Baked Tomatoes with Pesto 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:


Sautéed Polenta Cakes

Total time: 35 minutes
   I used metal rings to make these, but they can be free-formed. It's the flavor, not the shape that counts.

Sautéed Polenta Cakes Ingredients:


Sautéed Chard with Tomatoes

Total time: 15 minutes
   Chard, or Swiss Chard, is a slightly bitter green, reminiscent of spinach.  Mine is 'Rainbow Chard', thus all the colors.  We added some onion, tomato and basil for a summery flavor.  We cooked the stems just a bit longer than the leaves - but don't be fussy about it.

Sautéed Chard with Tomatoes Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, baking dish, small bowl (used 2X) small
saucepan, cling film, 2 large nonstick skillets,
barbecue grill, grill basket / pan/mat

Heat stock, oil for polenta
Chop olives for polenta
Lightly oil cling film
Prepare chard
Make polenta
Make polenta circles on cling film, allow to cool
Turn on/light barbecue grill
Turn on oven 375F (185C)
Prepare stuffed tomatoes, bake
Mince garlic
Chop onion
Chop tomato

Sauté onion
Mix vinegar, mustard, oil, dill, spoon on fish
Add garlic, chard stems to onion, sauté
Chop olives for tarter sauce
Make Olive Caper Sauce
Prepare fish basket or mat
Add leaves, basil, tomato to onion, stir until wilted
Turn off heat under chard
Start to cook fish
Remove tomatoes,
Serve Tomatoes - mind the fish once while eating
Sauté polenta
Turn heat on under chard, cook
Remove fish when done
Turn polenta
Plate fish, add dollop Caper Olive Tarter Sauce
Finish polenta, chard, Serve

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