Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Summer I: Week 13, Friday

Lentil Salad with Walnuts and Prosciutto
Seared Scallops on Tomato Tarragon Pasta
Green Beans with Caramelized Shallots

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

       Seared scallops nestled on a bed of tomato and tarragon flavored pasta.... a melding of summer and fall flavors. Use the rest of the tomato sauce in the barbecue sauce tomorrow.

Lentil Salad with Walnuts and Prosciutto

Total time: 30 minutes 
    We sautéed the walnuts and half of the ham in butter to enhance the flavor and add crunch to the salad.   I use the tiny green French lentils - du Puy.  You could use larger brown lentils but not the red ones, they get too mushy.

Lentil Salad with Walnuts and Prosciutto Ingredients:

 Instructions:

Grilled Scallops on Tomato Tarragon Pasta

Total time: 30 minutes
     The scallops can be cooked on the grill or quickly pan-fried in a hot skillet. They release a lot of liquid when cooked, so be careful not to crowd. The paprika adds both flavor and color. Use a grill pan or basket for easy handling and be careful not to overcook.

Grilled Scallops on Tomato Tarragon Pasta Ingredients:

 Instructions:

Green Beans with Caramelized Shallots

Total time: 25 minutes
    Crispy, fried shallots top these green beans, slightly reminiscent of a retro American Green Bean Casserole, but much healthier.  I let them caramelize naturally, no added sugars to help.  Simple summer flavors.

Green Beans with Caramelized Shallots Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, 2 medium nonstick skillets, 3 small
saucepans with lids, 2 medium bowls, pot and
colander for pasta, barbecue grill with pan or
skewers or skillet
Put water on high heat for pasta
Start to cook lentils
Slice shallots, sauté
Chop onion, sauté
Snip all herbs
Top and tail beans, cut
Mix oil, paprika, vinegar, add scallops, stir
Mind the shallots, turn heat down
Sauté walnuts
Chop Prosciutto for salad, sauce
Add Prosciutto to walnuts, onions, sauté

Mind the lentils, drain when done
Remove Prosciutto and walnuts, break walnuts
Light/turn on barbecue grill if using
Add tomato sauce, vinegar, tarragon to onion, cook
Make lentil salad
Slice remaining Prosciutto
Arrange lentil salad
Remove sauce from heat, keep warm
Cook pasta
Cook beans
Serve salad, relax, enjoy
Done? Cook scallops
Mind the beans, drain when done
Drain pasta
Turn scallops
Combine pasta, sauce, plate
Finish beans
Remove scallops, arrange on pasta,  serve