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Menu Plan for Summer I: Week 6, Wednesday

Pork Chops with Peanut Marinade
Pasta with Courgette (Zucchini) and Peanut Sauce

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

          Peanut butter adds an interesting flavor to marinades and salad dressings: subtle, not at all dominate.  You could use tahini (sesame seed paste) or another nut butter if you have peanut allergies.  The vegetables for the pasta are lightly cooked, making this a warm, rather than cold salad.

Grilled Pork Chops with Peanut Marinade

Total time: 30 minutes
   Similar to a Satay, this slightly spicy marinade goes well with pork.  For maximum flavor, poke the pork with a fork after adding the marinade to allow it to penetrate the meat.  We had thin chops that cook quickly; try not to overcook, slightly pink is now preferred for pork.

Grilled Pork Chops with Peanut Marinade Ingredients:

 Instructions:

Warm Zucchini (Courgette) Pasta Salad / Peanut Ginger Dressing

Total time: 30 minutes  
     Everyone looks for new, interesting ways to use the summer abundance of zucchini.  With the red peppers, it makes a colorful, warm, summer salad, especially good with the slightly hot/spicy Peanut Ginger Dressing  

Warm Zucchini Pasta Salad / Peanut Ginger Dressing Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, small bowl (used 2X), marinating dish, pot
for pasta, colander,
skillet, barbecue grill or skillet
Put water on high heat for pasta
Make marinade, spoon over pork
Poke pork with fork to allow marinade to penetrate
Slice onion
Mince garlic
Clean, slice pepper
Slice zucchini
Light/turn on barbecue grill

Sauté onion
Make dressing
Cook pasta
Add garlic, pepper, zucchini to skillet, sauté
Cook chops
Mind the vegetables
     Stand around a bit
Turn chops
Remove vegetables, put into bowl
Add dressing to vegetables, toss
Drain pasta, add to vegetables, toss to combine
Remove chops
Serve