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Menu Plan for Summer I: Week 7, Friday

White Bean and Celery Salad
Grilled Barbecued Tuna
Potato Salad with Mushrooms and Chevre

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

       Get the best tuna you can, or substitute another firm-fleshed fish, like swordfish or mahi-mahi.  In the interest of light, summer eating, we're having our vegetable as starter. The fish is simple, the potato salad complex...  Select your mushrooms for the kebabs before slicing others for the salad.

White Bean and Celery Salad

Total time: 15 minutes 
    Lightly sautéed carrots and onions add color to this easy salad of cannellini and celery.  Lots of fresh herbs and a lemony vinaigrette finish it.  For a light lunch, add some good, canned tuna and crusty baguette.

White Bean and Celery Salad Ingredients:

 Instructions:

Grilled Barbecued Tuna

Total time: 30 minutes  
    If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw).  Regular tuna we normally have medium.  We cook a 1 inch (2.5cm) thick piece for 10 minutes on hot charcoal, indirect heat, cover closed.

Grilled Barbecued Tuna Ingredients:

 Instructions:

Note:  A grill basket, skillet or mat makes working with fish easier.

Potato Salad with Mushrooms and Chevre

Total time: 30 minutes 
    Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese, finished with lots of fresh basil and chives - this is not your ordinary potato salad.  Full of complex flavors, it is best served with simple, grilled meat of fish.

Potato Salad with Mushrooms and Chevre Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, 2 medium bowls, large skillet,
(used 2X) dish for marinating, BBQ grill, basket,
mat or pan or large skillet

Chop 1/2 onion
Chop carrot
Mince all garlic, divide
Sauté carrot, onion, garlic for salad
Open, drain, rinse beans, put in bowl
Slice celery, add to beans
Make vinaigrette for salad, add to beans
Add carrot, onion, garlic to beans, stir well
Trim, slice mushrooms
Sauté garlic, mushrooms for potatoes

Slice potatoes
Remove mushrooms, garlic to bowl
Add oil, potatoes to skillet, cover, cook
Snip / tear all herbs, divide
Add chives, basil to bean salad, stir, set aside
Make marinade, spoon over tuna, set aside
Light /turn on barbecue grill
Uncover potatoes, turn heat to low
Serve White Bean Salad
Done?
Cook tuna
Turn potatoes up to finish, if needed
Add herbs, goat cheese to mushrooms/garlic
Add potatoes to mushroom/cheese, stir well
Remove tuna
Serve