Menu Plan for Summer I: Week 2, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Lentil and Herb Salad
Grilled Pork Tenderloin with Ginger Barbecue Sauce
Quinoa Pilaf
Sautéed Courgette (Zucchini) / Lemon Thyme & Walnuts

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

      The herb garden is in full swing now. If you don't have your own garden you may not want to use as many.  Herbs make wonderful salads on their on and can be so much more than just a bit of seasoning.  We're making extra lentils and quinoa for another salad later in the week.

Lentil and Herb Salad

Total time: 35 minutes  
  Legumes of all types make wonderful salads.  I use the small, Lentille Verte du Puy for this but you can use the larger tan or brown, as well.   Check your package for correct cooking times...  or taste!

Lentil and Herb Salad Ingredients:


Note:  To toast pine nuts, heat small nonstick skillet over medium heat.  Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes.

Grilled Pork Tenderloin with Ginger Barbecue Sauce

Total time: 35 minutes
     Try not to overcook pork; slightly pink on the inside is now acceptable and keeps the meat moist and succulent.  Put some of the barbecue sauce in a separate bowl to be used for basting and discard or cook any leftover basting sauce.  

Grilled Pork Tenderloin with Ginger Barbecue Sauce Ingredients:


Ginger Barbecue Sauce                 Time: 10 minutes
     Similar to our regular barbecue sauce but a bit spicier with the ginger and mustard. This will keep a week in the fridge.... But it never lasts that long.   Adding the full 2 tsp of mustard and ginger will make it a bit spicy/hot



Note: Remove 2 - 3 tbs barbecue sauce to use for basting rather than dipping the basting brush or spoon into that entire sauce.  

Quinoa Pilaf 

Total time: 25 minutes  
    The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.

Quinoa Pilaf Ingredients:


Sautéed Zucchini (Courgette) / Lemon Thyme and Walnuts 

Total time: 25 minutes
    I have lemon thyme and lemon basil in my garden and love using it with courgette (and fish).  Use regular thyme and basil tossed with 1/4 tsp lemon juice as a substitute. Don't crowd the slices or they will steam, rather than fry... and won't get the lovely brown crust.

Sautéed Zucchini (Courgette) / Lemon Thyme and Walnuts Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, 2 small bowls, medium bowl, 3 small
saucepans with lids, small skillet, large nonstick
skillet, barbecue grill or baking sheet for pork,
barbecue tools

Turn on/light barbecue grill, if using (or oven, 400F)
Start to cook egg
Start to cook lentils
Make rub, rub on pork
Chop/slice celery
Chop carrot, onion
Snip all herbs
Mind the egg
In small skillet, toast pine nuts
Start to cook pork
Remove pine nuts
In same skillet, toast walnuts
Make barbecue sauce
Make vinaigrette
Remove walnuts
In same skillet, sauté carrots, celery, onion for pilaf

Remove egg, cool, peel
Roughly chop walnuts
Mind pork, turn 
Mind lentils
Turn carrots, celery, onions off, remove from heat
Slice courgette
In washed 'egg' pan, cook quinoa
Sauté courgette
Mind pork, baste
Drain lentils, place in bowl... reserve half
Slice tomato, arrange on plates
Make lentil salad, add to plates
Quarter egg, add to plates, add pine nuts
Turn courgette if ready, or make mental note
Baste pork, if done, remove and cover;
                  if not done, move off of direct heat
Serve salad, relax and enjoy
Interrupt salad to turn courgette and check quinoa
Done? Remove pork if still on grill
Remove courgette, finish
Finish quinoa
Slice pork
Serve all

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