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

Menu Plan for Summer I: Week 3, Friday

Courgette (Zucchini) Soup
Grilled Scallops with Lemon Ginger Sauce
Basmati Rice with Lemon and Chives
Ginger Glazed Carrots

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

       We use a bit of ginger all summer, so if you have to buy a larger piece for the scallops, don't worry; it'll keep for several weeks.  No scallops?  Substitute shrimp, cooked the same way. Serve the soup hot, room temp. or cold.

Zucchini (Courgette) Soup

Total time: 30 minutes
    This is a simple recipe, but delicious. You could chop some olives to sprinkle on top, snip fresh chives or even a dab of pesto on top of the yogurt! Don't peel the zucchini, it's healthier and gives the soup a nice color! 

Zucchini (Courgette) Soup Ingredients:

 Instructions:

Grilled Scallops with Lemon Ginger Sauce

Total time: 15 minutes
    Scallops cook quickly on the barbecue.  You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the 'center', but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough

Grilled Scallops with Lemon Ginger Sauce Ingredients:

 Instructions:

Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.

Basmati Rice with Lemon and Chives

Total time: 20 minutes 
   The lemon makes a very refreshing, light rice side dish. The fresh chives add just a hint of onion.

Basmati Rice with Lemon and Chives Ingredients:

 Instructions:

Ginger Glazed Carrots

Total time: 20 minutes
    Ginger and sugar pair well with carrot's natural sweetness.... The ginger giving an extra kick to the butter and sugar glaze.

Ginger Glazed Carrots Ingredients:

 Instructions:

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, 2 small saucepans, 1 lid,
medium saucepan with lid, medium skillet with lid,
blender, wooden skewers or grill pan/mat, BBQ
grill and tools or large skillet

Soak skewers if using
Chop onion, sauté
Chop zucchini
Add zucchini, stock to onion, cover, simmer
Snip all herbs
Mince all ginger, shallot
Saute ginger, shallot for sauce
Squeeze lemon, divide
Peel, cut carrots
Add stock, wine to ginger for sauce, reduce

Mix oil, soy, paprika; add scallops, stir to coat
Light/turn on barbecue grill if using
Thread scallops on skewers if using
Purée soup
Add thyme to soup, stir
Sauté rice
Add stock to rice, cover, simmer
Add lemon, soy sauce to dipping sauce
Serve soup, garnished with yogurt
Done?  Stir-fry carrots
Add water to carrots, cover, cook
Start to cook scallops
Put dipping sauce in nice bowls
Add lemon, chives, oil to rice, finish
Turn scallops
Uncover carrots, cook off
Remove scallops, Serve