Menu Plan for Summer I: Week 4, Friday


Weekly Menu

Shopping List

Daily Recipes:


Greek Olive and Feta Mini Frittatas
Salmon with Lemon and Herbs, Lightly Smoked
Tomato Scented Orzo
Green Beans with Butter and Herbs

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

       We like to throw a few wood chips on the coals when we grill fish.  It adds a bit of smoky flavor but without the slow cooking of a 'smoked' fish.  We did enough salmon to use in the salad tomorrow night.  The orzo uses one of my favorite methods for an easy, summer tomato sauce: grating.

Greek Olive and Feta Mini Frittatas

Total time: 25 minutes
    These are delicious warm or cold, right from the fridge.  If you choose not to have them all for a first course, refrigerate them for breakfast tomorrow. I often make a double batch to just to have on hand. They'll keep for several days in the fridge.

Greek Olive and Feta Mini Frittatas Ingredients:


Salmon with Lemon and Herbs, Lightly Smoked

Total time: 15 minutes 
    This is a cross between smoking and grilling.  The wood chips are optional, but we like the added flavor, especially for salmon.  As always, with fish, cook until it just flakes easily, being careful not to let it on too long.  You could also roast the salmon, 400F (200C) oven.  If you do, add 1/2 tsp soy sauce to the lemon/herb mixture.

Salmon with Lemon and Herbs, Lightly Smoked Ingredients:


In all cases, fish should flake easily but not be dry.  Slightly pink in the center is perfect.  Remove from heat and serve, sliding it off the skin if needed.

Tomato Scented Orzo

Total time: 25 minutes 
    When tomatoes are in full summer season I tend to use them with abandon.  Grating them makes a lovely, fresh tasting sauce or addition to any food.  If not available I use 1/3 cup tomato sauce.

Tomato Scented Orzo Ingredients:


Green Beans with Butter and Herbs

Total time: 20 minutes
   A simple summer dish!  Use any fresh herbs you have, but basil, summer savory and chives are especially good with beans.  Use one or any combination.

Green Beans with Butter and Herbs Ingredients:


Note:  If you prefer your beans to be more on the crisp side:  Bring a medium saucepan half full of water to a boil over medium-high heat.  Add beans and blanch for 4 minutes.  Remove, drain and immediately plunge into cold water until cool.  Drain.  When adding to butter and herbs, stir-fry for 1 minute to warm.

Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, box or flat grater, whisk, small bowl,
medium bowl, muffin pan, small saucepan with lid,
small skillet with lid, grill basket pan/mat, foil and
wood chips, BBQ grill and tools or baking sheet

Turn on oven 400F (200C)
Turn on/light barbecue grill
Start to soak wood chips if using
Snip all herbs
Mix marinade, pour over salmon
Prepare muffin pan if needed
Slice olives
Cut/crumble feta
Whisk eggs
Assemble frittatas, bake

Top and tail beans, cut
Grate tomato, measure, add stock
If blanching beans, do now (boil water, cook, drain, rinse), If not, tidy up until frittatas are done
Remove frittatas, let cool a bit
Drain wood chips, wrap in foil if using gas
Put salmon on grill, start to cook
Start to cook orzo
Start to cook beans if using stock/skillet
Serve frittatas... Don't forget to garnish
If you are being leisurely, interrupt yourself after 10
   minutes to remove beans and check salmon, orzo
Finish orzo
Finish beans
Remove salmon (refrigerate 1/3)

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