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Menu Plan for Summer I: Week 1, Friday

Composed Salad
Marinated Salmon with Brown Sugar Yogurt Sauce
Couscous Pilaf
Green Beans with Sautéed Celery

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

       You don't need to be precise with the weight of the ham or feta.  We just want small amounts to flavor the salad. I used the same type of ham in the beans, again, just enough to flavor.  The couscous is quick so it's a minimum fuss for this summer dinner.

Composed Salad

Total time: 20 minutes 
   This is a 'composed' salad, rather than a 'tossed' salad.  The ingredients are arranged (artfully) on a bed of lettuce, and the dressing is drizzled over the top.  As in most salads, it is very flexible, ingredients can be added or subtracted to suit taste and appetite.  It makes a lovely first course or light lunch.

Composed Salad Ingredients:

 Instructions:

Marinated Salmon with Brown Sugar Yogurt Sauce

Total time: 20 minutes
    The salmon, marinated in an herbal bath for 15 minutes, is cooked on the barbecue grill or baked and served with a cold, hot-sweet sauce.

Marinated Salmon with Brown Sugar Yogurt Sauce Ingredients:

 Instructions:

Couscous Pilaf

Total time: 15 minutes
    You can leave the celery, onion and carrot raw for this pilaf, but I prefer it to be lightly sautéed.  You could also put it with the couscous before adding the hot stock.... I like the flavor of sautéed.

Couscous Pilaf Ingredients:

 Instructions

Green Beans with Sautéed Celery

Total time: 20 minutes 
  Green beans, cooked quickly, then tossed with sautéed celery and a bit of ham or bacon for flavor, something a little different from our summer bounty. Blanching them first helps retain their bright color.

Green Beans with Sautéed Celery Ingredients:

 Instructions:

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small saucepans, 1 lid, salad spinner or
paper towels, medium saucepan, 2 small bowls,
whisk, medium bowl (used 2 X) lid, small skillet
(used 2X), dish for marinating, barbecue grill,
grill pan or mat, BBQ tools
Light/turn on barbecue grill if using
Boil eggs
Make marinade for salmon, add salmon, marinate
Put water on high heat for beans
Make yogurt sauce for salmon
Top, tail beans, cut
Get cold water ready for beans
Blanch beans
Peel, chop carrot
Slice, chop celery
Remove beans, drain, plunge into cold water
Drain beans, set aside
Mind the eggs
Chop onion
Slice cherry tomatoes
Snip all herbs

Sauté carrot, onion, celery for couscous
Slice pepper
Slice ham for salad, chop ham for beans
Wash, dry lettuce
Heat stock for couscous
Make vinaigrette
Put couscous in bowl, add stock, cover
Remove carrot, onion, celery to small plate
Using same skillet sauté ham for beans
Arrange lettuce
Add celery to ham in skillet
Peel, slice eggs
Cut, slice half avocado (wrap, refrigerate half)
Add remaining ingredients to skillet for beans
Finish arranging salad, drizzle with vinaigrette
Add beans to skillet, stir, remove pan from heat
Remove salmon from marinade, put in basket / mat
Cook salmon
Serve salad
Halfway through salad turn salmon
Done with salad?
Remove salmon
Fluff, finish couscous
Serve