Menu Plan for Fall I: Week 2, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Chickpea Salad with Parmesan Crisps
Grilled Lamb Chops with Rosemary Butter
Grilled Potato and Onion Salad

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

       One last salad for summer; one last meal from the barbecue grill (although we will use it for grilling meat 2 more times).  The Chickpea salad is substantial, and a good serving of vegetables, so, as long as there are onions with the potatoes we won't do another vegetable.  Our Final Salute to Summer!

Chickpea, Egg and Herb Salad with Parmesan Crisps

Total time: 20 minutes
    A simple salad, but full of flavor from the herbs and tapenade.  The Parmesan Crisps, made from puff pastry with a bit of oil and Parmesan, are so delicious no one will believe they're so simple to make. 

Chickpea, Egg and Herb Salad with Parmesan Crisps Ingredients:


Parmesan Crisps 

Time:  15 minutes plus 5 earlier  
   Easy to make and a great way to use up the leftover bits of puff pastry.  I ignored the fact that my pastry was actually a semi-circle and sliced the crisps from the 'straight' edge.  I was able to use almost all of it....

puff pastry Ingredients:


Lamb Chops with Rosemary Butter

Total time: 20 minutes
    Lamb chops with Rosemary.... Is there a more perfect combination?  Use the light marinade before grilling, then finish with a dollop of rosemary mustard butter to melt onto the hot chops.  You can substitute Pork Chops if you prefer.  

Lamb Chops with Rosemary Butter Ingredients:


Grilled Potato and Onion Salad

Total time: 35 minutes
   If you can get large, sweet onions, like Vidalia, they would be great here.  I used 2 red onions, also good! We used the same basket that we use for hamburgers.  If you don't have a basket, use a mat or grill pan. They get very light and very crisp!

Grilled Potato and Onion Salad Ingredients:


Cooking Schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small saucepan with lid, 2 medium bowls,
small bowl (used 3X), barbecue grill and basket or
grill pan or large skillet and baking sheet

Turn on/light barbecue grill and oven (400F, 200C)
Cook eggs
Mix marinade, spoon over chops
Slice potatoes, onions
Mix sugar, mustard, vinegar, oil
Brush on potatoes, onions
Lightly oil basket or pan
Put potatoes, onions in basket or pan, cook
Make rosemary butter
Slice Parmesan crisps and bake

Mind the eggs
Chop olives if used instead of tapenade
Drain, rinse chickpeas
Snip herbs
Mix chickpeas, herbs, tapenade / olives, oil
Remove crisps when done
Pause if the eggs aren't done....
Peel, quarter eggs
Turn the potatoes, onions
Finish salad, serve
Start to cook chops
Remove potatoes/onions if done
Turn chops
Remove chops, add butter
Serve everything

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