Menu Plan for Summer I: Week 11, Day 3


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Tomato and Chevre (Goat Cheese) Tart
Three Bean Salad

Cooking time:  60 minutes for menu       Cooking schedule: see below for instructions

           If you don't have quick-cooking brown rice (it cooks in 10 - 15 minutes) you might want to cook it ahead of time.  It needs to be a bit cool, anyway, and it makes the assembly very fast.  You can use any type of beans you like for the salad - but I think this is the prettiest (and tastiest) combination.

Tomato and Chevre Tart 

Total time: 60 minutes, 45 if rice cooked earlier 

tart base   I use a brown rice crust for this; it's healthier.  But you could certainly use a proper pastry or pie crust if you prefer.  Instead of Prosciutto you could substitute a bit of regular, baked ham or smoked turkey.  And any cheese would work, just don't use too much.... Use the aged goat cheese that comes with a thin edible rind.



Note:  When baking quiches or tarts, I put the dish on a sturdy baking tray, before pouring in the egg mixture, for easier handling.

Three Bean Salad

Total time: 30 minutes
   Strangely, this is a salad that I didn't like as a child.  It was something I needed to put my own twist on, choose the beans and make the vinaigrette.  Use any beans you like; these are my preferences for a pretty and flavorful salad.

Three Bean Salad Ingredients:


Cooking Schedule: 60 minutes, 45 minutes if rice cooked earlier
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, whisk, small bowl, medium bowl, small
saucepan, medium saucepan, large bowl for water,
quiche or pie plate, baking tray

Start to cook rice
Turn oven on, 400F (200C)
Heat water for blanching beans
Top and tail beans, cut
Chop pepper
Blanch beans
Oil quiche dish
Plunge beans in cold water
When cool, spread beans to dry
Spread rice out to cool
Whisk eggs and cheese

Add rice, mix
Pat into quiche dish
Bake crust
Slice goat cheese
Slice tomatoes
Tear Prosciutto
Remove crust and assemble quiche
Place quiche on baking tray
Whisk eggs, yogurt, pour over quiche, bake
Drain, rinse kidney beans
Make vinaigrette
Put all beans, pepper in bowl
Snip chives, add to salad
Add vinaigrette, stir to coat, set aside
     Tidy the kitchen, pour a glass of wine, relax
Remove quiche when done, let rest
Stir salad
Slice quiche, Serve

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