Main Course Menu Plan: Week 11  Summer I

Day 1: Grilled Tuna with Pesto

Total time: 25 minutes
    A simple dollop of pesto sauce is a great accompaniment to grilled fish.

Grilled Tuna with Pesto Ingredients:


Day 2: Grilled Cornish Hens (Poussin) with Spicy Rub

Total time: 60 minutes 
    Cooked over indirect heat with a spicy rub gives these hens a crisp, flavorful skin.  Both the dry mustard and pepper add a bit of heat.

Grilled Cornish Hens (Poussin) with Spicy Rub Ingredients:


Day 3: 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.

Day 4: Chicken Caesar Pasta Salad

Total time: 30 minutes
    I know the classic Caesar Salad is made with Romaine lettuce, and dressed with a raw egg, olive oil and lots of garlic.  This dressing lightens it, makes it a bit healthier, but still keeps the flavor of the original Caesar.  Plus, it makes a great main course for summer!

Chicken Caesar Pasta Salad Ingredients:


Day 5:  Grilled Chicken Breasts with Honey Mustard Glaze

Total time: 30 minutes
    The chicken breasts are first marinated in lemon, oil and garlic, then grilled and basted with a lemon, honey and mustard mix.  Since we are using the reserved marinade as a basis for the basting sauce resist the temptation to taste it.  And stop basting a few minutes before the chicken is done, to finish cooking the sauce.

Grilled Chicken Breasts with Honey Mustard Ingredients:


Day 6: Grilled Pork Tenderloin with Mustard Seeds

Total time: 35 minutes
   This is fun to cook on the barbecue grill: all the mustard seeds pop as they get hot.  The rub makes the tenderloin rather black, but not too spicy.  The sauce helps keep it moist.  Remember, slightly pink is perfect!

Grilled Pork Tenderloin with Mustard Seeds Ingredients:


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