Main Course Menu Plan: Week 8  Summer I

Day 1: Grilled Scallops on Avocado Sauce

Total time: 20 minutes
   With the sweet scallops and creamy avocado, this is a rich dish.... I served fewer scallops than usual.  Use a grill pan or basket for easy handling and be careful not to overcook.

Grilled Scallops on Avocado Sauce Ingredients:


Day 2: Smoked, Stuffed Pork Tenderloin

Total time: 40 minutes 
    The pork is lightly smoked, using a regular grill (either charcoal or gas) rather than a proper smoker.  The pink color is a result of the smoking. 

Smoked, Stuffed Pork Tenderloin Ingredients:


Note: You could also roast in the oven for 25 minutes, 400F (200C).

Day 3: Simple Grilled Burgers

Total time: 30 minutes 
   I used beef but these would be equally good with ground turkey or chicken.  If using poultry I would use white wine.  The crumbs, wine, etc. add a bit of moistness and a whole lot of flavor!

Simple Grilled Burgers Ingredients:


Day 4: Lentil and Sausage Pasta with Avocado Sauce, garnished with Zucchini

Total time: 30 minutes
   Not quite a hot pasta dish; not quite a pasta salad.  But chock-a-block with vegetables and flavor. Can easily be made vegetarian: eliminate the sausages and add more zucchini, lentils (cooked in water) or tofu.

Lentil and Sausage Pasta with Avocado Sauce Ingredients:


Day 5:  Spicy Teriyaki Chicken Breasts 

Total time: 25 minutes
    Using a hot mustard with the Teriyaki sauce gives these chicken breasts an intense flavor. Poke the breasts with a fork to let the marinade seep deeper into the chicken.

Spicy Teriyaki Chicken Breasts  Ingredients:


Day 6: Barbecued Turkey Cutlets

Total time: 25 minutes
    Turkey cutlets are an economical and flavorful meat, cut from the turkey breast, and can be used in place of, more expensive, veal scallops.  They should be about 1/4 inch (.6cm) thick.  Because they are so thin they take well to marinades and cook quickly, without drying out. 

Barbecued Turkey Cutlets Ingredients:


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