Menu Plan for Summer II: Week 12, Friday


Weekly Menu

Shopping List

Daily Recipes:


Summer Squash Soup
Grilled Swordfish with Olive Shallot Relish
Barley Salad with Sautéed Peppers

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

      I grow both yellow (summer squash) and green (zucchini) courgette in my garden, as well as red and yellow tomatoes. Yellow tomatoes are slightly less acidic than the red. With the soup and the vegetables with the barley, I didn't do a separate veg for this meal.

Summer Squash Soup

Total time: 25 minutes
    This is a lovely, summery color, reminding me of the sunflower fields that are everywhere in late summer.  A red tomato would work for flavor - the color would be more orange.....

Summer Squash Soup Ingredients:


Grilled Swordfish with Olive Shallot Relish 

Total time: 25 minutes
   You can use any fish suitable for grilling - tuna, swordfish, halibut, snapper.  They would all pair well with the olive sauce.  If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center.  Any leftover Olive Sauce can be used with other grilled meats or simply eaten with savory biscuits.

Grilled Swordfish with Olive Shallot Relish Ingredients:

 Instructions:Olive Shallot Relish

Note: Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time. 
Note 2:  I threw a few wood chips on the grill for a slightly smoky flavor - thus the darker surface color.

Barley Salad with Red and Green Peppers

Total time: 25 minutes
   Colorful peppers add both flavor and nutrition to salads and side dishes.  I use quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

Barley Salad with Red and Green Peppers Ingredients:


Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, small bowl, whisk, small
skillet, medium skillet, 2 small saucepans, lids,
blender, barbecue grill, basket or grill mat

Chop onion, squash, tomato
Bring stock, onion, squash, tomato to boil
Cover soup, simmer
Start to cook barley
Mince shallots, garlic
Sauté shallots, garlic
Chop olives
Slice onion
Add fennel, herbs to shallot/garlic

Add olives, lemon, wine, simmer
Remove olive relish from heat, cover, keep warm
Slice peppers
Sauté onion, pepper for barley
Make vinaigrette
Turn on/light barbecue grill
Snip all herbs
Purée soup
Put pepper, onions, herbs into bowl
Remove barley from heat if done, leave covered
Ladle soup into bowls, garnish with basil, serve
Done?  Start to cook fish
Finish Barley Salad
Turn fish
Remove fish, Serve

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