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Menu Plan for Summer II: Week 12, Friday

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.....

 Ingredients:

• 2 cups chopped yellow squash (courgette), about 1 - 7" (17cm) long
• 1 medium yellow onion    regular onion
• 1 yellow tomato
• 1 cup  (8oz, 240ml) chicken stock
• handful of fresh basil, snipped

 Instructions:

• Chop onion, squash and tomato. 
• In a medium saucepan heat the chicken stock, onion, tomato and squash. 
• Cover and simmer until squash. is tender, about 15 minutes.
• Purée.  
• Serve, either hot or cold, garnished with basil.

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.

 Ingredients:

• 2 swordfish or other fish steaks or filets, 6oz each (180gr each)
• 1 tbs olive oil
• 2 tsp Herbes de Provence
• Warm Olive Relish:
• 2 medium shallots
• 2 cloves garlic
• 1 tsp Herbes de Provence
• 1 tsp fennel seeds
• 3 tbs chopped Kalamata or dry Greek olives
• 3 tbs chopped green olives
• 1 tbs olive oil
• 1 tbs lemon juice
• 4 tbs white wine

 Instructions:

• Brush fish lightly with olive oil and sprinkle with herbs. 
• Put fish in a grill basket or cook on a grill pan, particularly if the fish is thinner filets. 
• Cook on barbecue grill for 2 - 6 minutes per side, depending on thickness and grade of fish.  Walleye or snapper will become opaque when done.  Good tuna or swordfish you just want to brown the outside quickly. 
• When done, put on a small platter, spoon some Olive Relish on and serve, remaining sauce on the side. 
• Olive Shallot Relish:
• Mince shallots and garlic. 
• Heat oil in small nonstick skillet.  Add shallots, garlic and sauté until tender, about 5 minutes. 
• Add fennel seeds, herbs and sauté 1 minute longer. 
• Add olives, lemon and wine. 
• Bring to a boil, reduce heat and simmer 1 minute. 
• Remove from heat, put into a small serving bowl. 
• Cover to keep warm until ready to use.

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.

 Ingredients:

• 2/3 cup (3.3oz, 95gr) quick-cooking barley
• 1 1/3 cup (11oz, 330ml) chicken stock
• 1/2 red bell pepper, sliced into strips
• 1/2 green bell pepper, sliced into strips
• 1 onion, sliced
• 2 tsp olive oil
• 1 tbs fresh chives, chopped
• 1 tbs fresh basil, chopped
• Mustard Vinaigrette:
• 2 tbs Dijon-style mustard
• 2 tbs white Balsamic vinegar
• 2 tbs good olive oil

 Instructions:

• Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain.
• Heat medium nonstick over medium heat.  Add oil, onion, pepper and sauté until tender and light brown, about 10 minutes.
• Mustard Vinaigrette:
• In a small bowl whisk together mustard and vinegar. 
• Slowly drizzle in olive oil, whisking constantly.
• To finish:
• When barley is done put into a medium bowl. 
• Add peppers and onions.
• Stir in Vinaigrette, herbs, and serve.

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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