Menu Plan for Summer II: Week 12, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Stuffed Mushrooms with Browned Shallots and Garlic
Barbecued Stuffed Pork Tenderloin
Potato-Tomato Gratin
Green Beans with Browned Butter

Cooking time:  75 minutes for menu     Cooking schedule: see below for instructions

      Potatoes and tomatoes together?  Yes, it works.  And with so many tomatoes this time of year, we tend to put them in everything. We'll finish the gratin on Monday.  Don't tie the pork too tightly or the stuffing will ooze out.  Use any leftover barbecue sauce with the burgers.

Stuffed Mushrooms with Browned Shallots and Garlic

Total time: 20 minutes
   Use white button or brown cremini for this.  If you want to use the larger portabella you will probably only want to do 2 or 4, depending on size.  

Stuffed Mushrooms with Browned Shallots and Garlic Ingredients:


Barbecued Stuffed Pork Tenderloin

Total time: 45 minutes
   It doesn't take a lot of stuffing... And it kind of oozes out the top.... But, it does get nicely caramelized on top and keeps the pork moist. Cook the pork, stuffing side up, without turning, in a covered grill.

Barbecued Stuffed Pork Tenderloin Ingredients:


Potato and Tomato Gratin

Total time: 1 hour 15 minutes
    We are planning for leftovers with this gratin.  I normally use Gruyère in potato gratins but I decided to use something stronger with the sage and tomatoes.  Use what ever cheese you like - a sharp cheddar could be good, or Muenster.  And, Yes, tomatoes do work well with potatoes!

Potato and Tomato Gratin Ingredients:


Green Beans with Browned Butter    

Total time: 30 minutes
     My mother put browned butter on all of her vegetables.  I don't do it quite that often but once in awhile it's still a treat.  The nutty flavor of the butter pairs well with fresh green beans.  Just don't let it get too dark.  It will go from light brown to dark very quickly once it starts. 

Green Beans with Browned Butter Ingredients:


Cooking Schedule: 75 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl (used 2 X), small skillet (used 2 X),
medium skillet, small saucepan, lid, small
saucepan, baking sheet, gratin dish, grill

Turn on oven, 425F (210C) arrange 2 shelves
Peel onions, shallots, all garlic
Slice onions, garlic for potatoes
Sauté onions, garlic for potatoes
Make barbecue sauce
Cut cheese
Slice tomatoes
Slice potatoes
Assemble potato-tomato gratin, cover, bake
Clean, trim mushrooms, select 6 caps
Chop mushrooms for pork
Sauté paprika
Add garlic, mushrooms, sauté
Light/turn on barbecue grill
Cut pork, flatten
Make stuffing for pork
Sauté shallots, garlic for mushrooms
Stuff, tie pork

Start to cook pork
Remove shallots, garlic
Add soy sauce, oil, caps to skillet, sauté
Make tomato sauce for mushrooms
Turn caps, sauté
Mix goat cheese, shallots, garlic
Stuff caps, bake
   Note: only bake for 8 minutes as oven is hotter
Baste pork
Top and tail beans, cut
Remove mushrooms
Uncover potatoes, reduce heat 400F (200C)
Start to cook beans
Baste pork
Spoon some sauce on plates
Arrange mushrooms on sauce, serve
Done?  Remove pork, cover with foil, rest
Remove potatoes, let rest
Remove beans, cover
Brown butter
Finish beans
Slice pork
Cut gratin

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