Menu Plan for Summer II: Week 13, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Zucchini (Courgette) Timbales with Pimiento Sauce
Not-Quite-Naked Steaks
Roasted Potatoes with Basil Butter
Green Beans with Almonds

Cooking time:  40 minutes for menu     Cooking schedule: see below for instructions

       We'll use the rest of the Pimiento Sauce later in the week.  These little filets are our end-of-summer treat.  We don't often use butter but, sometimes, it's just the right flavor.... And I do love it!  

Zucchini (Courgette) Timbales with Pimiento Sauce

Total time: 40 minutes
   This makes a lovely presentation for a first course and is simple to make.  The sauce is made from purchased whole pimientos. You can substitute sliced pimentos or 'roasted red peppers', which, I think, are the same thing; just a marketing difference!  I use a metal bread pan to bake them in with very hot tap water to start.

Zucchini (Courgette) Timbales with Pimiento Sauce Ingredients:


Not-Quite-Naked Steaks 

Total time: 20 minutes
   Small, thick-cut filet mignon are perfect done on the barbecue grill.  A wrap of bacon adds flavor and helps the steak stay moist.  That, plus a light sprinkle of seasoning is all these lovely steaks need.  We like them medium rare.  On a hot grill these will cook very fast - so be mindful!

Not-Quite-Naked Steaks Ingredients:


Note:  Could be broiled for roughly same amount of time - mind the bacon.

Roasted Potatoes with Basil Butter 

Total time: 40 minutes
   Potatoes, lightly coated with oil and roasted on the barbecue grill to a golden brown; finished with some fresh Basil Butter: Perfect summer food!

Roasted Potatoes with Basil Butter Ingredients:


Green Beans with Almonds

Total time: 25 minutes
    Simple yet classic preparation, 'Amandine'.  I like to work nuts into our meals: they have lots of nutrients unavailable in other foods.  Plus, they taste good and add a bit of flair.    

Green Beans with Almonds Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, whisk, shredder, ramekins,
baking pan, wax / parchment paper, small pan,
small skillet with lid, blender, grill pan, grill

Turn oven on 400F (200C)
Prepare ramekins
Snip all herbs
Shred zucchini
Whisk eggs, mustard
Add cheese, zucchini, herbs, stir well
Spoon into ramekins, top with paper circles
Put ramekins into pan, add hot water, bake
Light/turn on barbecue grill
Mix oil, paprika
Cut potatoes
Add potatoes to oil, stir well
Put potatoes into grill pan, start to cook
Mince all garlic
Make basil butter, set aside
Drain pimentos

Purée all ingredients for pimento sauce
Divide Pimiento Sauce: refrigerate half; heat half
Wrap bacon around steaks
Make rub for steaks, rub on, set aside
Top and tail beans
Cook beans
Mind the potatoes
       Wait for timbales to finish
Remove timbales from oven, then water bath
Turn beans off
Mind the potatoes, move away from heat
Remove timbales from ramekins, put on plates
Garnish with Pimiento Sauce and serve
Done?    Start to cook steaks
Remove potatoes
Remove beans
Sauté garlic, almonds in butter
Add basil butter to potatoes
Turn steaks
Add beans to almonds
When steaks are done, remove
Serve all

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