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Menu Plan for Summer II: Week 10, Friday

Lentil and Herb Salad
Grilled Glazed Salmon
Quinoa Pilaf
Baked Zucchini (Courgette) Rounds

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

      We're making extra quinoa and lentils for the salad on Sunday night. You could use oregano, marjoram, chives, coriander, or whatever is in your garden as substitute herbs in the salad.

Lentil and Herb Salad

Total time: 35 minutes
  Legumes of all types make wonderful salads.  I use the small, Lentille Verte du Puy for this but you can use the larger tan or brown, as well.   Check your package for correct cooking times...  or taste!

 Ingredients:

• 1/2 cup small green lentils (Lentille Verte du Puy)  or tan or brown
• 1 cup (8oz, 240ml) beef stock
• 1 cup (8oz, 240ml) water
• 1/2 cup sliced celery,  1 - 2 ribs
• 1/4 cup snipped, fresh parsley
• 1/4 cup snipped, fresh basil
• 1 tbs toasted pine nuts   for garnish
• 1 egg, hard-boiled
• 1 tomato
• Lemon Vinaigrette:
• 2 tsp lemon juice
• 2 tsp white Balsamic vinegar
• 2 tsp Dijon-style mustard
• 6 tsp good olive oil

 Instructions:

• Hard boil egg.
• Cook lentils in stock and water until done, about 30 minutes. Drain. Refrigerate half.
• While the lentils cook, slice the celery, snip the herbs and make the vinaigrette. 
• Lemon Vinaigrette:
• In small bowl whisk lemon juice, vinegar and mustard. 
• Add olive oil 1 tsp at a time, whisking to emulsify.
• When lentils are done (taste to check), put into a small bowl. 
• Add the celery, parsley, basil and vinaigrette.  Toss gently to combine.
• Thickly slice tomato. 
• Peel egg and quarter, the long way. 
• To serve: On two small plates arrange the tomato slices. 
• Divide the lentil salad and add to plates. 
• Add two quarters of egg to each plate. 
• Sprinkle the lentil salad with pine nuts and serve.

Note:  To toast pine nuts, heat small nonstick skillet over medium heat.  Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes.

Grilled Glazed Salmon

Total time: 20 minutes
    Using a natural sweetener like maple syrup or honey brings out the sweetness in the salmon.  Combined with a bit of Balsamic it creates a rich, thick glaze, keeping the salmon moist and tender.

 Ingredients:

• 2 salmon fillets, 6oz each (180gr each)
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 2 tsp maple syrup or honey
• 1 tbs Balsamic vinegar
• 1 tbs olive oil
• 1 tbs lemon juice   fresh is good

 Instructions:

• In small bowl mix all ingredients except salmon and lemon. 
• Drizzle over salmon and allow to marinate for 15 minutes. 
• Put salmon in a grill basket if using barbecue grill or on mesh grill pan if you don't have a basket.  Grill for 10 - 12 minutes, skin-side down, with the grill cover closed.  Be careful not to overcook. 
• OR put on baking sheet and roast in 400 F oven for 15 - 20 minutes, depending on thickness.  In both case salmon will be done when it flakes easily, slightly pink in the center is fine. 
• Remove from heat and slide the salmon off the skin if needed. 
• Sprinkle with lemon juice and serve.

Quinoa Pilaf 

Total time: 25 minutes
    The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.

 Ingredients:

• 3/4 cup (5oz, 150gr) quinoa 
• 1 1/2 cups (12oz, 360ml) chicken stock
• 2 carrots
• 1 rib celery
• 1 medium onion
• 2 tsp olive oil
• 6 - 8 cherry tomatoes  for garnish

 Instructions:

• Put quinoa and stock in a small saucepan, cover and bring to a boil. 
• Reduce heat and simmer until done, about 15 minutes  (or whatever your package says).
• Chop celery, carrots and onion. 
• Heat oil in a small skillet and sauté onion, celery and carrots for 5 minutes. 
• Cut cherry tomatoes in half. 
• When quinoa is done, stir in sautéed vegetables.  Spoon half into a bowl and serve, garnished with tomatoes.
• Refrigerate half of the Pilaf for the Salad.

Baked Zucchini (Courgette) Rounds

Total time: 40 minutes
     Similar to the Courgette Sticks, these are made with the cute, round, 8 Ball Zucchini.  I used 2, a wee bit larger than a tennis ball, and made 3 slices out of each.  I didn't turn them.

 Ingredients:

• 2 medium round or 8 Ball zucchini (courgette)
• 1 tbs Dijon-style mustard
• 1 egg
• 1 tsp Worcestershire sauce
• 3 tbs dry bread crumbs
• 2 tbs grated Parmesan cheese
• 1/2 tsp chili powder

 Instructions:

• Wash zucchini
• In a flattish bowl whisk the mustard, Worcestershire and the egg together. 
• In another flattish bowl or plate mix the crumbs, Parmesan and chili powder together.
• Dip both sides of the rounds into the egg, then the crumbs. 
• Place on a nonstick baking sheet.  Bake at 400F (200C) for 35 minutes, until coating starts to brown.  
• Remove and serve.

Cooking schedule: 40 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, 3 small saucepans with lids, small skillet, 2 flattish bowls, baking sheet, small bowl, (used 2X) whisk, dish for marinating, grill basket or pan, barbecue grill Turn oven on, 400F (200C) Start to cook lentils Start to cook egg Mix egg, mustard, Worcestershire Mix crumbs, Parmesan, chili powder Slice zucchini Dip zucchini in egg, crumbs, lay on sheet, bake Mix marinade for salmon, spoon over salmon Light/turn on barbecue grill Snip herbs Slice/chop celery for salad/quinoa

Start to cook quinoa Chop carrots Chop onion Toast pine nuts Sauté carrot, celery, onion for quinoa Mind the egg and lentils Make vinaigrette for salad Slice tomatoes, large and small Divide lentils, refrigerate half Make lentil salad Peel, quarter eggs Arrange salad on plates Finish quinoa pilaf, refrigerate half Add tomatoes to half Start to cook salmon Serve salad, relax, enjoy Done? Remove courgette, salmon Serve

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