Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

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!

Lentil and Herb Salad Ingredients:

 Instructions:

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.

Grilled Glazed Salmon Ingredients:

 Instructions:

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.

Quinoa Pilaf Ingredients:

 Instructions:

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.

Baked Zucchini (Courgette) Rounds Ingredients:

 Instructions:

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