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Menu Plan for Summer II: Week 6, Friday

Caesar Salad
Grilled Lemon Shrimp
Pasta with Fresh Tomato Sauce
Green Beans with Garlic and Rosemary

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

     Caesar Salad, the original, is really quite simple to make at home.  With Romaine at it's peak in July, now is the perfect time. The same for the Fresh Tomato Sauce with Basil.  Simple summer cooking!

Classic Caesar Salad  

Total time: 15 minutes   plus 5 minutes earlier
     This is the hub's specialty....  From the Joy of Cooking. He has left out the raw egg on occasion, and it worked fine without it.  Anchovies are classic  - but it's still good without them, as well. If you use the raw egg, it's easiest to use your hands to mix the salad.

Classic Caesar Salad Ingredients:

 Instructions:

Grilled Lemon Shrimp (Prawns)

Total time: 15 minutes  longer if you have to clean them
    Use a grill pan (it's like a mesh skillet) or a mat for these, if possible.  Or thread them onto skewers (soaked in water for 15 minutes if wood) to make them easier to turn.  We don't want them falling through the grill.

Grilled Lemon Shrimp Ingredients:

 Instructions:

Pasta with Fresh Tomato Saucefresh tomato sauce

Total time: 25 minutes
     With all of the garden fresh tomatoes of summer why have a cooked sauce?  This is so simple, so good, so fresh and so, well, summery. 
Just be careful not to grate your hand.....  And make sure your tomatoes are at their peak!

 

 Ingredients:

 

Pasta with Fresh Tomato Sauce Instructions:

If they're not garden ripened, flavorful tomatoes you might have to add some Balsamic vinegar and olive oil... but that defeats the idea!

Green Beans with Garlic and Rosemary

Total time: 25 minutes
      One doesn't often think of rosemary with beans but it's a lovely combination especially with the garlic chips.

Green Beans with Garlic and Rosemary Ingredients:

 Instructions:

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, large salad bowl, utensils,
medium skillet, small saucepan, box or flat grater,
bowl for pasta, pot and colander for pasta, small
skillet, lid, barbecue grill, grill pan or mat, salad
spinner

Earlier in the day or night before:
Peel garlic, cut, steep in olive oil
Dinner time:
Put water on high heat for pasta
Clean shrimp if needed
Combine garlic, paprika, add shrimp, stir
Grate tomatoes
Snip/tear basil
Top, tail and cut beans
Cube bread
Remove garlic from oil, reserve
Heat 2 tbs oil for croutons
Sauté croutons
Prepare Romaine
Peel, slice garlic (for beans), set aside

Grate Parmesan
Mash anchovies if using
Add salt, pepper, mustard, Worcest, vinegar, oil
Stir lightly
Add lemon juice, Parmesan, stir
Turn on/light barbecue grill of using
Start to cook pasta
Start to cook beans
Add Romaine, to dressing, toss
Add egg if using, serve
Done?  
Remove, drain beans
Add oil, garlic chips to pan, sauté
Drain pasta, rinse, drain/shake well, put in bowl
Add tomato sauce, basil, stir, set aside
Cook shrimp
Melt butter, add garlic, paprika, simmer
Turn shrimp
Mind garlic chips, add rosemary
Add lemon to butter
Remove shrimp, add Lemon Butter, stir
Add beans to garlic, stir
Serve all