Menu Plan for Summer II: Week 7, Friday


Weekly Menu

Shopping List

Daily Recipes:


Warm, Stuffed Courgette (Zucchini) Cups
Grilled Tuna with Mustard Sauce
Potato Salad with Mushrooms and Chevre

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

      In the interest of light, summer eating, we're having our vegetable as starter. The fish is simple, the potato salad complex...  Get the best grade of tuna you can. I buy 'white' which I prefer to 'red' - those are my choices.  Substitute halibut, or other firm fish. 

Warm Stuffed Zucchini (Courgette) Cups

Total time: 40 minutes;
   Little cups are formed by scooping the seeds out of thick slices, but leaving a base to hold the stuffing.  A bit of cheese is added for the last few minutes, to just melt and bubble around the edges.  Healthy and pretty!  These would be great for a party, as all the work could be done ahead, and then baked at the last minute.

Warm Stuffed Zucchini (Courgette) Cups Ingredients:


Grilled Tuna with Mustard Sauce

Total time: 15 minutes
     If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it's okay to eat raw).  Regular tuna we normally have medium.  If it gets to close to well done it tends to be dry.  The Mustard Sauce adds a rich finish to the dish.

Grilled Tuna with Mustard Sauce Ingredients:


Potato Salad with Mushrooms and Chevre

Total time: 30 minutes
    Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese, finished with lots of fresh basil and chives - this is not your ordinary potato salad.  Full of complex flavors, it is best served with simple, grilled meat of fish.

Potato Salad with Mushrooms and Chevre Ingredients:


Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, medium bowl, large skillet,
baking sheet, small saucepan, dish for marinating,
BBQ grill, basket, mat or pan or large skillet

Turn oven on, 400F (200C)
Slice zucchini, scoop out cups
Dip bottom of cups in oil, place on baking sheet
Trim, slice onion, add to cups
Finely chop tomato, add to cups
Start to bake zucchini
Mince garlic
Trim, slice mushrooms
Sauté garlic, mushrooms
Slice potatoes
Remove mushrooms, garlic to bowl
Add oil, potatoes to skillet, cover, cook
Snip / tear all herbs

Slice cheese
Make Mustard Sauce
Light grill if using charcoal
Uncover potatoes, stir
Remove zucchini from oven, add cheese, return
Make marinade, spoon over tuna
Turn on gas barbecue if using
Turn potatoes down to low
Remove zucchini and serve
Relax, enjoy...
Start to cook tuna
Turn potatoes up to finish, if needed
Add herbs, goat cheese to mushrooms/garlic
Turn tuna
Add potatoes to mushroom/cheese, toss /melt
Put potato salad in a pretty bowl
Remove tuna
Serve all and enjoy!

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