Menu Plan for Summer II: Week 7, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Polenta Stacks with Avocado Cream
Lamb and Vegetable Kebabs with Minted Yogurt
Summer Couscous

Cooking time:  50 minutes for menu         Cooking schedule: see below for instructions

       Reserve a bit of the pepper and zucchini when making the kebabs to use in the couscous.  The avocado will be finished on Sunday.  If you have any goat cheese left, eat it as a snack or on toast - or stuff some celery with it.   If you prefer you can substitute pork or turkey for the lamb.

Polenta Stacks with Avocado Cream

polenta basil Total time: 15 minutes
    A thin layer of polenta, covered with a creamy avocado and goat cheese spread, paper thin tomatoes, and a bit of Prosciutto and olives: a simple 'stack' for summer.


Polenta Stacks with Avocado Cream Instructions:

Note:  Leave the unused portion or half of avocado in the skin.  Sprinkle with lemon juice, wrap tightly in cling film and store in the fridge, cut side down, on a plate.  Use within 2 days.  In this case we'll use it Sunday.

Lamb and Vegetable Kebabs with Yogurt Dipping Sauce

Total time: 45 minutes
   It does look nice to have the meat and vegetable on the same skewers - and you can do that if you partially pre-cook the vegetables.  I prefer to do it all on the grill, and, as the different foods have different cooking times, arranging them on the skewers accordingly.  Serve on a bed of Summer Couscous, Minted Sauce on the side.

Lamb and Vegetable Kebabs  Ingredients:


Yogurt Dipping Sauce                  Time: 5 minutes  

yogurt sauce Ingredients:


Summer Couscous

Total time: 15 minutes
   Couscous is not a grain but a tiny semolina 'pasta'.  What is normally available is a pre-cooked product to which we just add boiling water or stock... making it very quick, perfect for summer, or anytime!

Summer Couscous Ingredients:


Cooking Schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, whisk, small saucepan (used 2 X), 2 flat-
bottomed bowls for polenta, deep, large bowl,
medium bowl, small bowl, skewers, barbecue grill
Heat stock for polenta
Make marinade in large bowl
Cut meat, add to marinade
Add polenta to stock, whisk
Lightly oil dishes
Spoon polenta into dishes, smooth, refrigerate
Soak skewers if wood
Trim mushrooms, add to marinade
Cut zucchini, add to marinade, reserve 1/4 cup
Cut pepper, add to marinade, reserve 1/4 cup
Cut onion, add to marinade
Snip all herbs
Make yogurt sauce
Light/turn on barbecue grill

Mix avocado, goat cheese
Chop Prosciutto
Slice tomato
Pit, slice olives
Chop reserved pepper, zucchini for couscous
Put pepper, zucchini, couscous in bowl
Heat stock for couscous
Cut cherry tomatoes for couscous
Make vegetable skewers
Pour stock / couscous, peppers, zucchini, cover
Make meat skewers
Remove polenta bases, lay on plates
Assemble Polenta Stacks
Start to cook vegetable skewers
Serve Polenta Stacks
   Interrupt your starter to check veg skewers
Move veg off direct heat
Start to cook meat skewers
Finish couscous, arrange on platter
Remove skewers and serve... yogurt sauce on side

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