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Menu Plan for Summer II: Week 8, Monday

Salad with Mozzarella, Tomatoes and Brined Pork
Cucumber Salad, leftover

Cooking time: 35 minutes for menu          Cooking schedule: see below for instructions

     This is a bit of a variation on the Salad Niçoise, with potatoes and green beans.  We roasted the potatoes for a bit more color and flavor. 

Salad with Pork, Green Beans and Mozzarella

Total time: 35 minutes
    A cold salad can be just the thing for a hot summer evening. 

Salad with Pork, Green Beans and Mozzarella Ingredients:

 Instructions:

Old-Fashioned Cucumber Salad

Total time: 1 minutesOld-Fashioned Cucumber Salad

 Ingredients:

 Instructions:

 

 

Cooking schedule: 35 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl, whisk, medium saucepan, 2 medium
bowls, strainer, baking sheet, salad bowl

Turn oven on, 400F (200C)
Cut potatoes
Toss potatoes with oil, arrange on sheet, roast
Put water on high heat for beans
Top and tail beans, cut
Blanch beans

Drain beans, refresh, drain, set aside
Slice pork
Turn potatoes if you like
Cut tomatoes, cheese
Prepare lettuce
Make vinaigrette
Get cucumber salad from fridge and give a stir
      Wait for potatoes
Toss lettuce with a bit of vinaigrette
Finish salad
Serve all