Menu Plan for Summer II: Week 2, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Composed Salad with Asparagus
Stuffed, Barbecued Pork Loin
Grilled Potatoes with Mustard and Vinegar
Sautéed Courgette (Zucchini) and Spinach

Cooking time:  60 minutes plus 10 earlier    Cooking schedule: see below for instructions

        The Barbecued Pork makes enough for 2 meals.  If you have any of the summer squash left, refrigerate and use it with the salad on Monday; just shred and toss with the lettuce.

Composed Salad with Asparagus 

Total time: 20 minutes
   A Composed Salad is one that is arranged, artfully, on a plate rather than tossed.  You can use any ingredients you like.... Have fun with it.

Composed Salad with Asparagus Ingredients:


Barbecued Stuffed Pork Loin

Total time: 60 minutes     with 10 earlier
   This is marinated for a few hours in a cross between a brine and a classic pork rib sauce.  I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest).  There is enough pork for two meals.  Be sure to save any leftover sauce for the leftover pork!

Barbecued Stuffed Pork Loin Ingredients:

stuffed pork loin, sliced Instructions:

Roasted Potatoes with Vinegar and Mustard

Total time: 35 minutes
    We grill potatoes a lot in summer; with a lot of variations.... This one is almost like a hot potato salad.

Roasted Potatoes with Vinegar and Mustard Ingredients:


Sautéed Spinach, Yellow Squash (Courgette) and Onions

Total time: 20 minutes
      I used a yellow squash and, coupled with the bright green spinach, it made a very pretty side dish. 

Sautéed Spinach, Zucchini (Courgette) and Onions  Ingredients:  


Cooking Schedule: 60 minutes plus 10 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large dish for marinating, foil, small bowl
(used 2X) whisk, 2 small saucepans, one lid,
medium saucepan, medium bowl, grill pan,
medium skillet, barbecue grill
2 - 8 hours earlier:
Make barbecue sauce
Cut pork loin, spread flat
Pour sauce over, turn, cover, refrigerate
Dinner time:
Turn on/light barbecue grill
Remove pork, let drain
Cook marinade
Start to cook egg
Chop mushrooms, Prosciutto
Make stuffing
Stuff, tie pork
Start to cook pork
Remove 1/3 cup sauce for basting, reserve rest
Put water on high heat for asparagus
Trim, cut asparagus
Mind the egg

Prepare lettuce
Blanch asparagus
Refresh asparagus
Mix mustard, vinegar, oil, herbes, garlic
Cut potatoes, add to mustard mix
Put potatoes in grill pan, cook
Baste pork
Shred squash
Trim, cut spinach
Chop onion, sauté
Snip all herbs
Make Vinaigrette
Assemble Salad
Add squash to onion, reduce heat, sauté
Baste pork
Stir potatoes
Serve salad
Mind the courgette
Remove potatoes
Check pork, remove if done, let rest
Add spinach, stock to courgette, finish
Slice half (or less) of pork
Serve all

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