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Menu Plan for Spring II: Week 13, Sunday
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Daily Recipes:
Simple Grilled Burgers
American Potato Salad
Tomato Garlic Salad
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
Burgers and Potato Salad.... It's summer! I refer to this as 'American' potato salad because it is.... And because I also make different German and French potato salads.
Simple Grilled Burgers
Total time: 30 minutes
I used beef but these would be equally good with ground turkey or chicken. If using poultry I would use white wine. The crumbs, wine, etc. add a bit of moistness and a whole lot of flavor!
Ingredients:
- 12oz (360gr) ground beef ( mince)
- 2 tbs breadcrumbs
- 1 tbs red wine or stock
- 1 1/2 tbs ketchup
- 2 tsp Dijon-style mustard
- 1/2 tsp garlic powder
Instructions:
- Put all ingredients into a large bowl and mix well.
- Shape into 3 or 4 patties.
- Cook on barbecue grill over direct heat for 4 - 5 minutes per side.
- Or sauté in nonstick skillet for same amount of time.
- Remove and serve.
Traditional American Potato Salad
Total time: 30 minutes
I know one is not supposed to mess with a classic, but I lightened it up a bit substituting yogurt for some of the mayonnaise. I use Dijon mustard because regular yellow salad or ballpark mustard is not available here. If you use salad mustard, I would use 4 tbs, rather than 3. This is enough for 2 meals.
Ingredients:
- 4 medium potatoes, 16oz (480gr) total
- 2 hard boiled eggs
- 2 - 3 ribs celery
- 2 tbs snipped chives
- 1 tbs good olive oil
- 1/3 cup (3oz, 90gr) mayonnaise
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 3 tbs Dijon-style mustard or 4 tbs yellow salad mustard
Instructions:
- Hard boil eggs.
- Slice the potatoes for salad and put in a steamer basket over an inch of water and steam over medium heat for 15 minutes or until done.
- When done, put the potatoes into a bowl and immediately drizzle with 1 tbs olive oil, stir to coat and allow to cool for 5 minutes.
- Chop celery.
- Snip chives.
- Peel and chop eggs.
- To make dressing: Put mayonnaise, yogurt and mustard in small bowl and mix. Taste - add more mustard if you like (I like a lot) or mayo or yogurt to get the flavor you prefer.
- Add most of the dressing to the potatoes and mix lightly.
- Add celery, eggs and chives, stir to combine.
- Add the rest of the dressing if needed - to your taste. Serve.
Note: The yogurt adds a nice, tangy flavor and keeps the calories down a bit. If too thick you can thin with a bit of milk or cream or olive oil.
Tomato Garlic Salad
Total time: 10 minutes
I prefer to make this with cherry or grape tomatoes (from my garden) but any, fresh, vine-ripened tomato will work. I make it on Sunday, we have some every night and I just add more tomatoes to it all week as they ripen, - starting fresh whenever we finish it all...
Ingredients:
- 1/2 cup (3oz, 90gr) red cherry tomatoes
- 1/2 cup (3oz, 90gr) yellow cherry tomatoes - or all red
- 1 tbs fresh basil, snipped
- 1 tbs fresh chives, snipped
- 3 cloves garlic
- 2 tbs salad olive oil
- 1/4 - 1/2 tsp salt - sea salt if you have it.
Instructions:
- Finely mince garlic.
- Put garlic and oil in a small serving bowl and let rest while you deal with the tomatoes.
- Cut tomatoes in half (that was tough).
- Snip herbs.
- Add both to garlic oil and sprinkle with salt. Stir gently.
- This is good today, better tomorrow.
Cooking Schedule:
30 minutes for menu |
Oil basket or pan for burger |
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