Menu Plan for Fall II: Week 2, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Chick Pea and Herb Salad
Barbecued Pork Loin
Barbecued Potato Chips
Zucchini (Courgette) and Tomato Gratin

Cooking time:  60 minutes for menu    Cooking schedule: see below for instructions

       We did a small pork loin; enough for dinner this night and leftovers for Sunday's quiche.  If you get a larger roast, use some for sandwiches - or whatever. We always rinse canned beans to eliminate most of the sodium. The Parmesan Crisps will just need to be sliced and baked. The Zucchini Tomato Gratin will be for 2 dinners.

Chickpea, Egg and Herb Salad with Parmesan Crisps

Total time: 20 minutes
    A simple salad, but full of flavor from the herbs and tapenade.  The Parmesan Crisps, made from puff pastry with a bit of oil and Parmesan, are so delicious no one will believe they're so simple to make. 

Chickpea, Egg and Herb Salad with Parmesan Crisps Ingredients:


Parmesan Crisps 

Time:  15 minutes



Barbecued Pork Loin

Total time: 60 minutes
    The Grill Expert came up with the idea of having a very thin basting sauce to keep the pork moist... It worked. The pork is enough for 2 meals.

Barbecued Pork Loin Ingredients:


Barbecued Potato Crisps

Total time: 50 minutes
   Some people eat ketchup on French Fries (chips).  I prefer Aioli mayonnaise on mine.... But why not barbecue sauce on crisps?

Barbecued Potato Crisps Ingredients:


Zucchini (Courgette) and Tomato Gratin

Total time: 55 minutes
Zucchini (Courgette) and Tomato Gratin   Thin slices let the flavors meld together easily.  The breadcrumbs between the layers soak up all the goodness from the tomatoes and the zucchini.... All topped with a golden, cheesy crust.  This will be enough for 2 meals.  


 Instructions:courgette tomato

Cooking Schedule: 60 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 small bowls, whisk, small saucepan with lid,
medium bowl, baking dish, baking sheet used 2X,
wire rack, barbecue grill

Light/turn on barbecue grill
Turn oven on 400F (200), arrange 2 shelves
Start to hard cook eggs
Slice Parm Crisps, lay on baking sheet, bake
Make rub for pork, rub on
Start to cook pork
Make basting sauce for pork, baste
Slice zucchini
Slice tomatoes
Snip all herbs
Assemble tomato zucchini gratin, bake
Baste pork
Mix oil, salt for potatoes
Cut potatoes, add to salt/oil
Remove Parmesan Crisps to wire rack, cool

Arrange potatoes on baking sheet, bake
Baste pork
Mind the eggs
Make Barbecue Sauce
Drain beans, rinse, drain
Baste pork
Cool eggs, peel
Combine oil, tapenade, chickpeas, herbs
Chop eggs, add to chickpeas, stir
Divide salad on two plates, add Parmesan Crisps
Baste pork
Uncover zucchini tomato gratin
Serve salad
Baste pork with Barbecue sauce
Remove potatoes, turn
Spread with Barbecue sauce, bake
Remove tomato zucchini gratin
Remove pork, let rest
Slice pork,
Remove potatoes, serve

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