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Menu Plan for Fall II: Week 1, Wednesday

Grilled Chicken Breasts Piccata
Green Bean and Quinoa Salad

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

      One last grain/vegetable salad for the season.  I used black quinoa, but either the tan or red will be fine.  I haven't really been able to tell the difference in the flavors - but I do like the colors.  

Grilled Chicken Breasts Piccata

Total time: 30 minutes
  Capers, tarragon and lemon add a wonderful flavor to chicken breasts. Marinated for just 15 minutes, cooked on the barbecue grill and finished with a lemon, tarragon, caper sauce, these boneless chicken breasts make a lovely gourmet summer dinner, worthy of dinner guests... or just you!

Grilled Chicken Breasts Piccata Ingredients:

 Instructions:

Green Bean and Quinoa Salad

Total time: 20 minutes
    Quinoa is very high in protein and "contains a balanced set of essential amino acids for humans, making it an unusually complete food" according to Wikipedia. Combine with green beans and a light vinaigrette for a healthy salad.  You could substitute Basmati or Jasmine rice.

Green Bean and Quinoa Salad Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small bowls, whisk, dish for marinating,
small saucepan with lid, medium saucepan,
medium bowl
(used 2 X)
Turn on/light barbecue grill
Squeeze lemon
Whisk lemon, oil, divide
Chop 2 tbs capers
Add to lemon/oil for marinade, spoon on chicken
Snip tarragon
Add to lemon/oil for sauce, set aside
Heat water for beans
Start to cook quinoa

Top and tail beans, blanche
Fill medium bowl with cold water
Refresh beans, drain
Start to cook chicken
Make vinaigrette
Slice tomato, chop pepper
Snip basil
Turn chicken
When quinoa is done, put into bowl
Add beans, pepper, tomato, basil, stir
Add vinaigrette, stir
Remove chicken
Slice chicken
Drizzle Lemon Tarragon Sauce over chicken
Sprinkle with capers and serve