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Menu Plan for Summer II: Week 10, Day 1

Grilled Glazed Salmon
Quinoa Pilaf
Baked Zucchini (Courgette) Rounds

Cooking time: 40 minutes           Cooking schedule: see below for instructions

      We're making extra quinoa for the salad on Sunday night. 

Grilled Glazed Salmon

Total time: 20 minutes
    Using a natural sweetener like maple syrup or honey brings out the sweetness in the salmon.  Combined with a bit of Balsamic it creates a rich, thick glaze, keeping the salmon moist and tender.

Grilled Glazed Salmon Ingredients:

 Instructions:

Quinoa Pilaf 

Total time: 25 minutes
    The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.

Quinoa Pilaf Ingredients:

 Instructions:

Baked Zucchini (Courgette) Rounds

Total time: 40 minutes
     Similar to the Courgette Sticks, these are made with the cute, round, 8 Ball Zucchini.  I used 2, a wee bit larger than a tennis ball, and made 3 slices out of each.  I didn't turn them.

Baked Zucchini (Courgette) Rounds Ingredients:

 Instructions:

Cooking schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small saucepans with lids, 2 flattish
bowls, baking sheet, small bowl, whisk, dish for
marinating, grill basket or pan, barbecue grill

Turn oven on, 400F (200C)
Mix egg, mustard, Worcestershire
Mix crumbs, Parmesan, chili powder
Slice zucchini
Dip zucchini in egg, crumbs, lay on sheet, bake
Mix marinade for salmon, spoon over salmon

Light/turn on barbecue grill
Chop celery
Chop carrots
Chop onion
Start to cook quinoa
Start to cook salmon
     Pause 10 minutes while stuff cooks 
Sauté carrot, celery, onion for quinoa
Cut tomatoes
Finish quinoa, refrigerate half
Add tomatoes to other half
Remove courgette, salmon. Serve