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Menu Plan for Summer II: Week 6, Day 2

Barbecued Veal Chops
Oriental Rice and Courgette (Zucchini) Salad
Fresh Peach and Berry Salad

Cooking time:  30 minutes  plus 5 earlier         Cooking schedule: see below for instructions

      If veal chops are hard to find, or outrageously expensive, substitute lamb or pork.   Keep pine nuts in the freezer to keep fresh.

Barbecued Veal Chops

Total time: 20 minutes
   Veal tends to be a mild flavored meat that lend itself well to robust sauces and marinades.  The chops can marinate anywhere from 1 - 8 hours so start the marinade whenever you have a spare 5 minutes.

 Ingredients:

• 2 veal chops, 18oz total weight (540gr)
• Barbecue Marinade:
• 8oz (240ml) tomato sauce
• 1/3 cup (3oz, 90ml) red wine
• 1/3 cup (3oz, 90ml) olive oil
• 1 tbs lemon juice
• 1 small onion, chopped
• 2 cloves garlic, minced - or 1 tsp garlic powder
• 2 tsp chili powder
• 1 tsp dried oregano

 Instructions:

• Mix all ingredients for marinade and pour over chops. 
• Refrigerate for at least 1 and up to 8 hours. 
• Remove chops from marinade and cook on barbecue grill for 4 - 6 minutes a side depending on thickness or until done to desired degree.  
• Could also be sautéed or broiled for about same amount of time.  Serve.

Oriental Zucchini (Courgette) and Brown Rice Salad

Total time: 30 minutes
   I use 'Uncle Ben's' which is all I can get and it is quick cooking.  It looks like brown Basmati and cooks in 15 minutes.  You could substitute Basmati, if you prefer.  The cooked rice is combined with the sautéed zucchini and a light, oriental vinaigrette just before serving.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock or whatever your rice calls for
• 1 small - medium zucchini (courgette) about 7 " (17cm)
• 2 cloves garlic
• 1 tsp olive oil
• 1 tsp sesame or walnut oil
• 2 tsp soy sauce
• 1/4 tsp ground ginger or 1 tsp fresh, chopped
• 1 tbs toasted pine nuts  toast for 4 minutes, dry pan
• Vinaigrette:
• 2 tbs brown sugar
• 2 1/2 tbs red wine vinegar
• 1 tbs snipped fresh parsley
• 1 tbs water
• 2 tsp oil - sesame or walnut is best
• 2 tsp soy sauce

 Instructions:

• Cook rice in stock according to package directions.
• Mince garlic. 
• Slice zucchini in half the long way and then into 1/4" (.6cm) slices. 
• Heat medium nonstick over medium heat. 
• Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes.  Remove nuts and set aside. 
• In same skillet heat oils over medium heat.  Add garlic, ginger and soy sauce and sauté briefly.
• Add zucchini and continue to sauté for about 15 minutes, stirring occasionally with a wooden spoon, until zucchini is tender. 
• Vinaigrette:
• Put all ingredients in small bowl and whisk well - will not emulsify.
• To finish: When rice is done put into a medium bowl. 
• When zucchini is done add to rice. 
• Add the vinaigrette and toss well. 
• Sprinkle with pine nuts.  Serve.

Fresh Peach and Berry Salad

Total time: 10 minutes
   Summer fruits are at their peak.  I used white peaches and fresh strawberries. ( My strawberries are the ever-bearing variety.)  Use whatever peaches and/or nectarines and berries are in season.  A bit of sugar, vanilla and Greek Yogurt finishes off this salad.  You could also add a bit of fresh mint or a tot of rum.....

 Ingredients:

• 1 cup fresh berries
• 1 - 2 peaches or nectarines
• 1 tbs sugar
• 1/2 tsp vanilla  do not use if you are adding rum
• 4oz (120gr) Greek yogurt

 Instructions:

• Rinse peaches and berries. 
• Stem and cut berries if needed. 
• Cut peaches in half around pit and twist, gently.  If the peaches are 'freestone' the halves will come apart easily.  Slice.  If they are 'clingstone' the halves will not budge and you'll have to cut the peach off the stone in chunks. 
• Put fruit into a medium bowl and sprinkle with sugar.  Stir gently. 
• Mix yogurt and vanilla. 
• Add to fruit and stir gently.  Serve.

Cooking Schedule: 30 minutes plus 5 earlier Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, small bowl, dish for marinating, medium skillet,small saucepan with lid, 2 medium bowls, barbecue grill Earlier in the day: Make marinade for chops Spoon over chops, coat well, refrigerate Dinner: Turn on/light barbecue grill Start to cook rice Slice zucchini Mince garlic, ginger

Toast pine nuts; remove, set aside Sauté garlic, ginger Add zucchini, sauté Wash fruit, slice, stem, etc Sprinkle sugar, add yogurt, vanilla, refrigerate Mind the zucchini Make vinaigrette Cook chops When rice is done, put in bowl Add zucchini, vinaigrette, stir, set aside Turn chops Sprinkle pine nuts on rice salad Remove chops, serve Don't forget the fruit salad...

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