Menu Plan for Summer II: Week 1, Day 1


Weekly Menu

Shopping List

Daily Recipes:

 Day 1
 Day 2
 Day 3
 Day 4
 Day 5
 Day 6

Lightly Smoked Cod
Couscous and Green Bean Salad

Cooking time: 30 minutes for menu      Cooking schedule: see below for instructions

       We use wood chips a few times during the summer.  A smoker is nice for the cod, but any grill will work.

Lightly Smoked Cod

Total time: 30 minutes
  This is a cross between smoker cooking and grilling, and it flavored the cod perfectly:  a light smoke and dill combination.  It needed nothing else.

Lightly Smoked Cod Ingredients:


Couscous, Spinach and Green Bean Salad 

Total time: 15 minutes
    Couscous is such a good base for all sorts of vegetables and a wonderful way to use up the bits left in the fridge.  Mine tend to be non-traditional - more vegetables than couscous.  Feel free to adjust...

Couscous, Spinach and Green Bean Salad Ingredients:


Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, medium bowl, whisk, small
saucepan, medium saucepan, barbecue grill with
grill pan or baking tray, foil

Light/turn on barbecue grill
Soak wood chips
Prepare fish
Put fish in basket or on mat
Put fish on grill
Drain wood chips, wrap in foil if needed
Add wood chips, partially cover grill
Heat stock for couscous

Heat water for beans
Top and tail beans, cut
Blanch beans
Put couscous in medium bowl
Pour stock over couscous, cover
Check the grill to make sure fish is cooking
Drain beans, put in cold water, drain
Chop tomato for couscous
Shred spinach - use scissors
Mix mustard, vinegar, oil for couscous
Check the fish
Add vegetables, herbs to couscous
Add dressing to couscous, stir
Remove fish, serve

Share this:


Get 7 Dinner Menus, Recipes, Shopping List each Thursday by e-mail: