6 Day Menu Plan: Week 3  Summer II

This week on the Menu we have:

Teriyaki Grilled

pork chops
Grilled Pork Chops

barley ham   Barley, Ham and Green Bean Salad

Weekly Shopping List 

        As I finished this weeks menu and recipes I realized that summer cooking tends to involve prep work done in stages; things made ahead to cool, to soak up flavors, etc. Usually the early work only involves 5 or 10 minutes, and, usually, has great flexibility as to the timing.  Like the cucumber salad: between 4 and 10 hours ahead to start.  A little work here and there... easy summer cooking....
Refrigerate avocados if they are ripe early (otherwise, leave them on the counter to ripen) 
   Bon Appétit!

Day 1:  Teriyaki Grilled Swordfish
Polenta Salad
White Bean and Celery Salad

Day 2:  Grilled Chicken Satay with Peanut Sauce
Sesame Brown Rice
Crisp Green Beans

Day 3:  Grilled Pork Chops
German Summer Potato Salad
Cucumber Salad
Tomato Mozzarella Salad

Day 4:  Taco Salad, a la française

Day 5:  Grilled, Marinated Chicken Breasts
Pasta Salad with Zucchini (Courgette)

Day 6:  Barley, Ham and Green Bean Salad

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