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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Main Course Menu Plan: Week 8  Summer II

Print Recipes   or   Print / no photos

Day 1: Salmon Salad with Spanish Rice, Pimento Dressing

Total time: 40 minutes
   This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast.  Everything can be cooked ahead and assembled just before serving.

Salmon Salad with Spanish Rice, Pimento Dressing Ingredients:

 Instructions:

Day 2: Brined and Grilled Pork Loin

Total time: 60 minutes with 5 minutes earlier
   Brining pork adds moisture and flavor, making what can be a somewhat dry cut, tender and succulent.  It's easy to do and there's a lot of leeway on the timing: more than 6 hours but less than 24.  If you don't have a deep enough bowl, try a saucepan or even a food bag that seals well. Use an 'instant read' meat thermometer.

Brined and Grilled Pork Loin Ingredients:

 Instructions:

Day 3: Barbecued Flank Steak   

Total time: 25 minutes
     A simple marinade for a simple cut but it imparts lots of complex flavors.  To make the most of a flank steak, cook it quickly to medium-rare, than slice it thinly across the grain at an angle ...think of it as a square and slice diagonally from corner to opposite corner.

Barbecued Flank Steak Ingredients:

 Instructions:

Note:  The photo is not a flank steak - we can't get them but this is fairly close

Day 4: Salad with Pork, Green Beans and Mozzarella

Total time: 35 minutes
    A cold salad can be just the thing for a hot summer evening. 

Salad with Pork, Green Beans and Mozzarella Ingredients:

 Instructions:

Day 5:  Grilled Chicken Breasts with Honey Mustard Glaze

Total time: 30 minutes
    The chicken breasts are first marinated in lemon, oil and garlic, then grilled and basted with a lemon, honey and mustard mix.  Since we are using the reserved marinade as a basis for the basting sauce resist the temptation to taste it.  And stop basting a few minutes before the chicken is done, to finish cooking the sauce.

Grilled Chicken Breasts with Honey Mustard Ingredients:

 Instructions:

Day 6: Teriyaki Chicken and Barley Salad

Total time: 25 minutes
      Grilling the chicken breasts adds lots of flavor to this hearty salad. 

Teriyaki Chicken and Barley Salad Ingredients:

 Instructions

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