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Main Course Menu Plan: Week 2 Summer II
Day 1: Salmon, Smoked Salmon, Avocado and Asparagus Pasta
Total time: 30 minutes
I used cold-smoked, moist, Irish smoked salmon, but use any type you like. It will cook, ever so slightly, while it warms with the pasta.
Ingredients:
- 1 1/4 cups (4.2oz, 125gr) pasta
- 5oz (150gr) smoked salmon
- 5oz (150gr) fresh salmon
- 12oz (360gr) asparagus
- 3oz (90gr) cherry tomatoes, about 2/3 cup
- 1 avocado
- 1/2 medium leek
- 2 tbs snipped chives substitute 1 tbs dried
- 2 tsp snipped tarragon substitute 1 tsp dried
- 2 tbs fresh lemon juice, divided, juice from 1/2 lemon, save the other half
- 2 tsp cooking olive oil
- 1 tbs salad olive oil
Instructions:
- Cook pasta according to package instructions. Drain.
- Poach salmon:
- Put fresh salmon into a small skillet. Add enough water to come half way up the sides of the fish.
- Add 1 tbs lemon juice. Cover and simmer, 8 - 10 minutes, just until it turns opaque and flakes easily.
- Remove, drain and break into large chunks.
- Blanch asparagus:
- Snap off ends of asparagus. If white use vegetable peeler and peel bottom half of stalk.
- Cut asparagus in 1 1/2 inch (4 cm) lengths.
- Fill large saucepan half full of water and bring to a boil over high heat. When boiling, drop in asparagus and parboil for 2 minutes if green, 3 if white.
- Drain and immediately rinse with cold water.
- The rest:
- Slice leek.
- Cut tomatoes in half.
- Cut avocado into cubes.
- Slice smoked salmon.
- Snip herbs.
- Sauté leek in cooking olive oil for 3 minutes.
- Add blanched asparagus, sauté 3 minutes longer.
- Add smoked salmon, tomatoes, herbs, remaining lemon juice, salad olive oil, and warm slightly, stirring gently.
- Add drained pasta, avocado, poached salmon, stir gently. Serve warm or at room temperature.
Day 2: Barbecued Stuffed Pork Loin
Total time: 60 minutes with 10 earlier
This is marinated for a few hours in a cross between a brine and a classic pork rib sauce. I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest). There is enough pork for two meals. Be sure to save any leftover sauce for the leftover pork!
Ingredients:
- 1 pork loin roast, 24oz (720gr)
- Marinade/Barbecue Sauce:
- 1/2 cup (4oz, 120ml) coffee 1/2 - 3/4 tsp instant dissolved in hot water or brewed coffee
- 1/2 cup (4oz, 120ml) maple syrup
- 1/4 cup (2oz, 60ml) ketchup
- 2 tbs cider vinegar
- 1 tbs Worcestershire sauce
- 1 tbs soy sauce
- 1 tsp garlic powder
- 1 tsp dry mustard
- Stuffing:
- 3oz (90gr) mushrooms, about 1/2 cup finely chopped
- 2 slices Prosciutto
- 2 tbs dry bread crumbs
- 3 tbs marinade
Instructions:
- At least 2 hours or up to 8 hours earlier:
- Mix all ingredients for marinade/barbecue sauce.
- Cut a lengthwise slit down the center of the pork loin almost all the way through. Leave about 1/4" (.5cm). You want to be able to open it like a book.
- Spread the pork out in a deep dish and pour the marinade over.
- Turn the pork to coat, cover and refrigerate.
- Dinner time:
- Finely chop mushrooms and Prosciutto.
- Mix mushrooms, Prosciutto and bread crumbs in a small bowl.
- Add 3 tbs of marinade and mix well.
- Remove pork from marinade, reserving marinade, and let drain a bit.
- Lay pork out with cut side up. Spread the stuffing on one side up to 1/4" from the edges.
- Fold the other side over and tie well with kitchen string: Cut five 10 inch lengths of string and wrap around pork and tie every 2 inches or so - making certain that you do one as close to each end as possible.
- Cook pork on barbecue grill for 45 - 60 minutes or until done, basting 3 or 4 times with the Barbecue Sauce.
- When done, slice and serve with more Barbecue Sauce on the side.
- Or: Could also be baked at 400F for 45 - 60 minutes or until done but you won't get the sugary crust. It is done when it's still slightly pink in the center - slice and peak or use a meat thermometer. An instant read meat thermometer is best for a nice, juicy roast. Cook it to an internal temperature of 145F (62C) See techniques.
- To make barbecue sauce:
- Put reserved marinade in a small saucepan and bring to a boil. Boil for 5 minutes.
- Remove 1/3 cup to use as a basting sauce and reserve the rest to use as a dipping sauce for this meal and with the leftover pork.
Day 3: Tuna Cannellini Pasta Salad with Creamy Herb Dressing
Total time: 25 minutes
With the addition of white beans this becomes a main meal pasta salad. Using a yogurt based rather than mayonnaise based dressing keeps it healthy... but still creamy.
Ingredients:
- 1 1/4 cups (4.2oz, 125gr) farfalle pasta
- 1 tbs salad olive oil
- 9oz (270gr) tuna
- 1 3/4 cup (15oz, 450gr) white beans (cannellini)
- 3oz (90gr) cherry tomatoes, about 1/2 cup
- 1/2 cup green olives
- 2 - 3 ribs sliced celery, about 2/3 cup
- 1/2 green or red bell pepper
- 1 tbs fresh snipped tarragon
- 1 tbs fresh snipped chives
- Creamy Dressing:
- 1/2 cup (4oz, 120gr) Greek or plain yogurt
- 1 tbs Dijon mustard
- 1 tbs lemon juice
- 1 tbs fresh snipped chives Substitute 2 tsp dried
- 1 tbs fresh snipped tarragon Substitute 2 tsp dried
- 2 tbs salad olive oil
Instructions:
- Cook pasta according to package directions.
- When done, drain, rinse with cool water, put in a large bowl and toss with 1 tbs olive oil.
- Open, drain and rinse beans.
- Open and drain tuna.
- Cut cherry tomatoes and olives in half.
- Slice celery - diagonally is nice.
- Cut pepper into matchsticks, then in half.
- Snip herbs.
- Make dressing:
- nip tarragon and chives with scissors.
- In small bowl whisk yogurt, mustard and lemon juice.
- Add oil, a bit at a time and whisk well. Add herbs. This will keep a week.
- Add half of the dressing to the pasta and toss gently to coat.
- Break up tuna and add to pasta along with the rest of the ingredients,
- Toss lightly to combine. Taste and add as much more dressing as desired. I used it all.
Day 4: Salad with Potatoes, Turkey and Avocado
Total time: 30 minutes
You can do the potatoes and turkey in a skillet or on the barbecue grill. The time is about the same. Use a mix of greens if you can.
Ingredients:
- 10oz (300gr) turkey cutlets substitute 2 boneless, skinless chicken breasts
- 2 tbs Teriyaki marinade or sauce
- 2 medium potatoes, (10oz, 300gr)
- 1 tbs olive oil
- 1 avocado
- lettuce for 2 main meal salads
- Mustard Vinaigrette:
- 2 tbs whole grain mustard
- 2 tbs Greek or plain yogurt
- 1 tbs sherry vinegar
- 1/2 tbs soy sauce
- 2 tbs good olive oil
Instructions:
- Potatoes:
- Cut potatoes into bite size pieces and coat with the olive oil.
- Either cook in a pan on the barbecue if you are using, or sauté in a large, nonstick skillet over medium heat until done and lightly browned, 20 - 25 minutes.
- Turkey:
- Put turkey on a plate and spoon Teriyaki marinade over both sides.
- Cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) or sauté in nonstick skillet for the same amount of time.
- Remove and slice into strips.
- Vinaigrette:
- Put all ingredients in a small bowl and whisk well to combine.
- The rest:
- Prepare lettuce, rinse and spin dry if needed.
- Slice avocado.
- To assemble:
- Add half of the vinaigrette to the lettuce and toss well to coat.
- Divide and arrange on 2 plates.
- Divide and arrange potatoes, turkey and avocado.
- Drizzle with remaining vinaigrette and serve.
Day 5: Cheeseburgers with Glazed Mushrooms
Total time: 20 minutes
Simple grilled burgers topped with a thick wedge of runny Brie or goat cheese and sautéed mushrooms: adult cheeseburgers. We normally eat burgers with a fork and a glass of red. Feel free to have them on a bun with a Mountain Dew.
Ingredients:
- 12oz ground beef (360gr mince)
- 3oz (90gr) Brie or Chevre (aged goat cheese), sliced
- 1 tbs bread crumbs
- 1 tbs ketchup
- 1 tbs Worcestershire sauce
- 1 tsp thyme
- 1/4 tsp garlic powder
- 4oz (120gr) mushrooms
- 2 tsp olive oil
- 2 tsp Worcestershire sauce more
- 1 tsp soy sauce
Instructions:
- For the burgers:
- Put bread crumbs, ketchup, Worcestershire sauce, garlic, and thyme in a medium bowl and mix well.
- Add the beef. Mix well - hands work best, and form into 3 or 4 patties.
- Cook on barbecue grill over direct heat for 3 - 5 minutes per side, using a grill pad or pan if you have one, it's easier.
- Or sauté in a nonstick skillet for the same amount of time.
- When burgers are almost done, move off heat and top with the cheese.
- Cover for a minute if possible. Remove as soon as cheese starts to melt, spoon some mushrooms over and serve.
- For the mushrooms:
- Trim and thickly slice mushrooms.
- Heat 2 tsp oil, 2 tsp Worcestershire and soy sauce in medium nonstick skillet over medium heat.
- Add sliced mushrooms and sauté until nicely glazed, stirring and turning frequently, about 7 minutes.
Day 6: Chicken Breasts with Orange/Mustard Glaze
Total time: 30 minutes
There is no oil in this marinade but the sugar in the marmalade can burn a bit so these have to be watched. Done right, there is a lovely caramel taste...
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tsp dry mustard
- 1/2 cup Teriyaki sauce
- 2 tbs orange marmalade
Instructions:
- Mix Teriyaki sauce and mustard well with a whisk, add marmalade.
- Pour over chicken breasts and let marinate for 10 - 20 minutes or longer.
- Either cook 10 - 15 minutes on barbecue grill or under broiler (4 inches ) for 6 - 8 minutes a side. They should be nicely browned and juices should run clear when pierced with a knife. They could also be baked for 30 minutes @350 F.
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