Day 1: Grilled Scallops with Fresh Tomato Salsa
Total time: 15 minutes
Scallops only take a few minutes to cook They should just go from translucent to opaque. If you cook them longer they can get tough. We do ours on the barbecue grill but a hot skillet would work just as easily. Be careful not to crowd and have the pan or grill hot. They can give off a bit of liquid and you want them to brown, not steam. These are flavored with chili powder and garlic and finished with a spicy Tomato Chili Salsa.
Ingredients:
- 12oz (360gr) sea scallops (large scallops)
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tbs olive oil
- 2 - 3 skewers optional
- Tomato Salsa:
- 2 garden fresh tomatoes
- 1/2 green bell pepper
- 1/2 red onion
- 1 tsp chili powder
- 1/2 tsp dry mustard
- 1 tsp soy sauce
- 1 tsp Balsamic vinegar
- 1 tbs fresh oregano, snipped substitute 1 1/2 tsp dried
- 1 tbs fresh parsley, snipped
substitute 1 1/2 tsp dried
- 4oz (125gr) green chiles, drained. (use something hotter if you like... I don't do 'hot')
Instructions:
- You either need to use skewers or a grill mat or pan; something to keep the scallops from falling through the grate. If using wooden skewers soak in water for a few minutes.
- Pour olive oil onto a large plate. Dip both sides of scallops into oil.
- Thread onto skewers if using.
- Sprinkle both sides with garlic and chili.
- Grill over direct heat 3 - 5 minutes per side, until they are opaque.
- Remove and serve.
- Tomato Salsa:
- Roughly chop tomatoes, chop onion and pepper.
- Drain and chop chiles.
- Snip herbs.
- In medium bowl whisk together dry mustard, vinegar and soy sauce.
- Add chili powder and whisk.
- Add all remaining ingredients and stir well to combine. Serve. Add hot sauce if you like...
Notes: Scallops could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Any leftover salsa can be eaten with chips, crackers, whatever.... I just like to have some around!
Day 2: Savory Beef Kebabs
Total time: 45 minutes
These are best if prepared earlier in the day and allowed to soak up the flavors - plus it makes dinner a breeze! By doing the meat and some of the vegetables separately you can cook the skewers for different times: allowing the onion to get done to your liking without overcooking the beef.
Ingredients:
- 12oz (360gr) beef loin or sirloin, cut into 1 1/2" (3.75cm) cubes
- 1/2 yellow, orange or red bell pepper
- 1/2 green bell pepper
- 1 red or sweet onion
- 1 small - medium zucchini (courgette) 8" (20cm)
- 6 - 8 mushrooms, large enough to be skewered
- 6 - 8 large cherry tomatoes
- 4 - 8 skewers, depending on length if wood, soak in water while preparing the rest
- Marinade:
- 3 tbs olive oil
- 3 tbs ketchup
- 2 tbs Worcestershire sauce
- 1 tbs soy sauce
- 1 tbs chili powder
- 1 tbs paprika
- 1/2 tsp ground ginger
- 1 tsp garlic powder
- Hot pepper sauce or red pepper flakes - optional too hot for me ;)
Instructions:
- Put wooden skewers in water to soak.
- In small bowl whisk together all ingredients for marinade.
- Pour over meat and let marinate for 20 - 30 minutes, or longer.
- Clean mushrooms, removing stems. Add to marinade.
- Cut each half pepper into 1 1/2 " (3.75cm) squares.
- Peel and cut onion into 8 wedges.
- Cut zucchini into slices about 1/2 inch (1.25cm) thick.
- At this point you can set it all aside while the meat marinates, or assemble the skewers and allow to marinate on the skewers.
- To assemble:
- Remove meat and mushrooms from marinade.
- Put onions, zucchini and peppers in the marinade and stir to coat.
- Thread meat, tomatoes and mushrooms onto half of the skewers, alternating.
- Remove vegetables from marinade and thread onions, peppers and zucchini on the remaining skewers, alternating.
- To cook:
- Start to cook the vegetable-only skewers first, over indirect heat with the cover closed.
- After about 7 minutes, lift cover and turn vegetables, moving over direct heat.
- Add beef skewers over direct heat.
- Cook for 6 - 10 minutes, or until beef is done to your liking, turning halfway through cooking time.
- Vegetables should be crisp-tender.
- Remove and serve with Basmati Rice or Couscous.
- Could also be cooked under the broiler (grill) for 12 - 15 minutes, or until done.
Yogurt Dipping Sauce
Ingredients:
- 1/3 cup (3oz, 90gr) Greek or plain yogurt
- 1 tbs olive oil
- 1 tsp lemon juice
- 2 tsp snipped fresh mint leaves (spearmint) if you don't have any, you could use 1 tsp dried mint or leave it out
- 2 tsp fresh snipped chives
- 1 tsp fresh snipped tarragon
Instructions:
- Combine all ingredients in a small bowl.
- Mix well and refrigerate until ready to use. Serve with kebabs.
Day 3: Chicken Salad with Roasted Potatoes, Shallots and Onions
Total time: 30 minutes
Grilling the chicken breast and vegetables adds the perfect summer flavors to make this salad an easy hit. Grilling the shallots and onions brings out and caramelizes their natural sugars. The entire dish is made outside on the barbecue (hopefully).
Ingredients:
- 2 boneless, skinless chicken breasts
- 3 tbs Balsamic vinegar - divided
- 3 tbs olive oil - divided
- 1/2 tsp garlic powder
- 3 - 5 shallots
- 2 small or 1 medium onion
- 2 medium potatoes
- Lettuce - enough for 2 main meal salads
- Vinaigrette:
- 1 tbs Dijon mustard
- 2 tbs Balsamic wine vinegar
- 4 tbs good olive oil
- 1 tbs freshly snipped chives
- 1 tbs freshly snipped basil
- 1 clove garlic
Instructions:
- In small bowl whisk together 2 tbs vinegar, 2 tbs oil and garlic powder.
- Pour over chicken and set aside to marinate.
- Clean onion and cut into quarters vertically.
- Clean shallots.
- Cut potatoes into large bite-size pieces.
- Mix 1 tbs vinegar and 1 tbs olive oil, add potatoes, onions, shallots and toss to coat.
- Cook on barbecue grill in any old metal pan that has been designated for barbecue use - stirring frequently, for about 25 minutes or until brown and done.
- OR put in 400F (200C) oven for 30 minutes or until done- stirring half way through cooking time.
- Remove chicken from marinade and cook on barbecue for 14 - 18 minutes, turning once.
- OR sauté for about the same amount of time - or until done.
- Vinaigrette:
- In small bowl whisk mustard and vinegar.
- Slowly add oil whisking constantly. You may have to stop adding oil and just whisk periodically - you don't want to see the oil separately - it should be incorporated as it goes into the mixture. Add oil and whisk until it emulsifies (thickens and combines).
- Finely mince garlic and snip herbs.
- Add to vinaigrette and whisk.
- To finish:
- Prepare lettuce, tear if needed and put in a large salad bowl.
- Add 2 - 3 tbs vinaigrette and mix well. Taste and add more as needed.
- Remove vegetables and chicken from wherever.
- Slice chicken.
- Add chicken and vegetables to salad, toss once or twice and serve.
Day 4: Grilled Honey Mustard Pork Chops
Total time: 30 minutes
The heat of a good Dijon-style mustard is nicely tempered with the sweetness of honey. I use the grocery store honey that comes in a squeeze bottle for marinades rather than the single-flower artisan honey that I like on my bread.
Ingredients:
- 2 - 4 pork chops, 12oz total (360gr) if boneless
- Marinade:
- 1 tbs honey
- 1 tbs Dijon-style mustard
- 1 tbs red wine vinegar
- 1/2 tsp garlic powder
- 3 tbs olive oil
Instructions:
- Mix all ingredients for marinade and spoon on chops, turning to coat.
- Let marinate for 15 - 20 minutes.
- Cook on barbecue for 5 - 8 minutes per side or until done. Should be slightly pink near bone when done - take a peak (techniques).
- Or fry in nonstick skillet over medium-high heat the same amount of time. Serve.
Note: If you cook it too long pork tends to be dry - unless you cook it really, really long - but that's winter cooking ... this is summer.
Day 5:
Niçoise Pasta Salad
Total time: 25 minutes
Traditionally (besides being served on lettuce) this should have the small, black Niçoise olives but I use the dry-cured Greek - because I didn't want to bother pitting the small ones. Get the best canned tuna you can find. Salade Niçoise always uses canned, never fresh. The pasta takes the place of the potatoes.
Ingredients:
- 6oz (180gr) green beans
- 1/2 cup (3oz, 90gr) cherry tomatoes
- 1/2 yellow or orange bell pepper
- 9oz (270gr) canned tuna
- 2 eggs, hard cooked
- 1/2 cup black or green olives, (or both) pitted and halved
- 2 tbs fresh snipped chives Substitute 2 tsp dried
- 1 1/4 cups (4.2oz, 125gr) pasta - bite-size, penne, fusilli
- 4 anchovy fillets optional
- Vinaigrette:
- 1/4 cup salad olive oil
- 2 tbs tarragon white wine vinegar
- 1 tbs Dijon-style mustard
- 1 tbs lemon juice
- 1 tbs fresh tarragon Substitute 2 tsp dried
- 2 tbs snipped chives Substitute 2 tsp dried
Instructions:
- Boil eggs.
- Cook pasta according to package directions.
- Top and tail beans and cut in half.
- Fill a medium saucepan 2/3 full of water and bring to a boil over high heat.
- Add beans and blanch for 3 minutes.
- Drain and rinse with cold water.
- To make vinaigrette:
- Whisk vinegar, mustard and lemon juice.
- Slowly add oil, whisking until it emulsifies.
- Add tarragon, chives, stir and put into a large salad bowl.
- The Salad:
- Add beans to vinaigrette.
- Cut tomatoes in half and add to vinaigrette.
- Clean pepper by cutting in half and discarding seeds. Slice half of the pepper and add to vinaigrette.
- Snip chives and add.
- Cut olives in half and add (you get the picture.. - stir gently after each addition.).
- Drain tuna, and add.
- When pasta is cooked, drain and add to mix in salad bowl.
- Toss lightly to combine.
- Quarter eggs and arrange on top.
- Garnish with anchovies, if desired, and serve.
Day 6: Balsamic Glazed Turkey Cutlets
Total time: 25 minutes
Turkey cutlets are an economical and flavorful meat, cut from the turkey breast, and can be used in place of, more expensive, veal scallops. They should be about 1/4 inch (.6cm) thick. Because they are so thin they take well to marinades and cook quickly, without a chance of drying out. They can be quite large; cut to a more manageable size. If you are unable to find them, and don't have an accommodating butcher to cut them for you, use chicken breasts or buy turkey tenderloin and slice it yourself with a sharp knife.
Ingredients:
- 2 - 4 turkey cutlets, depending on size, 12oz total weight (360gr)
- 1 tbs Dijon-style mustard
- 2 tbs Balsamic vinegar
- 2 tbs olive oil
Instructions:
- Mix mustard and vinegar.
- Slowly whisk in olive oil until you have a thick marinade.
- Pour over turkey and let marinate for at 10 - 15 minutes.
- Remove from marinade and cook on barbecue grill for 3 - 5 minutes per side or until done.
- OR sauté in nonstick skillet for 4 - 6 minutes a side or until done.
- Remove and serve.
- Arrange half of the avocado and tomato on each plate, drizzle with a bit of vinaigrette and serve.
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