Tuna and Radish Salad
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Cooking time: 30 - 40
minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Tuna and Radish Salad Time: 15 minutes
2 cans tuna 6 oz (190gr) or 1 large can
2 hard-boiled eggs
1/2 cup sliced radishes
1/3 cup chopped celery
1/4 cup chopped green olives
2 tbs snipped chives
1 tbs snipped tarragon
lettuce leaves
Tarragon
Vinaigrette
Boil the eggs. Combine tuna, radishes, celery, olives and herbs in a medium bowl. Add Vinaigrette to tuna and mix gently. Set aside until eggs are done and you are ready to finish. Before serving peel and chop eggs. Add to tuna and mix gently. Spoon onto lettuce leaves on small plates and serve.
Note: You will probably have some left - I think this really serves 3 or 4 but I like it so... I have the leftovers on a sandwich for lunch the next day or with lettuce in a salad - assuming I get there before you-know-who.
Tarragon Vinaigrette Time: 5 minutes
1 tbs Dijon mustard
1 tbs lemon juice
2 tbs white wine tarragon vinegar
1 tsp snipped fresh tarragon
1/4 cup olive oil - the good stuff
Combine mustard, lemon juice and vinegar in a small bowl and whisk together. Slowly add olive oil, whisking constantly to emulsify. Add tarragon and mix.
Barbecued Veal Chops Time: 20 minutes Should be
started earlier in the day to allow chops to marinate - it only takes about 7
minutes. Do it while you wait for your DH to get ready for whatever....
2 - 4 center-cut veal chops
Barbecue Marinade
1/2 - 3/4 cup tomato sauce or juice - use the rest of the juice from Friday if you had to buy a
12oz (350ml) container
1/3 cup red wine
1/3 cup olive oil
1 tbs lemon juice
1 small onion, chopped
2 cloves garlic, minced - or 1 tsp garlic powder
2 tsp chili powder
1 tsp dried oregano
Mix all ingredients for marinade and pour over chops. Refrigerate for at least 2 and up to 8 hours. Remove chops from marinade and cook on barbecue grill for 4 - 6 minutes a side depending on thickness or until done to desired degree. Could also be sautéed or broiled for about same amount of time. Serve.
Grilled Carrots and Potatoes with Dijon and Thyme Time: 30-40 minutes
2 - 4 potatoes depending on size - enough for 2
2 - 3 carrots
1 tbs Dijon mustard
2 tbs olive oil
1/2 tsp garlic powder
1 tbs fresh thyme
Cut potatoes in 4ths the long way and then in thirds the short way. Peel carrots then cut at an angle into long 'rounds', about 1/4" (.6cm) thick. Put remaining ingredients into medium bowl and mix well - it will get thick. Add potatoes, carrots and toss well to coat. Now you have two choices: you can put them in the oven on a baking sheet with lip (trusty round pizza pan) and bake at 400F (200C) for 35 minutes, or put them in an old 'for barbecue only' metal pan and cook over direct heat on the barbecue, stirring frequently until brown and done, 20 - 25 minutes or over indirect heat for 35 - 40 minutes, stirring occasionally. You know what my choice is - mon mari and the barbecue! Remove from pan and serve.
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Cooking Schedule: 40 minutes |
Chop celery, olives |
Cooking for Two? Or more?
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