Lettuce Salad with Tuna and Avocado
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Cooking time: 40 minutes cooking time for menu Cooking schedule: see below for "menu" instructions |
Lettuce Salad with Tuna and Avocado Time: 10 minutes
1 6 oz can tuna (180gr)
1 small avocado
Lettuce for 2 small salads
2 oz feta (60gr)
Olives for garnish
Hummus Vinaigrette
Prepare lettuce and put into medium bowl. Add half of the vinaigrette and toss lightly to combine. Taste and adjust. Arrange on 2 dinner plates. Slice avocado and fan out next to lettuce. Open and drain tuna and arrange next to lettuce. Sprinkle with feta and olives. Drizzle with a bit more vinaigrette and serve.
Hummus Vinaigrette
2 tbs hummus
1/2 tbs sherry vinegar
1 tsp Dijon mustard
3 tbs olive oil, the good stuff
1
tsp oregano fresh
1 tsp snipped chives
In small bowl whisk hummus, vinegar, and mustard. Slowly whisk in olive oil. When incorporated add herbs and whisk to combine.
Note: We're using 3 - 4 oz of hummus in the salads this week, use the rest as a veggie dip or spread for sandwiches.
Grilled Beef Roast Time: 15 minutes
16 oz (500gr) beef tip roast or something similar, that will be good cooked to medium rare
4 oz (160gr) mushrooms
2 - 3 tbs Worcestershire sauce
1 - 2 tbs butter
1 tsp garlic powder
pepper
Sprinkle 1 tbs Worcestershire sauce on all side of beef. Sprinkle with 1/2 tsp garlic powder and pepper. Set aside until ready to cook. Clean and thickly slice mushrooms. In medium nonstick skillet heat butter and 1 tbs Worcestershire sauce. Add garlic powder and sliced mushrooms. Sauté until well done and starting to caramelize/glaze, adding more butter and sauce if needed. Keep warm. Cook beef on barbecue grill, starting over indirect then moving to direct heat to finish. Time depends on thickness. We had a piece that was about 3" X 2" X 2" (7 X 5 X 5 cm). We had it over indirect heat for about 10 minutes, then cut a slit to check. It was rare. We put it back on direct heat (over the hot coals) for about 4 minutes longer. It was a perfect medium rare. Remove and let rest 5 minutes. Slice and arrange on platter. Pour mushrooms over and serve.
Faux Patatas Bravas Time: 35 minutes
2 medium potatoes
1 tbs olive oil
1 tbs herbes de Provence
1 tbs sherry vinegar
Pimiento Sauce left from Friday
1 tsp paprika
Cut potatoes into large pieces. Whisk together the oil, herbs and vinegar. Add potatoes and toss to coat. Cook in grill pan on barbecue grill about 25 minutes or until done and starting to brown and get a bit crispy. Or you can roast them in the oven: Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan). Bake at 400F for 30 minutes. Gently warm Red Pepper Sauce. When done, put into a bowl and pour warmed red pepper sauce over. Sprinkle with smoky Paprika.
Green Beans with Browned Butter Time: 30 minutes
7 - 8 oz (150gr) green beans
1 1/2 tbs butter
Pepper
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm) or leave whole. Put beans, 1/4 cup of water into a small pan, cover and simmer until done, about 15 minutes. If beans dry out add a little more water. When done drain beans, put into a serving bowl and put the pan back on medium heat. Add butter and brown it, being careful not to let it get too dark. It will go from light brown to dark very quickly once it starts. Add pepper and beans, toss to coat and serve.
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Cooking Schedule: 40 minutes |
Add tuna to plate |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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