Warm Zucchini Cups
|
Cooking time: 45 minutes for menu Cooking schedule: see below for menu instructions |
Note: We are making tomorrow's Vichyssoise tonight, also - it's easy...
Warm Stuffed Zucchini Cups Time: 40 minutes
1 zucchini (courgette), about 2-1/2 inches (7cm) in diameter and at least 7 inches (18cm) long
1 medium tomato
3 - 4 green onions
1.5 oz (45gr) cheese, I used a strong 'Comte', Gouda would work, or whatever is handy
2 tbs fresh snipped basil leaves
olive oil
Greek or other black olives, optional, but we use them in the salad on Monday
Cut the zucchini into six 1 inch (2.5cm) rounds. Using a teaspoon scoop out the center of each round leaving 1/4 inch (.6cm) on sides and bottom. Discard 'trimmings' - there won't be much and zucchini is plentiful. Dip the bottom of each zucchini cup into oil and put on a baking sheet. Clean and finely slice the green onions. You will want about 2 tsp of slices. Divide and put into each zucchini cup. Finely chop the tomato and put on top of the onions, mounding it up a bit to get it all in. Bake in 400F (200C) oven for 30 minutes. While they bake slice the cheese into small thin rectangles, just to make it easier to work with. Remove zucchini and arrange cheese around the edge of the zucchini trying not to let it hang over the sides and leaving some tomato uncovered (prettier). Return to oven until cheese melts. Remove, arrange three on each plate, sprinkle with basil, garnish with olives and serve.
Grilled Halibut with Pesto Butter Time: 15 minutes
2 halibut steaks, 6 oz each (200 gr)
1/2 tsp paprika
1 tsp fresh thyme or lemon thyme, chopped
1 tsp lemon juice
2 tsp olive oil
1 tbs butter, soft - room temperature
1 tbs pesto
Mix butter and pesto. Drop by 1/2 tsp full (or so) onto waxed paper. Either leave in drop shape or flatten into circle...make pretty. Refrigerate until firm. Mix oil and lemon juice. Brush on both side of fish. Sprinkle with paprika and thyme. Place in oiled fish basket or on oiled grill rack over direct heat. Cook about 10 minutes, turning once, or until done - should flake easily and be opaque. Remove and serve with chilled pesto butter on top ...slowly melting and dripping down the sides....
Grilled Potatoes O'Brian Time: 45 minutes
2 medium potatoes, about 5 oz total (150gr)
1/2 green pepper save the rest for Sunday
1/2 orange or red pepper save the rest for Sunday
1 red onion
2 tsp olive oil
2 tsp white Balsamic vinegar
1 tsp soy sauce
Clean peppers, refrigerate half of each. Cut the remaining halves into squares, 3/4 - 1 inch (2cm). Cut the onion in half through stem end. Lay cut side down and cut in half again the long way, then the short way. Cut the potato into bite-size pieces. Put olive oil, vinegar and soy sauce in a large bowl, add all vegetables and toss well to coat. Put into 'grill pan' (a metal or foil pan dedicated to use on the grill) or onto a mesh grill pan (the idea is not to have the stuff fall through the grate into the fire....) Cook over medium heat about 30 minutes, until vegetables have a nice color and potatoes are done. Stir or shake every 10 minutes or so. Serve.
Note: They could also be roasted in the oven. Put potatoes, onions and peppers onto a baking sheet with a lip or into a roasting pan and roast in 400F (200C) oven for 30 minutes.
top of page
Cooking schedule: 45 minutes for menu
|
Add leeks, sauté until soft, about 10 minutes |
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.
All rights reserved unless otherwise indicated
