Gazpacho, leftover
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Cooking time: 45 minutes for menu |
Gazpacho Time: 5 minutes
Remove gazpacho from fridge and serve - sip while making dinner or sit on the terrace with a glass of wine....
Turkey with Ginger Barbecue Sauce Time: 45 minutes
1 turkey tenderloin 12 oz (350gr) if you can't get a small tenderloin get a larger one and cut it in half,
freeze what you don't use.
Marinade
2 tbs ketchup
2 tbs dry sherry
1 tbs Worcestershire sauce
3 tbs red wine vinegar
2 tbs olive oil
In small bowl mix ingredients for marinade. Pour half over turkey. Set aside to marinate for 15 or longer if you like. Cook turkey on barbecue grill for 25 - 30 minutes or until done (meat thermometer comes in handy...) When done, remove, slice and serve with Ginger Barbecue Sauce.
Note: To roast in the oven bake at 375F for 30 - 35 minutes - check after 30 - as usual all times depend on thickness of turkey.
Ginger Barbecue Sauce Time: 10 minutes
1 cup tomato sauce, 8 oz (240gr)
2 tbs molasses
2 tbs cider vinegar
2 tsp dry mustard
2 tsp ground ginger
1 tbs soy sauce
Heat all ingredients in a small saucepan, whisking to combine. Bring to a simmer just long enough to combine all ingredients. This will keep a week. We'll use it again on Wednesday.
Sweet Corn Time: 15 minutes
6 ears sweet corn, go down to the garden and pick - or to your local farm stand
Butter
salt
pepper
Shuck corn, place on steamer rack in large kettle over an inch of water and steam for 8 - 10 minutes or until done. Take 1 ear, slather with butter, salt and pepper. Eat. Repeat twice. Happy summer!
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Cooking Schedule: 45 minutes |
Find a nice place to sit and enjoy your gazpacho |
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
