Cooking time: 60 minutes for menu Cooking schedule: see below for "menu" instructions |
Chicken Breasts with Sage, Rosemary and Lemon Time: 30 minutes
2 chicken breasts, boneless, skinless
3 tbs lemon juice
2 tbs olive oil
1 tbs ketchup
1 tbs fresh sage, chopped
1 tbs fresh rosemary, chopped
Chop herbs. In small bowl mix lemon juice, oil, ketchup and herbs. Place chicken breasts in a dish with sides and pour marinade over. Let marinate 15 - 30 minutes or up to 4 hours in the refrigerator. Remove from marinade and cook on barbecue grill for 7 - 10 minutes per side, or until done, basting with marinade. Could also be sautéed in a nonstick skillet for same amount of time. Serve.
Sweet Corn Time: 15 minutes
6 ears sweet corn, go down to the garden and pick - or to your local farm stand..this is the last of ours :(
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!
Cucumber Salad my mother's recipe Time: 10 minutes plus 1 hour
3 - 4 cucumbers
1 tbs salt
2 tbs sugar
1/4 cup cider vinegar
1 tbs fresh chives, snipped
1/2 tsp pepper
Peel cucumber and thinly slice on box slicer. Layer with the salt in a large bowl. Cover with a plate, add a weight of some sort and let sit for an hour. Drain, rinse lightly and squeeze dry. Add remaining ingredients, mix well. Serve. This gets better the next day. My mother would add sour cream to this and eat on top of boiled, buttered potatoes!
Sliced Tomatoes Time: 2 minutes
2 tomatoes
salt and pepper - optional
Slice and serve.
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Cooking Schedule: 60 minutes |
Slice the tomato |
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.
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