Summer is coming to an end but we still have lots of beans, zucchini (courgette), a few tomatoes and the last of the sweet corn. We're starting to use the oven more, and, soon, the grill will be retired for winter. This menu uses Prosciutto on three nights, and Creamy Brie on two.
Friday: Prosciutto and Basil Stuffed Tomatoes
Barbecued Salmon
Potatoes with Sage and Brie
Sautéed Courgette (Zucchini) and CeleryWe're having our last rosado of summer, again from the Somotano region of Spain, a Vinas del Vero. We're having a light local wine, Fiefs Vendéen with the Salmon.
If you would like to learn more about French wines check out this site french wine a day.
Saturday: Tortilla de Calabacín
Grilled Poussin (Cornish Hens) with Honey Mustard Glaze
Quinoa with Fresh Herbs
Green Beans with Prosciutto and Garlic ChipsWe'll finish the Vinas del Vero with the Tortilla, and have a Margaux, Château Boyd Cantenac with the Hens.
Sunday: Dijon Burgers with Grilled Peppers and Onions
German Summer Potato Salad
Sweet Corn on the Cob, optionalMonday: Tomato, Avocado and Mozzarella Pasta/Grilled Sausages
Tuesday: Grilled Chicken Breast Piccata
German Summer Potato Salad, leftover
Green Beans and CeleryWednesday: Grilled Pork Chops Diablo, summer version
Brown Rice Pilaf
Grilled Courgette (Zucchini)Thursday: Turkey Balsamic
Brown Rice Pilaf Salad with Green BeansTo post comments about the menus or recipes go to the Menu of the Week.
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