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Menu Plan and Recipes

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Menu Plan for the week of July 19, 2013: Friday's Recipes

Lentil and Herb Salad
Grilled Lemon Shrimp
Quinoa Pilaf
Green Beans with Prosciutto

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

     We're making extra lentils and quinoa for a salad on Sunday - cook once; eat twice. All the prep work is done before the starter, the quinoa and beans are cooked while you eat the starter, then about 7 minutes to finish it all up.

Lentil and Herb Salad

Total time: 35 minutes  
  Legumes of all types make wonderful salads.  I use the small, Lentille Verte du Puy for this but you can use the larger tan or brown, as well.   Check your package for correct cooking times...  or taste!

Lentil and Herb Salad Ingredients:

 Instructions:

Note:  To toast pine nuts, heat small nonstick skillet over medium heat.  Add pine nuts and toast, shaking pan occasionally until golden, 4 - 5 minutes.

Grilled Lemon Shrimp (Prawns)

Total time: 15 minutes  longer if you have to clean them
    Use a grill pan (it's like a mesh skillet) or a mat for these, if possible.  Or thread them onto skewers (soaked in water for 15 minutes if wood) to make them easier to turn.  We don't want them falling through the grill.

Grilled Lemon Shrimp Ingredients:

 Instructions:

Quinoa Pilaf 

Total time: 25 minutes  
    The thing I like best about Pilafs (other than the taste) is they are equally good hot, warm or cold, making them perfect for summer cooking, when we all want to be a bit more relaxed.

Quinoa Pilaf Ingredients:

 Instructions:

Green Beans with Prosciutto 

Total time: 30 minutes 
    Rather than sauté the Prosciutto, removing it and serving it crisp, we are cooking it with the beans.  It may not look as pretty but the ham flavor slowly cooks into the beans for a more traditional, southern taste.

Green Beans with Prosciutto  Ingredients:

 Instructions:

Cooking Schedule: 40 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 3 small saucepans with lids, 2 small skillets,
1 lid, small bowl, (used 2X) whisk, dish for marinating,
grill basket or pan, barbecue grill

Cook lentils
Hard cook egg
Clean shrimp if needed
Top and tail beans, cut
Chop Prosciutto
Snip herbs
Slice/chop celery for salad/quinoa
Chop carrots
Chop onion
Mix garlic, paprika for shrimp
Add shrimp, toss to coat
Mince garlic
Mind the egg, lentils
Juice lemon

Make vinaigrette for salad
Slice tomatoes, large and small
Toast pine nuts
       Wait for lentils, egg to finish
Divide lentils, refrigerate half
Make lentil salad
Peel, quarter egg
Arrange salad on plates
Cook quinoa
Cook beans, Prosciutto
Sauté carrot, celery, shallot for quinoa. low heat
Light/turn on barbecue grill
Serve salad, relax, enjoy
Done?  Check quinoa, remove if done
Check beans, uncover
Cook shrimp
Sauté garlic, paprika for shrimp
Finish quinoa pilaf, refrigerate half
Add cherry tomatoes to quinoa pilaf for serving
Finish shrimp, Serve