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Menu Plan and Recipes

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Menu Plan for the week of July 5, 2013: Friday's Recipes

Warm Stuffed Zucchini (Courgette) Cups
Grilled Salmon with Dill Sauce and Salad
Potato Salad with Mushrooms and Chevre

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

     Our vegetable is the first course with just a small salad to go with the salmon and potatoes - lighter meals for the heat of summer.

Warm Stuffed Zucchini (Courgette) Cups

Total time: 40 minutes 
   Little cups are formed by scooping the seeds out of thick slices, but leaving a base to hold the stuffing.  A bit of cheese is added for the last few minutes, to just melt and bubble around the edges.  Healthy and pretty!  These would be great for a party, as all the work could be done ahead, and then baked at the last minute.

Warm Stuffed Zucchini (Courgette) Cups Ingredients:

 Instructions:

Grilled Salmon with Dill Sauce and Salad

Total time: 20 minutes
     Dill is often passed by as an herb (other than for dips) but it pairs well with fish and adds flavor to salad dressings.  There is a lot of salt on the fish, but it's brushed off before eating.

Grilled Salmon with Dill Sauce and Salad Ingredients:

 Instructions:

Potato Salad with Mushrooms and Chevre

Total time: 30 minutes 
    Warm, crisp, sautéed potatoes, mushrooms and garlic enveloped in creamy, melted soft goat cheese, finished with lots of fresh basil and chives - this is not your ordinary potato salad.  Full of complex flavors, it is best served with simple, grilled meat of fish.

Potato Salad with Mushrooms and Chevre Ingredients:

 Instructions:

Cooking Schedule: 40 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, 2 small bowls, medium bowl, large skillet,
baking sheet, plate, BBQ grill, basket, mat or pan
or baking sheet

Turn oven on, 400F (200C)
Slice zucchini, scoop out cups
Dip bottom of cups in oil, place on baking sheet
Trim, slice onions, add to cups
Finely chop tomato, add to cups
Bake zucchini
Mince garlic
Trim, slice mushrooms
Sauté garlic, mushrooms
Sprinkle dill, salt on salmon, set aside
Slice potatoes
Remove mushrooms, garlic to bowl
Add oil, potatoes to skillet, cover, cook
Snip / tear all herbs

Slice cheese
Make Dill Sauce
Make Salad Dressing
Uncover potatoes, stir
Prepare lettuce
Turn on / light barbecue grill
Remove zucchini from oven, add cheese and return
Turn potatoes down to low
Cook salmon
Remove zucchini and serve
Relax, enjoy...
Done?   
Turn potatoes up to finish, if needed
Turn salmon
Add herbs, goat cheese to mushrooms/garlic
Arrange lettuce on plates. drizzle with Dressing
Add potatoes to mushroom/cheese, toss to melt cheese
Put potato salad in a pretty bowl
Remove salmon, add to plate, add Dill Sauce
Serve all and enjoy!