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

Salad with Sausage, Potato and Chevre
Melon or other Fruit

Cooking time:  35 minutes for menu      Cooking schedule: see below for instructions

     This uses the rest of the goat cheese from Friday.  It also happens to be our favorite summer salad.

Salad with Sausage, Potatoes and Chevre

Total time: 35 minutes 
   The warm potatoes and sausages melt the creamy goat cheese, coating the lettuce with a flavorful dressing.  Use any flavor sausage you like; I used pork with olives.

 Ingredients:

• 4 - 6 sausages, 10oz total weight (300gr)
• 2/3 carton chevre, 3.5oz (110gr) (goat cheese - this is a soft cheese that comes in a little 4-sided pyramid shaped carton;  my 'brand' is Chevraux, I think in the U.S. it's Chavrie
• 2 medium potatoes (10oz, 300gr)
• 1 tbs olive oil
• Lettuce - enough for a main meal salad for 2
• large handful of fresh basil leaves
• 2 tbs fresh, snipped chives
• Pepper
• Vinaigrette:
• 1 clove garlic
• 1 tbs Dijon-style mustard
• 1 tbs lemon juice
• 2 tbs white wine tarragon vinegar
• 4 tbs salad olive oil

 Instructions:

• Cut potatoes into bite size pieces and coat with the olive oil.
• Either cook in a pan on the barbecue if you are using it or put on a baking sheet in a 400F oven for 25 minutes. 
• Cook sausages - either on the barbecue grill or in a frying pan on the cook top. 
• Tear lettuce and put in a large bowl. 
• Snip chives.
• Tear large basil leaves, leave small ones whole. 
• Add herbs to lettuce
• Vinaigrette:
• Mince garlic.
• Combine garlic, lemon juice, mustard and vinegar in bowl and whisk well.
• Slowly drizzle in olive oil whisking constantly so that the dressing emulsifies (gets thick).
• To finish:
• Add 1/4 of the vinaigrette to lettuce and toss to combine using tongs (or salad utensils).
• When sausages are done cut into bite size pieces and add to lettuce - they will be warm.
• When potatoes are done add to salad - again, warm is okay - not necessary, but okay.
• Add the chevre to the salad with a spoon - just in small chunks. 
• Add about 1/3rd more of the dressing and toss well.  As you toss the salad you will see the residual warmth from the sausage and potatoes combined with the dressing is causing the chevre to coat the lettuce leaves making a very creamy salad.
• Add more dressing as you like, using all of it or reserving some to be added at table.  Fresh pepper is also nice..... serve.

Fresh Fruit

Fresh seasonal fruit - melon, peaches, cherries

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, small bowl, whisk, scissors, salad spinner, baking tray and skillet OR grill pan and barbecue grill Turn on oven or light/turn on barbecue grill Cut potatoes,coat with oil, cook Prepare lettuce, wash, spin dry Snip herbs Mind the potatoes

Start to cook sausages Make vinaigrette Put lettuce, herbs in salad bowl, add vinaigrette, toss Spoon chevre onto lettuce Mind potatoes, sausages, wait for them to finish Cut sausages, add to salad Add potatoes to salad Toss well, taste, adjust vinaigrette Serve and eat! Don't forget the fruit

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By Katie Zeller

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