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Menu Plan and Recipes

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Menu Plan for the week of June 28, 2013: Friday's Recipes

White Bean and Celery Salad
Grilled Scallops with Fresh Tomato Salsa
Couscous with Browned Red Onions

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

  With all the vegetables in the starter, we didn't bother doing another one for this meal - keeping it simple for summer!

White Bean and Celery Salad

Total time: 15 minutes 
    Lightly sautéed carrots and onions add color to this easy salad of cannellini and celery.  Lots of fresh herbs and a lemony vinaigrette finish it.  For a light lunch, add some good, canned tuna and crusty baguette.

White Bean and Celery Salad Ingredients:

 Instructions:

Grilled Scallops with Fresh Tomato Salsa

Total time: 15 minutes  
    Scallops only take a few minutes to cook They should just go from translucent to opaque.  If you cook them longer they can get tough. We do ours on the barbecue grill but a hot skillet would work just as easily.  Be careful not to crowd and have the pan or grill hot.  They can give off a bit of liquid and you want them to brown, not steam. These are flavored with chili powder and garlic and finished with a spicy Tomato Chili Salsa.

Grilled Scallops Ingredients:

Fresh Tomato Salsa Instructions:

Notes:  Scallops could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Any leftover salsa can be eaten with chips, crackers, whatever.... I just like to have some around!

Couscous with Browned Red Onions

Total time: 25 minutes  
   A slightly sweet red or Spanish onion is fried until well browned, making it sweeter and a nice balance to the slightly salty olives.

Couscous with Browned Red Onions Ingredients:

 Instructions:

Cooking Schedule: 35 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
scissors, small bowl, whisk, (both used 2X) 2 medium
bowls, 1 lid, small skillet, medium skillet, small
saucepan, plate, barbecue grill, baskets and/or mat or large skillet

Slice 1 red onion
Heat medium skillet, add butter, oil, onion, sauté
Chop 1 red onion, divide
Chop carrot
Mince garlic
Sauté carrot, onion, garlic for salad
Reduce heat under onion for couscous, stir
Open, drain, rinse beans, put in bowl
Slice celery, add to beans
Make vinaigrette for salad, add to beans
Add carrot, onion, garlic to beans, stir well
Snip all herbs, add chives, basil to beans, stir, set aside
Chop green pepper, tomatoes, put in bowl

Add raw chopped onion, herbs to tomatoes
Drain, chop chilis, add to tomatoes
Whisk mustard, vinegar, soy sauce, chili powder
Add to tomatoes, stir, set aside
Mind the onions
Slice olives
Heat stock
Put oil on plate, oil scallops
Sprinkle scallops with chili and garlic, set aside
Prepare lettuce leaves, arrange on plates
Spoon Bean Salad on to lettuce leaves
Put couscous in bowl, pour stock over, cover, set aside
Turn onions off but leave in skillet on heat
Serve salad, relax, enjoy
Done?
Cook scallops
Add onions, olives, vinegar to couscous, fluff
Turn scallops
Remove scallops
Serve, Salsa on the side