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Menu Plan for the week of Sept. 6, 2013:  Monday's Recipes

Grilled Turkey Teriyaki
Warm Zucchini Pasta Salad / Peanut Ginger Dressing

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

    Another warm pasta salad with peanut dressing - this one has the addition of ginger to add a little heat.

Grilled Turkey Teriyaki                                              Preparation and cooking time:  15 minutes
  Turkey cutlets are great for a quick main course.  Paired with a simple Teriyaki marinade, these can be ready in under 10 minutes.... But you have to let the barbecue grill warm up!  Or just quickly sauté in a nonstick skillet. 

2 - 4 turkey cutlets, depending on size  12oz total (360gr)
2 - 3 tbs Teriyaki marinade

This is very work intensive:  Open bottle of Teriyaki marinade and pour some on the turkey cutlets. Set aside to marinate for a bit.  When ready cook on barbecue grill for 2 - 3 minutes per side or under broiler for same amount of time or sauté in nonstick skillet for 3 - 5 minutes a side - in all cases cook until done.

Warm Zucchini Pasta Salad / Peanut Ginger Dressing                 Time: 30 minutes
     Everyone looks for new, interesting ways to use the summer abundance of zucchini.  With the red peppers, it makes a colorful, warm, summer salad, especially good with the slightly hot/spicy Peanut Ginger Dressing  

1 zucchini (courgette), about 8" long (20cm)
2 cloves garlic
1 tbs fresh ginger
1 red onion
1/2 red pepper
1 tsp olive oil
1 tsp sesame or walnut oil
1 tsp soy sauce
1 cup pasta, penne, rigatoni
Peanut Ginger Dressing
1 1/2 tbs peanut butter    I used creamy
1 1/2 tbs Dijon-style mustard
2 tsp soy sauce
1 tbs sesame or walnut oil
1 1/2 tbs olive oil
4 tsp white Balsamic vinegar
1/4 tsp powdered ginger

Cook pasta according to package directions.  When done drain.  
Slice onion, mince garlic and ginger.  Slice the red pepper the long way then cut slices in half.  Cut zucchini in half the long way, then into 1/4" (6cm) slices.  Heat oils in large nonstick skillet over medium-high heat.  Add onion, sauté 5 minutes.  Add garlic, ginger, pepper and zucchini; turn heat to medium and sauté 6 - 10 minutes longer, depending on how crisp/done you like.  When done to your liking add Dressing and pasta, toss to combine and serve.  I sautéed the veg just until the zucchini started to get limp, about 7 minutes.

Peanut Ginger Dressing: Combine peanut butter, mustard, ginger and soy sauce in small bowl.  Whisk to combine completely.  Add vinegar and oils, whisk well.  

Cooking schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, whisk, small bowl, dish for marinating, pot for pasta, colander, skillet, barbecue grill or skillet Put water on high heat for pasta Spoon Teriyaki sauce over turkey Slice onion Mince garlic, ginger Clean, slice pepper Slice zucchini Light/turn on barbecue grill

Make dressing Sauté onion Start to cook pasta Add garlic, ginger, pepper, zucchini to skillet, sauté     Stand around a bit Start to cook turkey Remove vegetables, put into bowl Add dressing to vegetables, toss Turn turkey Drain pasta, add to vegetables, stir to combine Remove turkey Serve

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By Katie Zeller

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