Menu Plan for Summer I: Week 13, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Tomatoes Stuffed with Prosciutto and Basil
Barbecued Stuffed Pork Loin
Pesto Potato Gratin
Sautéed Chard with Browned Onions

Cooking time:  70 minutes for menu          Cooking schedule: see below for instructions

       Typical fall cooking, using both the oven and the barbecue grill. Both pork and potatoes are for 2 meals. We have to take advantage of the tomatoes in season.

Tomatoes Stuffed with Prosciutto and Basil

Total time: 30 minutes
  A little bit of good Prosciutto imparts a lot of flavor to this easy first course.  You could substitute crisp, crumbled, fried bacon or chopped regular ham.

Tomatoes Stuffed with Prosciutto and Basil Ingredients:


Barbecued Stuffed Pork Loin

Total time: 60 minutes     with 10 earlier
   This is marinated for a few hours in a cross between a brine and a classic pork rib sauce.  I stuffed it with mushrooms and ham and cooked it on the barbecue. After removing the pork from the marinade I boiled the marinade for 5 minutes, reducing it to use both as a basting sauce (some of it) and a dipping sauce (the rest).  There is enough pork for two meals.  Be sure to save any leftover sauce for the leftover pork!

Barbecued Stuffed Pork Loin Ingredients:

stuffed pork loin, sliced Instructions:

Pesto Potato Gratin

Total time: 60 minutes 
   Simple ingredients but complex tastes.  We tend to think of pesto as something for cold or barely warm dishes but it mellows and permeates the potatoes in this, slightly cheesy, gratin.  I used a cheese called Mimolette, but Colby or mild Cheddar would be good.  This makes enough for 2 meals.  

Pesto Potato Gratin Ingredients:


Sautéed Chard with Browned Onions

Total time: 15 minutes
   A simple dish of sweet onions and slightly bitter chard. 

Sautéed Chard with Browned Onions Ingredients:


Cooking Schedule: 70 minutes plus 5 earlier
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl (used 3X), dish to marinate,
baking dish, baking sheet, small saucepan, large
nonstick skillet, barbecue grill, basting brush,
kitchen string,
Earlier in the day:
Make marinade
Cut a slit in the pork loin, lay flat in dish
Add marinade, turn pork to coat, cover, refrigerate
Dinner time:
Turn on/light barbecue grill
Turn oven on (400F, 200C), arrange 2 shelves
Remove pork from fridge, let warm up a bit
Slice potatoes, cheese
Assemble gratin, cover, bake
Clean, trim mushrooms; finely chop
Finely chop Prosciutto
Mix stuffing for pork
Stuff pork, tie
Cook pork
Pour marinade into saucepan, boil 5 minutes

Remove 1/3 cup for basting sauce
Baste pork
    15 minute break
Baste pork
Cut tops off tomatoes, scoop out center
Snip herbs
Chop Prosciutto
Make stuffing for tomatoes, stuff
Top with cheese, bake
Wash, trim chard; cut
Slice onion, sauté
Baste pork
     Pause while stuff cooks
Uncover potatoes
Remove tomatoes
Add chard stems to onions, turn heat to low
Check temp on pork, remove, let rest if done
Serve tomatoes
Remove pork if not done previously
Add chard leaves to onions, cover, cook
Remove potatoes
Slice pork, serve

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