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Menu Plan for Summer I: Week 8, Friday

Zucchini (Courgette), Tomato and Mozzarella Stacks
Grilled Scallops on Avocado Sauce
Barley with Chives
Lentils Provençal

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

       We're doing a bit of 'planning ahead' with this menu: The rest of the mozzarella will be used on Saturday, and the rest of the zucchini and extra lentils will be used on Monday.

Zucchini (Courgette), Tomato and Mozzarella Stacks

Total time: 20 minutes  
   Three peak seasonal ingredients + 15 minutes cooking = perfect summer first course.  Pour a chilled Rosé and relax.  Drizzle with olive oil and Balsamic if you like... I didn't.  I prefer the pure summer flavors! Fresh mozzarella comes in a round, ball shape, packed in liquid, usually in a bag.  Save leftover cheese in the liquid, in a small bowl.

 Ingredients:

• 4 slices zucchini (courgette),  about 1/2 inch (1.25cm) thick  wrap film over the end of the zucchini and save in the fridge
• 4 slices tomato, almost as thick as the zucchini
• 4 slices fresh mozzarella     should be about half of 'ball', save the rest
• olive oil
• fresh basil leaves
• good olive oil and balsamic vinegar, optional

 Instructions:

• Brush or spray 1 side of the zucchini with a bit of olive oil and place on a baking sheet, oiled side down. 
• Bake, 400F (200C) for 10 minutes, just until the center of the slices starts to look soft and cooked.
• Remove from oven and lay the tomato slices on top. 
• Bake for another 5 minutes. 
• Remove, lay cheese slices on top. 
• Return to oven until cheese melts, another 3 - 5 minutes. 
• Remove, arrange two on each plate, garnish with basil and serve. 

Hint: If you don't have a brush, dip a corner of a paper towel in the oil to brush on.

Grilled Scallops on Avocado Sauce

Total time: 20 minutes
   With the sweet scallops and creamy avocado, this is a rich dish.... I served fewer scallops than usual.  Use a grill pan or basket for easy handling and be careful not to overcook.

 Ingredients:

• 10oz (300gr) sea scallops (large scallops)   substitute shrimp or firm white fish
• 1/2 tsp cumin
• 1 tbs lime juice
• 2 tbs oil
• Avocado Sauce:
• 1/2 avocado
• 3 tbs Greek or plain yogurt
• 2 tbs lime juice
• 1/4 cup chicken stock
• 3 tbs snipped chives

 Instructions:

• Mix oil, cumin and lime juice. 
• Add scallops and stir to coat.
• Avocado Sauce:
• Purée avocado, yogurt, lime juice and chicken stock in a blender until smooth. 
• Stir in chives.
• Grill scallops over direct heat 3 - 5 minutes per side, just until they are opaque.
• Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
• To serve: Divide Avocado Sauce and spoon onto 2 plates.  Arrange scallops on Sauce and serve.

Note: Wrap remaining avocado half in cling film, place, cut side down, on a plate and refrigerate.

Barley with Chives

Total time: 20 minutes 
   Barley is not just for soup!  It's a hearty, nutritious grain; easy to cook and flavorful.  I get the quick-cooking barley which takes about 15 minutes.  Cooked in chicken stock and finished with a bit of oil and fresh herbs, it's chewy texture is a fun change from rice or pasta.

 Ingredients:

• 1/2 cup (2.8oz, 80gr) quick-cooking barley
• 1 cup (8oz, 240ml) chicken stock (or more, depending on type of barley)
• 3 tbs fresh, snipped chives
• 1 tbs fresh, snipped basil
• 1 tbs good olive oil

 Instructions:

• Cook barley in stock until done, stirring occasionally. If all stock is not absorbed, drain. 
• Stir in olive oil, herbs and serve.

Lentils Provençal

Total time: 45 minutes  
     I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence. 

 Ingredients:

• 2/3 cup dried lentils
• 2 cups (16oz, 480ml) chicken stock
• 1 bay leaf
• 3 shallots
• 2 cloves garlic
• 2 tsp olive oil
• 12 Greek olives
• 1 tbs fresh parsley   substitute 2 tsp dried
• 1 tbs Dijon-style mustard

 Instructions:

• Briefly inspect the lentils in case someone missed the odd stone.  Rinse and drain.
• Cook the lentils in water and/or stock, with the bay leaf, about 30 minutes / according to package directions or until done. 
• When done, remove from heat and drain if needed. Remove the bay leaf.
• Finely chop shallots and mince garlic. 
• Heat oil in medium skillet over medium heat.  When hot add shallots and garlic, sauté until tender, about 10 minutes. 
• Pit the olives if needed.  (I place them on a board, lay the blade of a heave knife flat on top and smack the knife with my hand, smashing the olive.  This cracks them and the pits can easily be picked out.  You could use a meat pounder, too.)
• Roughly chop olives and add to shallots along with the parsley and lentils.  Heat through. 
• Stir in the mustard and serve.

Cooking Schedule: 45 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, medium bowl, medium skillet, 2 small saucepans with lids, baking sheet, blender, BBQ grill, basket, mat or pan or large skillet Turn oven on, 400F (200C) Light barbecue if using charcoal Pick over lentils, rinse, start to cook Snip all herbs Chop shallot, mince garlic Pit olives if needed Slice tomatoes, courgette, mozzarella Oil 1 side of zucchini, place on baking sheet, bake Mind the lentils Sauté shallots, garlic Squeeze lime Make Avocado Sauce Remove zucchini, add tomato, return

Turn shallots, garlic off, remove from heat Drain lentils if done, if not turn heat to low Remove zucchini, add cheese, return Start to cook barley Mix cumin, lime, oil Add scallops, stir, set aside Turn on barbecue if using gas Remove zucchini, arrange on plate, garnish, serve Done? Mind the barley Cook scallops Put shallots back on heat Drain lentils, refrigerate half Add other half of lentils to shallots with parsley Turn scallops Add mustard to lentils, finish Add chives, basil to barley and finish Spoon Avocado Sauce on plates, add scallops Serve

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