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Menu Plan for Summer I: Week 3, Friday

Courgette (Zucchini) Soup
Grilled Scallops with Lemon Ginger Sauce
Basmati Rice with Lemon and Chives
Ginger Glazed Carrots

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

       We use a bit of ginger all summer, so if you have to buy a larger piece for the scallops, don't worry; it'll keep for several weeks.  No scallops?  Substitute shrimp, cooked the same way. Serve the soup hot, room temp. or cold.

Zucchini (Courgette) Soup

Total time: 30 minutes
    This is a simple recipe, but delicious. You could chop some olives to sprinkle on top, snip fresh chives or even a dab of pesto on top of the yogurt! Don't peel the zucchini, it's healthier and gives the soup a nice color! 

 Ingredients:

• 2 cups chopped zucchini    1 about 8" (20cm) long
• 1 medium onion
• 1 1/2 cups (12oz, 360ml) chicken stock
• 1 tbs butter
• 1 tsp fresh thyme
• 2 tbs (1oz, 30gr) Greek or plain yogurt for garnish

 Instructions:

• Chop onion and zucchini. 
• In medium saucepan sauté onion in butter until transparent. 
• Add zucchini and just enough chicken stock to cover. 
• Bring to a boil, reduce heat, cover and simmer for about 15 minutes. 
• Purée solids, adding enough of the stock to get the consistency for the soup that you like - we like it thick. 
• Snip thyme leaves and stir into soup. 
• Serve, either hot or cold, with a dollop of yogurt in the center.

Grilled Scallops with Lemon Ginger Sauce

Total time: 15 minutes
    Scallops cook quickly on the barbecue.  You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the 'center', but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough

 Ingredients:

• 12oz (360gr) sea scallops (large scallops)   substitute shrimp or firm white fish
• 1 tsp soy sauce
• 1 tsp paprika, hot or sweet
• 1 tbs olive oil
• skewers if scallops are small - makes it easier to grill
• Lemon Ginger Sauce:
• 1/2 tbs minced ginger - the equivalent of 3 'quarter' or '1 euro' size slices
• 1 shallot
• 2 tsp walnut or sesame oil
• 1/3 cup (3oz, 90ml) chicken stock
• 1/3 cup (3oz, 90ml white wine
• juice from 1/2 lemon, about 2 tbs
• 1 tsp soy sauce  

 Instructions:

• If using wooden skewers soak in water for a few minutes. 
• Mix oil, soy sauce and paprika. 
• Toss scallops with sauce. 
• Thread onto skewers, if using. 
• Grill over direct heat 3 - 5 minutes per side, until they are opaque. 
• Remove and serve with Lemon Ginger Dipping Sauce - either on the skewers or off. 
• Lemon Ginger Dipping Sauce:
• Finely chop shallot. 
• Peel and mince ginger. 
• Squeeze lemon, you should have 1 1/2 - 2 tbs juice. 
• Heat oil in small saucepan.  Add shallot, ginger and sauté briefly. 
• Add chicken stock and white wine.  Bring to a boil and boil until reduced by half. 
• Add lemon juice and soy sauce, heat briefly. 
• Remove from heat and allow to cool.

Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.

Basmati Rice with Lemon and Chives

Total time: 20 minutes 
   The lemon makes a very refreshing, light rice side dish. The fresh chives add just a hint of onion.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock
• 2 tbs snipped fresh chives
• juice from 1/2 lemon, about 2 tbs
• 1 tbs salad olive oil

 Instructions:

• Melt butter in small saucepan over medium heat. 
• Add rice, sauté, stirring, for 1 minute. 
• Add stock, cover and cook until done, about 15 minutes.
• Uncover rice and fluff with a fork 
• Add chives, lemon juice and olive oil. 
• Stir gently with a fork to combine. Serve.

Ginger Glazed Carrots

Total time: 20 minutes
    Ginger and sugar pair well with carrot's natural sweetness.... The ginger giving an extra kick to the butter and sugar glaze.

 Ingredients:

• 2 - 3 carrots, depending on size
• 2 tbs butter
• 1 tbs sugar
• 1 tsp minced ginger    substitute 1/8 tsp ground ginger
• salt & pepper

 Instructions:

• Cut carrots into sticks. (see techniques).
• In a medium nonstick skillet melt the butter over medium heat. 
• Add carrots, ginger, and sugar, (salt & pepper if using).  Stir fry for 2 minutes. 
• Add just enough water to barely cover the carrots, turn the heat to medium-high, cover and bring to a boil. 
• Remove cover and cook, stirring occasionally until water is gone, 6 - 8 minutes. 
• Cook another minute or 2 after water evaporates to caramelize the sugar. 

Cooking Schedule: 35 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, scissors, medium bowl, 2 small saucepans, 1 lid, medium saucepan with lid, medium skillet with lid, blender, wooden skewers or grill pan/mat, BBQ grill and tools or large skillet Soak skewers if using Chop onion, sauté Chop zucchini Add zucchini, stock to onion, cover, simmer Snip all herbs Mince all ginger, shallot Saute ginger, shallot for sauce Squeeze lemon, divide Peel, cut carrots Add stock, wine to ginger for sauce, reduce

Mix oil, soy, paprika; add scallops, stir to coat Light/turn on barbecue grill if using Thread scallops on skewers if using Purée soup Add thyme to soup, stir Sauté rice Add stock to rice, cover, simmer Add lemon, soy sauce to dipping sauce Serve soup, garnished with yogurt Done?  Stir-fry carrots Add water to carrots, cover, cook Start to cook scallops Put dipping sauce in nice bowls Add lemon, chives, oil to rice, finish Turn scallops Uncover carrots, cook off Remove scallops, Serve

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By Katie Zeller

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