Menu Plan for Summer I: Week 3, Saturday


Weekly Menu

Shopping List

Daily Recipes:


Wilted Lettuce Salad
Grilled Turkey Pesto Rolls
Faux Patatas Bravas
Green Beans with Butter and Pine Nuts

Cooking time: 40 minutes for menu      Cooking schedule: see below for instructions

      The salad is meant to be just wilted, not cooked.  It only takes a few seconds - a few turns, to achieve that and should be eaten immediately.  Pine nuts can be kept in the freezer.

Wilted Lettuce Salad

Total time: 10 minutes 
     This is an old-fashioned salad, normally made with freshly picked leaf lettuce rather than head lettuce. I use Black-Seeded Simpson, but any loosely packed head with delicate leaves, like Red or Green Oak Leaf or Salad Bowl will work.

Wilted Lettuce Salad Instructions:


Grilled Turkey Pesto Rolls

Total time: 35 minutes
  These are a bit fussy because each roll has to be tied separately, but they are well worth the extra time.  If doing for a larger group, assemble ahead. 

turkey rolls Ingredients:


Note:  If you can't get turkey cutlets, use 2 chicken breasts: cut almost through, starting on the 'straight' edge of the breast, giving you a pocket the shape of the breast with 1/2 inch of 'uncut' chicken around 3 sides. Fill the 'pocket with pesto, Prosciutto and basil, tie and grill.

Faux Patatas Bravas 

Total time: 35 minutes
   These are not as hot as the 'real' ones in Spain.  If you would like more heat add red pepper flakes or a few drops of bottled hot sauce.  The translation is 'Fierce Potatoes' (not 'brave'). The Pimiento Sauce is enough for 2 dishes.

Patatas Bravas Ingredients:


Leftover Pimiento Sauce can be used with grilled chicken breasts or grilled fish or grilled pork chops. Use half for the Patatas Bravas.

Green Beans with Butter and Pine Nuts

Total time: 20 minutes 
  I like the flavor pine nuts add, just sprinkling a few on a vegetable or salad can turn a plain dish into something a little more special.  Quickly sautéing them in butter adds a light toasting.

Green Beans with Butter and Pine Nuts Ingredients:


Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl, small saucepan with lid, large skillet,
saucepan with steamer basket and lid, barbecue
grill, grill pan for potatoes, basket or mat for
turkey, barbecue tools, kitchen string, blender

Turn on/light barbecue grill
Mix vinegar, oil for potatoes
Cut potatoes, add to vinegar/oil, stir
Put potatoes in pan, cook
Assemble turkey rolls, tie, set aside
Chop all shallot, divide
Mince garlic
Sauté shallot, garlic, chili powder for pimiento sauce
Cut bacon
Add remaining ingredients to pimiento sauce
Bring sauce to boil, reduce heat, cover, cook
Top, tail beans, cut, put in steamer basket, set aside
Mind the potatoes

Sauté bacon, shallot for salad
Prepare lettuce, chop dill
Purée pimiento sauce, keep 1/2 warm, 1/2 in fridge
When bacon is crisp, add vinegar, sugar
Start to cook turkey rolls
Put beans on heat
Add lettuce to skillet, turn, wilt
Serve salad, relax and enjoy
    Interrupt yourself after 7 minutes
Turn turkey rolls
Turn beans off
Finish salad Done?
Remove potatoes
Uncover beans
Mind the turkey rolls
Empty steamer pan, add butter, pine nuts, sauté
Add pimiento sauce to potatoes, stir, add paprika
Remove turkey rolls
Add beans to pine nuts, stir
Snip string on turkey rolls, Serve

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