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Menu Plan for Summer I: Week 13, Wednesday

Balsamic Glazed Turkey Cutlets
Orzo with Herbs
Cold Ratatouille Salad

Cooking time:  25 minutes for menu           Cooking schedule: see below for instructions

          The last of the ratatouille is served as a cold or room temperature salad with a splash of Balsamic vinegar to liven it up a bit.  If you still have some left after this it's great as a filling for an omelet....

Balsamic Glazed Turkey Cutlets

Total time: 25 minutes
    Turkey cutlets are an economical and flavorful meat, cut from the turkey breast, and can be used in place of, more expensive, veal scallops.  They should be about 1/4 inch (.6cm) thick.  Because they are so thin they take well to marinades and cook quickly, without a chance of drying out.  They can be quite large; cut to a more manageable size.  If you are unable to find them, and don't have an accommodating butcher to cut them for you, use chicken breasts or buy turkey tenderloin and slice it yourself with a sharp knife.

Balsamic Glazed Turkey Cutlets Ingredients:

 Instructions:

Orzo with Herbs

Total time: 25 minutes  
      I cook orzo the same way I do rice, in just enough stock.  It gets very creamy.

Orzo with Herbs Ingredients:

 Instructions:

Cold Ratatouille Salad  

Total time: 5 minutes
   Another simple dish using leftover ratatouille.

ratatouille salad Ingredients:

 Instructions:

Note:  If you have some olives or feta lurking in the fridge, chop and add!

Cooking schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
whisk, small bowl (used 2 X), small saucepan, dish
for marinating, barbecue grill or large skillet

Turn/light barbecue grill if using
Make marinade, pour over turkey
Sauté orzo in butter
Add stock, simmer

Snip herbs
Whisk vinegar, oil, stir into ratatouille
Grate Parmesan
Stir orzo, when close to finished....
Start to cook turkey
Turn turkey
Add cheese, herbs to orzo
Remove turkey
Serve