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Menu Plan for Summer I: Week 11, Day 1

Grilled Tuna with Pesto
Barley with Red Pepper
Sautéed Courgette (Zucchini) with Red Pepper

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

        You can used any firm fish: halibut, swordfish, salmon... but we had some very nice tuna at the fish counter this week.

Grilled Tuna with Pesto

Total time: 25 minutes
    A simple dollop of pesto sauce is a great accompaniment to grilled fish.

Grilled Tuna with Pesto Ingredients:

 Instructions:

Barley with Red Pepper

Total time: 20 minutes 
   A bit of red pepper adds not only some bright color but some bright flavor to almost any food.   I use quick-cooking barley, which takes about 15 minutes.  Cook in chicken stock for added flavor.

Barley with Red Pepper Ingredients:

 Instructions:

Sautéed Zucchini (Courgette) with Red Pepper

Total time: 20 minutes
    Use a smaller zucchini (courgette) for this dish.  The red pepper, chili powder and Worcestershire add just a slight amount of heat.

Sautéed Zucchini (Courgette) with Red Pepper Ingredients:

 Instructions:

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, large plate for tuna, small bowl, large
skillet, saucepan with lid, barbecue grill, grill basket
pan or mat

Turn on/light barbecue grill
Mix marinade, brush on tuna, set aside
Slice 1/2 red pepper, chop 1/2
Slice zucchini
Slice onion

Mince garlic
Make pesto sauce, set aside
Sauté pepper for barley
Add barley, stock, oregano to pepper, cover, simmer Heat  oil, chili powder, Worcestershire
Add onion, pepper, sauté
Cook tuna
Add zucchini, garlic to onions, sauté
Turn tuna
Finish barley
Remove tuna, add dollop of pesto sauce, Serve