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Menu Plan for Fall II: Week 1, Friday
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Daily Recipes:
Stuffed 8-Ball Zucchini (Courgette)
Shrimp with Capers, Lemon, and Feta on Orzo
Green Beans with Parmesan
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
The little 8-ball zucchini are so cute; I couldn't resist stuffing them for a first course. And shrimp with lemon and capers is always a treat. More feta will be used during the week.
Stuffed 8-Ball Zucchini (Courgette)
Total time: 35 minutes
The squash I used were about the size of a tennis ball. I mixed a bit of Parmesan and breadcrumbs with the tomato to soak up some of the juices from the squash. If yours are larger, just do 1 and divide it.
Ingredients:
- 2 small, round "8-ball" zucchini (courgette), about 150gr (5oz) each
- 1 medium tomato
- 1 clove garlic
- 1 tsp dry bread crumbs
- 1 tsp Parmesan, grated
- 1/2 tsp paprika
- 1/2 tsp dried basil
- 4 tbs (1oz, 30gr) shredded cheese
Instructions:
- Cut the stem end off of the zucchini.
- With a small spoon scrape out the seeds and flesh from the center, leaving a shell about 3/8" (1cm) thick. If they don't sit flat slice a bit off the bottom.
- Chop the tomato into small chunks.
- Mince garlic.
- Put the tomato, garlic, paprika, basil, Parmesan and bread crumbs into a small bowl and mix well.
- Spoon tomato mixture into the zucchini, pressing it in to fill.
- Put the zucchini into a small baking dish, cover with foil and bake, 400F (200C) for 20 minutes.
- Remove from oven, uncover and carefully sprinkle cheese on top.
- Return to oven and bake until cheese starts to brown, about 10 minutes longer.
- Remove and serve.
Shrimp with Capers, Lemon, and Feta on Orzo
Total time: 25 minutes
Shrimp with a Mediterranean flavor: capers, lemon, feta, black olives, served on a bed of herbed orzo.
Ingredients:
- 12oz (360gr) shrimp
- 1 lemon, 3 - 4 tbs juice
- 2 tbs capers
- 15 Greek dry-cured olives
- 3oz (90gr) feta cheese
- 3 tbs good olive oil, divided
- 1/2 cup (4.5oz, 130gr) orzo
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
Instructions:
- Cook orzo in rapidly boiling water according to package directions. Drain.
- Toss orzo with herbs and 1 tbs olive oil.
- Clean shrimp if needed.
- Juice lemon.
- Pit and roughly chop olives.
- Cut feta into small cubes.
- Heat 2 tbs oil in a large skillet.
- Add shrimp, cook until they curl and turn opaque.
- Add lemon juice, capers, olives and stir to combine.
- Remove from heat and stir in feta.
- To finish: Divide orzo onto two plates.
- Top with shrimp and juices
Green Beans with Parmesan
Total time: 25 minutes
A simple treatment letting the full flavor of the green beans shine through. Use either regular green beans or the flat Italian Romano beans.
Ingredients:
- 6oz (180gr) green beans
- 1/4 cup (2oz, 60ml) chicken stock
- 1 tbs butter
- 2 tbs Parmesan
Instructions:
- Top and tail beans. Cut into 1 1/2" (4cm) lengths or leave long if small - nicer presentation.
- Put in small skillet with stock, put on medium heat and bring to a boil.
- Turn heat to low, cover and simmer until done - about 10 minutes.
- Drain beans and put into a serving bowl.
- Melt butter in the same pan.
- Return beans to pan and toss to coat with butter.
- Put back into serving bowl, sprinkle with Parmesan, stir gently and serve.
Cooking schedule: 40 minutes |
Chop olives |
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