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    Seasonal Weekly Menus for Summer: June
    Seasonal Weekly Menus for Summer: June
    Seasonal Weekly Menus for Summer: June
    Ebook207 pages1 hour

    Seasonal Weekly Menus for Summer: June

    By Kate Zeller

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    About this ebook

    June signals the start of summer cooking.
    It's time for grilling and picnics and salads and all of the lighter fare of summer. The asparagus, artichokes and spinach of spring are giving way to the tomatoes and green beans and zucchinis of summer.
    But what to do with all of it?
    There’s so much wonderful food at this time of year and (it seems) so little time to enjoy it all.
    Having a weekly menu plan can help you get the most of summer’s bounty and avoid falling into the old, tried and true recipe rut. .
    If someone else prepares that weekly plan, finds interesting new recipes, and does the shopping list, its even easier.
    My menus use lots of fresh, seasonal produce, easy to find ingredients, and avoid processed foods. The recipes are easy to follow and each day has complete menu instructions. The menus and recipes are designed for two but all increase easily. Best of all, I remember that half of a red pepper was used on Tuesday so the other half will get used in a few days.... Even if it goes over to the next menu week.
    In this book you will find 7 full dinner menus for each week in June.
    Each ‘Day’ has all the recipes, including side dishes as well as step-by-step meal preparation instructions. Two days include first courses. There is a coded shopping list for all of the ingredients, grouped by category, for each week.
    Where possible I plan ahead, making enough rice pilaf to have leftovers for a rice pilaf salad, for example. You will see recipes that use 1/4 cup of polenta, or 1/3 cup of rice. I plan carefully to not make too much food.
    It's time to celebrate summer - and make life a bit easier.

    LanguageEnglish
    PublisherKate Zeller
    Release dateMay 26, 2014
    ISBN9781311306920
    Seasonal Weekly Menus for Summer: June
    Author

    Kate Zeller

    American expat, restoring an old farmhouse in France; cooking, blogging, stumbling thru French life. To keep wine on the table I do a weekly menu planning site. The hubs hammers and saws; I cook and garden. Cooking for two can be a challenge - it's easy to make too much food, then eat it! My efforts, (and his efforts) and recipes are chronicled in my blog. All my recipes use fresh, seasonal ingredients. Healthy food for a healthy life. We left Minnesota in the late 90's in search of... better weather? It's a big world, we decided to explore it. After 1 year in Ireland and 7 years in Andorra we are now firmly settled in the-middle-of-nowhere, France. We are restoring a big, old stone farmhouse and raising 2 big puppies. Why, you ask? We don't know... But here we are.

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      Book preview

      Seasonal Weekly Menus for Summer - Kate Zeller

      If possible soak some wood chips early in the day or the day before for the Cod. We keep an old aluminum pan with soaking wood chips next to the grill all summer long, replenishing it as needed. That way they're always available for a bit of extra flavor.

      Menu for the Week

      1-Fri.: Chilled Tomato Vermicelli Soup

      Lightly Smoked Cod

      Couscous, Tomato and Mozzarella Salad

      Asparagus with Soy and Balsamic

      2-Sat.: Spinach and Basil Salad with Avocado

      Grilled Cornish Hens (Poussin) with Spicy Rub

      Grilled Potato and Onion Salad

      Roasted Radishes

      3-Sun.: Chicken Salad with Potatoes, Asparagus

      4-Mon.: Mushroom Burgers

      Brown Rice Spinach Pilaf

      5-Tues.: Pasta / Chicken, Avocado and Peanut Sauce

      6-Wed.: Grilled, Marinated Pork Chops

      Brown Rice and Beans, Oriental Style

      7-Thurs.: Warm Turkey and Garlic Pasta Salad

      Lettuce and Tomato Salad

      Shopping List

      Pantry Items to Check

      olive oil – most days

      sea salt for finishing – often

      olive oil, good, for salads, 10 tbs – 1,2,3,7

      sugar, 1 tsp – 2

      garlic powder, 1 1/2 tsp – 2,4,6

      paprika, 5 tsp – 2,3,4,5,6

      chili powder, 1 tsp – 2

      cumin, 2 1/2 tsp – 2,5,6

      dry mustard, 3/4 tsp – 2,6

      dried dill weed, 2 tsp – 1

      dried marjoram, 1 tsp – 4

      Dijon-style mustard, 3 tbs – 2,3,7

      whole grain mustard, 1 tsp – 7

      ketchup, 1 tbs – 3

      Worcestershire sauce, 2 - 3 tbs – 4,6

      soy sauce, 4 tbs – 1,4,5,6

      peanut butter, 2 tbs – 5

      chicken stock, 3 cups (24oz, 720ml) – 1,5,6,7

      beef stock, 2 1/2 cups (20oz, 600ml) – 1,4

      onions, 3 - 4 – 4,5,6

      garlic, 12 - 13 cloves – 5,6,7

      pimiento stuffed green olives, 1/3 cup – 3

      brown rice, quick cooking, 1 cup (6.6oz, 190gr) – 4,6

      couscous, 1/2 cup (3oz, 90gr) – 1

      pasta, bite-size, 2 1/2 cups (8.2oz, 250gr) – 5,7

      vermicelli or broken spaghetti, 1/4 cup – 1

      white Balsamic vinegar, 2 tbs – 1,7

      sherry vinegar, 1 tbs – 3

      red wine vinegar, 4 tbs – 2,3,6

      Balsamic vinegar, 5 - 6 tbs – 1,2,6,7

      sesame or walnut oil, 1 tbs – 1,5

      Dairy

      shredded cheese, 1/2 cup (2oz, 60gr) – 1,7

      mozzarella balls, cherry-size, 20 small balls – 1,3

      Produce

      cherry tomatoes, 12oz (360gr) – 1,2,3,7

      asparagus, 16oz (500gr) – 1,3

      spinach, 5oz (150gr) – 2,4

      lettuce, enough for 2 large and 2 small salads – 3,7

      use any combination of spinach and lettuce

      avocado, 1 ripe for Sat, 1 ripe for Tues. – 2,5

      potatoes, 4 medium – 2,3

      onion, 1 large sweet or 2 smaller red – 2

      radishes, 1 large bunch – 2,3

      mushrooms, 8oz (240gr) – 4,5

      carrot, 1 medium – 4

      red bell pepper, 1 small – 5

      celery, 1 rib - optional, if in fridge – 6

      Fresh Herbs

      basil, 7 - 8 tbs – 1,2,3,7

      chives, 4 tbs – 1,3,7

      parsley, 3 tbs – 3,7

      substitute 1 tsp dried for 1 tbs fresh

      Meat/Fish

      cod, or other firm white fish, 12oz (360gr) – 1

      Cornish hens, 2 – 2,3

      chicken breasts, boneless, skinless, 2 or 4 – 3,5

      2 if using leftover hens on Sun., 4 if not

      ground beef, 12oz (360gr mince) – 4

      pork chops, 12oz (360gr) if boneless – 6

      turkey cutlets, 12oz (360gr) – 7

      Other

      tomato juice, 12oz (360ml) – 1

      red kidney beans, 15oz (450gr) – 6

      sherry, 5 tbs – 5,6

      wood chips – 1

      foil – 1

      kitchen string – 2

      Go to Table of Contents

      Week 1: Friday's Recipes

      Chilled Tomato Vermicelli Soup

      Lightly Smoked Cod

      Couscous, Tomato and Mozzarella Salad

      Asparagus with Soy and Balsamic

      Cooking time: 35 minutes for menu

      Put the tomato juice in the freezer for a quick chill. The cod is lightly smoked in a regular barbecue grill: either charcoal or gas. If you remember, soak the wood chips earlier in the day or the day before.

      Chilled Tomato Vermicelli Soup

      Total time: 10 minutes

      This is an easy summer soup using pantry items. If made a bit ahead it can be welled chilled but if you can't, just chill the tomato juice ahead of time; even with warm vermicelli, the soup will be cool. Garnish with some fresh basil.

      Ingredients:

      1 1/2 cups (12oz, 360ml) tomato juice, chilled

      1 1/2 cups (12oz (360ml) beef stock

      1/4 cup vermicelli, or other very small pasta substitute broken spaghetti

      1/4 cup shredded cheese, any flavor

      fresh basil leaves

      Instructions:

      Heat the stock in a saucepan until boiling.

      Add vermicelli and simmer for 4 minutes, stirring occasionally. It should be almost done... but not quite. (for other pasta, follow package directions, cooking until almost done)

      Remove from heat and let cool - it will finish cooking and not get too done.

      When no longer hot, add the tomato juice, stir well and chill until ready to serve.

      To serve:

      Ladle into soup bowls.

      Divide the cheese and sprinkle over the top.

      Garnish with fresh basil leaves and serve.

      Note: If a lot of stock evaporates, you can add a bit of ice to help cool the soup and 'reconstitute' the beef stock.

      Lightly Smoked Cod

      Total time: 30 minutes

      This is a cross between smoker cooking and grilling, and it flavored the cod perfectly: a light smoke and dill combination. It needed nothing else.

      Ingredients:

      1 - 2 filets of cod, or other thick, firm white fish, 12oz (360gr) total weight

      2 tsp dill weed

      1 tbs olive oil

      1 tsp soy sauce

      wood chips for smoking - apple is nice

      Weber-type kettle barbecue with charcoal or gas grill

      Instructions:

      If you are using small, commercial wood chips, put them in water to soak.

      Mix the soy sauce and the olive oil. Brush on the fish.

      Sprinkle the dill weed on top.

      Charcoal grill: Put some charcoal in the barbecue, off to one side and light it.

      When the coals are glowing, add the fish - either in a basket or on a grill mat of some sort, to the other side - in other words, not over the coals.

      Throw some wood chips on the coals and cover.

      Check it halfway through and add more wood chips if it has stopped smoking. It's done when if flakes easily with a fork. We left ours on for about 30 minutes.

      Gas grill: Only light one

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