Seasonal Weekly Menus for Summer: August
By Kate Zeller
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About this ebook
Summer Menus for August finishes the series of summer cooking menus.
Regardless of whether you call them zucchini or yellow squash or courgette, the summer squashes are at their peak in August. Remember to pick them when they’re small, every day, to avoid the monsters.
And I’ve heard it said to keep your car locked to avoid the neighbors leaving their extra zucchini on the front seat....
My menus use lots of fresh, seasonal produce, easy to find ingredients, and avoid processed foods. The recipes are easy to follow with each day having detailed 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 August, plus one bonus week to finish summer. 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.
Relax and have some fun in the kitchen (and on the patio) this summer.
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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Seasonal Weekly Menus for Summer - Kate Zeller
Menu and Shopping List: Week 1
We use celery often, but not always the entire stalk in a week.
To store celery: Cut off the leafy tops and store separately if you want them for stocks, soups or salads. Leave the stalk whole and store in a refrigerator drawer or lower shelf until you use it the first time.
When ready to use, cut off the stem end and trim the tops further as needed. Wrap the unused ribs in a damp paper towel, then put in a plastic bag or wrap very loosely in plastic wrap or foil. Celery should keep 2 weeks or longer.
Menu for the Week
1-Fri.: Greek Olive and Feta Frittatas
Grilled Barbecued Tuna
Couscous Feta Pilaf
Sautéed Zucchini (Courgette) with Balsamic Vinegar
2-Sat.: Grilled Zucchini (Courgette) Salad
Barbecued Veal Chops
Potatoes with Dijon and Rosemary
Green Beans with Butter and Pine Nuts
3-Sun.: Rubbed Pork Tenderloin
Oriental Pasta Salad
4-Mon.: Grilled Citrus Chicken
Oriental Pasta Salad
5-Tues.: Turkey Cutlets, Soy Sauce/Mustard Marinade
Spanish Rice
Sautéed Chard with Peppers
6-Wed.: Chicken and Grilled Pepper Pasta Salad
Sliced Tomatoes
7-Thurs.: Teriyaki Burgers
Grilled Spicy Sweet Potatoes
Sautéed Zucchini (Courgette) with Feta and Olives
Shopping List
Pantry Items to Check
olive oil – most days
sea salt, for finishing – often
olive oil, good, for salads, 6 - 7 tbs – 1,2,3,6
course pepper, 1 tsp – 7
garlic powder, 2 1/4 tsp – 1,2,3,5
paprika, 1/2 tsp – 2
chili powder, 2 1/2 tsp – 2,3
cumin, 1/2 tsp – 3
Herbes de Provence, 1 tsp – 7
ground ginger, 1 1/4 tsp – 1,3,7
dried oregano, 2 - 3 tbs – 2,3,5,7
dried rosemary, 1 1/2 tsp – 1,2
Dijon-style mustard, 3 - 4 tbs – 2,5,6
ketchup, 8 tbs – 1,2,3,4,7
mayonnaise, 1 tbs – 6
Teriyaki sauce, 1 1/2 tbs – 7
orange marmalade, 5 tbs – 1,4
soy sauce, 6 - 7 tbs – 1,3,5
Worcestershire sauce, 3 - 4 tbs – 3,6,7
chicken stock, 1 1/2 cups (12oz, 360ml) – 1,5
garlic, 7 - 8 cloves – 1,2,5,7
onion, 4 - 5 medium – 2,5,6,7
butter, 2 tbs – 2
lemon juice, 4 tbs – 2,4,6
Greek, black, dry-cured olives, 30 – 1,7
green or other olives, 14 - 16 – 1,2
dried bread crumbs, 2 tbs – 7
couscous, 1/2 cup (3oz, 90gr) – 1
brown rice, quick-cooking, 1/2 cup (3.3oz, 95gr) – 5
pasta, bite-size, 2 3/4 cups (9oz, 270gr) – 3,4,6
Balsamic vinegar, 1 - 2 tbs – 1,5
sherry vinegar, 1 tbs – 2
red wine vinegar, 5 tbs – 3,6
white wine tarragon vinegar, 6 tbs – 3,5
walnut or sesame oil, 1 tbs – 3
Dairy
eggs, 3 – 1
feta cheese, 6oz (180gr) – 1,2,7
yogurt, Greek or plain, 4oz (120gr) – 6
Produce
tomatoes, garden-ripened, 3 - 4 – 5,6
cherry tomatoes, 8oz (240gr) – 1,2,3,4
zucchini, 3 medium or 2 medium and 2 small – 1,2,7
courgette, green or yellow squash
red onion, 1 – 2
potatoes, 2 medium (10oz, 300gr) total – 2
green beans, 16oz (480gr) – 2,3,4
celery, 5 ribs – 3,6,7
chard (Swiss) 6oz (180gr) – 5
bell pepper, red, 1 – 5,6
bell pepper, green, 1 – 6,7
carrot, 1 optional – 6
sweet potatoes, 2 small, (16oz (480gr) total – 7
Fresh Herbs
basil, 7 tbs, plus a 'handful' – 1,2,3,6
chives, 6 tbs – 1,3,6
oregano, 1 tbs – 1
parsley, 1 tbs – 1
substitute 1 tsp dried for 1 tbs fresh (not basil)
Meat/Fish
tuna steaks, 12oz (360gr) – 1
veal chops, 18oz (540gr) bone-in – 2
pork tenderloin, 12oz (360gr) – 3
chicken breasts, boneless, skinless, 4 – 4,6
turkey cutlets. 12oz (360gr) – 5
beef, ground, 12oz (360gr mince) – 7
Other
tomato sauce, 8oz (240ml) – 2
red beans, kidney, 15oz (450gr) – 3.4
pine nuts, 1 tbs check pantry/freezer – 2
red wine, 1/3 cup (3oz, 90ml) – 2
Go to Table of Contents
Week 1: Friday’s Recipes
Greek Olive and Feta Frittatas
Grilled Barbecued Tuna
Couscous Feta Pilaf
Sautéed Zucchini (Courgette) with Balsamic Vinegar
Cooking time: 35 minutes for menu
Have the couscous and courgette done, take the Frittatas, a glass of Rosé and stand around the grill, nibbling and cooking the tuna - easy summer meals....
Greek Olive and Feta Mini Frittatas
Total time: 25 minutes
These are delicious warm or cold, right from the fridge. If you choose not to have them all for a first course, refrigerate them for breakfast tomorrow. I often make a double batch to just to have on hand. They'll keep for several days in the fridge.
Ingredients:
3 eggs
1.5oz (45gr) feta, cubed or crumbled
18 Greek dry-cured black olives
1 tbs snipped fresh oregano
1 tbs snipped chives
1 tsp olive oil or cooking spray if needed
more olives for garnish
Instructions:
Oil or spray a nonstick muffin (tartlet) pan - one that holds 6, or use a silicone pan (which should not need any oil).
Cut or crumble feta, divide evenly and place in muffin cups.
Cut olives in half and place on feta.
Snip herbs and divide between cups.
Crack the eggs into a large bowl and whisk well.
Using a ladle or spoon divide eggs evenly between the muffin cups.
Bake at 400F (200C) for 14 - 17 minutes or until set.
Note: Frittatas will puff up considerably and then fall when removed from oven. Allow to cool 5 - 10 minutes before removing from pan - they will start to come away from the sides of the pan as they fall making them easier to get out. Serve, garnished with a few more olives, warm or at room temperature.
Grilled Barbecued Tuna
Total time: 30 minutes
If you get sushi-grade tuna you will definitely want to have this rare (it has to be graded to a higher standard so it is okay to eat raw). Regular tuna we normally have medium. We cook a 1 inch (2.5cm) thick piece for 10 minutes on hot charcoal, indirect heat, cover closed.
Ingredients:
2 tuna steaks, 6oz (180gr) each
2 tbs soy sauce
2 tbs orange marmalade
2 tbs ketchup
1 tbs olive oil
1/4 tsp ginger
1/2 tsp rosemary
1/4 tsp garlic powder
Instructions:
Mix all ingredients for sauce and spoon over tuna. Allow to marinate for 10 - 15 minutes.
To cook: Place on barbecue and spoon any remaining sauce on top.
Cook, with the cover partially or fully closed, without turning, for 8 - 15 minutes, depending on how you want it done. Could also be roasted, 400F (200C) for about the same amount of time.
Note: A grill basket, skillet or mat makes working with fish easier.
Couscous Feta Pilaf
Total time: 15 minutes
The best thing about couscous (besides the taste) is that it requires no cooking - just hot stock. Then add anything that suits your fancy!
Ingredients:
1/2 cup (3oz, 90gr) couscous
3/4 cup (6oz, 180ml) chicken broth
6 cherry tomatoes
6 olives, any type
1 ounce (30gr) feta
1 tbs snipped chives
1 tbs snipped basil
2 tsp good olive oil
Instructions:
Heat chicken broth to boiling.
Put couscous in a medium bowl.
When broth is boiling pour over couscous, cover and let stand for 10 minutes... Do not stir it.
Cut cherry tomatoes in half.
Pit olives if needed, then cut in half.
Crumble feta.
When couscous is ready, uncover, add remaining ingredients, including olive oil, fluff gently with a fork to combine and serve.
Note: The easiest way to pit olives is to lay them on a cutting board or counter, put the blade of a large knife flat on top and whack the flat blade with the heel of your palm. The olive will split, and you can remove the pit.
This is also the easiest way to peel garlic.
Sautéed Zucchini (Courgette) with Balsamic Vinegar
Total time: 25 minutes
Sliced zucchini, sautéed in garlic oil and finished with a bit of good Balsamic vinegar and some fresh herbs; simply delicious! If you like, rather than discarding the garlic, you could mince it and sprinkle on the finished veg.
Ingredients:
1 medium zucchini, about 7" (17cm) long
3 cloves garlic
1 1/2 tbs olive oil
1 tbs Balsamic vinegar
1 tbs fresh basil, snipped
1 tbs fresh parsley,