Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Seasonal Weekly Menus for Summer: August
    Seasonal Weekly Menus for Summer: August
    Seasonal Weekly Menus for Summer: August
    Ebook285 pages1 hour

    Seasonal Weekly Menus for Summer: August

    By Kate Zeller

    ()

    Read preview

    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.

    LanguageEnglish
    PublisherKate Zeller
    Release dateJul 22, 2014
    ISBN9781311826329
    Seasonal Weekly Menus for Summer: August
    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.

    Read more from Kate Zeller

    Related to Seasonal Weekly Menus for Summer

    Related ebooks

    Courses & Dishes For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Lazy One-pot Wonders

      Jul 28, 2021

      Lazy One-pot Wonders
      10 min read

    • Article

      Happy Halloween

      Sep 23, 2021

      Happy Halloween
      8 min read

    • Article

      Homemade Spice Blends

      Aug 31, 2018

      IF THERE’S ONE THING we know about food, it’s that homegrown, homemade dishes are healthier than store-bought varieties — and the satisfaction behind their creation makes them taste better, too. Why not extend that healthfulness as far as you can? Th

      7 min read

    • Article

      Grit.com

      Nov 8, 2019

      Grit.com
      3 min read

    • Article

      Biscuit Bonanza

      Feb 11, 2020

      Biscuit Bonanza
      3 min read

    • Article

      Warm And Fuzzy

      Jul 26, 2019

      Warm And Fuzzy
      5 min read

    • Article

      APPLES & PEARS

      Jul 16, 2019

      APPLES & PEARS
      17 min read

    • Article

      Coconutty Treat

      Apr 22, 2021

      Coconutty Treat
      1 min read

    • Article

      Blue & White TEATIME

      May 21, 2019

      Blue & White TEATIME
      7 min read

    • Article

      Tiny Kitchen, Gourmet Cooking

      Jun 29, 2022

      Tiny Kitchen, Gourmet Cooking
      5 min read

    • Article

      With A Twist Of SPICE

      May 25, 2022

      With A Twist Of SPICE
      5 min read

    • Article

      Tea Steeping Guide

      Nov 2, 2021

      Tea Steeping Guide
      1 min read

    • Article

      Mains

      Nov 3, 2021

      Mains
      10 min read

    • Article

      Special Order

      Dec 1, 2021

      Christmas is one of the busiest times of the year for the culinary industry. Food is undoubtedly the center of every celebration causing restaurants to have long waiting lines outside their doors and a reservation list that is already full months bef

      5 min read

    • Article

      Tea Events Calendar

      Dec 7, 2021

      Afternoon Tea Noon to 2:00 p.m. Cultivate Taste Tea Salon Green Bay, Wisconsin Spend a Sunday in January relaxing and gathering with friends and family over tea and food, dressed in something special for a special occasion. Enjoy a proper teatime and

      2 min read

    • Article

      Recipe Index

      Dec 7, 2021

      Recipe Index
      1 min read

    • Article

      Easy One Tin Bakes

      Sep 28, 2021

      Easy One Tin Bakes
      3 min read

    • Article

      Beauty From The Pantry

      Sep 2, 2020

      Want to try the latest in natural beauty? Well, look no further than your pantry. The food you eat nourishes, nurtures and heals the body, helping it to work to optimal efficiency. But everyday foods can also soothe and beautify the skin, hair and na

      7 min read

    • Article

      Picking Pears

      Jun 2, 2021

      Picking Pears
      1 min read

    • Article

      Say Cheese

      Jan 12, 2020

      Say Cheese
      1 min read

    • Article

      The Best Cookbooks Of 2023

      Nov 22, 2023

      The Best Cookbooks Of 2023
      19 min read

    • Article

      Freezer-friendly Meals

      Jun 2, 2021

      Freezer-friendly Meals
      11 min read

    • Article

      Don’t Tell Rosa

      Feb 26, 2023

      Don’t Tell Rosa
      9 min read

    • Article

      Ethiopian Style

      Jan 15, 2020

      Ethiopian Style
      8 min read

    • Article

      Giant Peanut Butter Cup

      Dec 7, 2021

      Giant Peanut Butter Cup
      1 min read

    Related categories

    Reviews for Seasonal Weekly Menus for Summer

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      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,

      Enjoying the preview?
      Page 1 of 1