A busy work week and a relaxing Saturday which found us here, at DJ's Dayliles. I came home with five new lilies.
|DJ's "farm". A veritable field of color.|
|Four of the five I came home with.|
And on Sunday evening we found ourselves down at Bayfront enjoying a Goo Goo Dolls and Collective Soul concert. Opening band was Tribal Society, and I have to say, other than the Moody Blues's I've never seen a band rock with a flute player. Pretty awesome. We couldn't have asked for more perfect weather. Concerts by The Lake can be so unpredictable.
Only one new recipe, the rest were simple, summer repeats.
The Meal Plan:
Sat (L) Greek Fest! (S) Out?
Sun (L) leftovers (S) Nicoise Salad
Mon (yoga/bkgrp/Legion) leftover Nicoise salad
Tues - leftover Nicoise salad
Wed - BLT with avocado and egg
Thurs (yoga) BLT's
Lunches - Pasta salad, fruit, yogurt, luna bars...the usual.
Nicoise Salad (modified from Simply Recipes via Pinterest) gluten free
This was not as quick as I had anticipated, and that might have been in part due to making two dishes at the same time. However, this was darn tasty and very refreshing in hot weather. The original recipe called for tuna, but I subbed cooked (grilled) salmon. A more accessible and sustainable option in my corner of the world. My other tweaks and substitutions noted below.
You really can't go wrong with this salad. Recommended.
|photo from Simply Recipes blog|
- 1/3 cup lemon juice or red wine vinegar
- 3/4 cup extra-virgin olive oil
- 3 Tbsp finely chopped shallot
- 2 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh thyme(I skipped)
- 2 teaspoons finely chopped fresh oregano or tarragon
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 1 lb cooked salmon (or tuna)
- 6 hard boiled eggs, peeled and quartered lengthwise
- 1 1/4 pounds small young red potatoes or fingerling potatoes
- Salt and freshly ground black pepper
- 2 medium heads Boston lettuce or butter lettuce, torn into bite-sized pieces
- 3 small ripe tomatoes, cored and cut into wedges
1 small red onion, thinly sliced(I used the remainder of the shallot)
- 1/2 pound green beans, trimmed and cut into 2-inch pieces
1/4 cup niçoise olives(I used kalmata) 2 Tbsp capers, rinsed and/or several anchovies (optional)(I skipped, was out of capers)
1. In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.
2. Place onion slices in a small bowl and sprinkle with 3 Tbsp of the vinaigrette. (The onions soaking in the vinaigrette will help take some of the bite out of them.)
3. Place potatoes in a large pot and cover with 2 inches of water. Add 1 Tbsp of salt. Heat on high to bring to a boil. Lower the heat to maintain a simmer. Cook for 10 to 12 minutes or so, until the potatoes are fork tender. Just before potatoes are done, add green beans. Cook 3-5 minutes. Remove green beans and run under cold water. Drain potatoes. Set green beans and potatoes aside.
4. Cook salmon. I grilled 10 minutes at 350*. Remove any skin.
5. Arrange bed of lettuce on a serving platter or individual plates. Place 1/4 of the salmon on the lettuce. Arrange tomatoes, onions, potatoes, green beans, olives and egg around edge of the plate or however it grabs your fancy.
6. Drizzle everything with the remaining vinaigrette. Sprinkle with capers if using.
Serve immediately. Should be served slightly warm or at room temperature.
Farmer's Market Pasta Salad (Lisa from Side Lake, MN c/o Lake Country Power Newsletter) gluten free option**
This was lunches for the week and this makes enough for two people for 5 lunches. Not much to say about it, a basic summer pasta salad with vinaigrette dressing. I didn't use the dressing noted below because I had some leftover from a previous dish and decided to us that up. Thus, your favorite vinaigrette dressing would work just fine with this.
This would be great for a picnic or potluck. Omit the chicken and add some extra veggies to make this vegetarian.
1 16oz package penne**
2 cups halved baby heirloom tomatoes
2 small zucchini, cut into thin strips
1 small red bell pepper
1 cup fresh corn kernels
1/2 cup thinly sliced green onions
1/4 cup diced basil
2 cups shredded cooked chicken
1 clove garlic, minced or grated
2 tbsp balsamic vinegar
1 tsp lemon juice
3 tbsp basil
1/4 cup grated parmesan cheese
1/2 cup olive oil
salt/pepper to taste
1) Prepare pasta according to directions on package, drain, cool and set aside
2) Prepare tomatoes through chicken, add to pasta and toss.
3) Prepare dressing, mixing well. Add to pasta, vegetables and chicken, tossing to coat. Serve warm or cold.