The week started with having my Folks out for a small 4th of July BBQ, where we contentedly sat in the screen tent, talked, savored some chilled wine, and sweated. It was 95* and humid with no breeze, not something we are used too. But it was lovely enjoying being outside with Family.
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| Munsinger Clemens Botanical Gardens, St. Cloud MN photo by scifiwithpaprika |
Two new recipes this week from a newly published cookbook - Falastin. This was an impulse purchase after listening to Christopher Kimball (Milk Street podcast) interview the authors. What caught my attention, and thus my purchase, was the observation that these were recipes that were approachable by anyone, could be easily modified (the quinoa/bulger debate), and didn't require a lot of difficult to find ingredients.
And, because it's a newly published cookbook, I'll point you in the direction of your library to check out the full recipes and the pictures. Which I forgot to take.&
The Meal Plan
Sat 4th of July! (L) leftover pasta (S) BBQ pulled turkey sandwiches, potato salad, watermelon
Sun (L) leftover burgers (S) leftover BBQ turkey
Mon - leftover BBQ turkey
Tue - Salmon skewers from Falastin cookbook
Wed - leftover salmon
Thurs - leftover turkey
Fri - take n bake pizza
Lunches - turkey wraps
Serves 4-6, depending if appetizer or main, and if having something alongside.
As the cookbook noted, these were quick and easy to prepare. They also require an hour lead time to allow the salmon to marinate. Guess who overlooked that little detail? Oops. I improvised and vacuum sealed while prepping the onion and parsley oil. Recipe calls for these to be broiled then baked. I grilled. There were some concerns that the salmon wouldn't hold together on the kebabs on the grill, but for the most part the salmon stayed in cubes.
These were awesome. I would make them again in a heartbeat. The parsley oil is the perfect accompaniment to the salmon, and pre-cooking the onions was the best idea yet when making kebabs. Highly recommended!
Na'ama's buttermilk fattoush (Falastin cookbook)
Serves 4-6, depending if side dish or main (I made it as a main dish)
This is a great recipe to use some of that summer bounty - radishes, cucumbers, parsley, onions and mint. It's also a great recipe to use up some older bread. Recipe calls for pita, which I had on hand from pita burgers a couple weeks ago. The recipe notes that Turkish flatbread, naan and pita all work well as long as its on the stale side.
I admit to having my doubts about this recipe. Raw onion? Ten sliced radishes? Whoo...this is going to be potent. And yet, it wasn't. Not at all. It was flavorful, it was creamy and lightly tangy, and I loved the sumac as the background spice.
I did serve this as a main dish, and had enough for two meals. I did not add all the pita upfront, but set aside one slice for the next day's meal so it wouldn't turn to absolute mush. While leftovers worked, I wouldn't go beyond a day.
Lots of extra bread is a must to sop up the wonderful dressing. Recommended.
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