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| The sunflowers are blooming! |
It's difficult to capture just how awesome the sunflower patch is this year. The grey posts are 6 high, so you can get a feel just how TALL these are! There is one flower that is easily 12" across - most are smaller than that. We're hoping they have time to develop seed as the plan is to keep the heads for the chickens for winter entertainment.
The Meal Plan:
Sat (L) Double Blue salad (S) leftover salmon
Sun (L) Zoodles with pesto (S) Gnocchi
Mon - leftover gnocchi
Tues - Fish bowls
Wed - Fish bowls
Thurs (yoga) - Ribs
Fri - leftover ribs
"Zoodles" with Pesto (From a Friend)
This was a recommendation from a friend that was easy, versatile, and very good. I did make my own pesto, but store bought would be just fine. You might note, there is no cooking with this - zucchini is served "raw". My friend noted that they tried nuking it briefly in the microwave and sauteing it on the stove, but said raw was best. Do cut the noodles into smaller pieces after spiralizing - it makes for easier, less messy, eating
1 zucchini, medium-ish
pesto of choice
Optional toppings: pine nuts, feta cheese, kalmata olives, diced sun-dried tomatoes, Parmesan cheese...one, all, it's up to you!
Spirialize zucchini (I did "small" noodles). Cut into smaller lengths.
Add pesto to taste.
Add optional ingredients if desired.
Serve!
Summer Vegetable Salad with Gnocchi (Eating Well, June 2020) vegetarian
I made this almost as written, only subbing an extra zucchini for the yellow squash as I have those in the garden. While I love almost anything with gnocchi in it, this grilled vegetable salad wasn't my favorite. I can't put my finger on why, perhaps it was a tich putzy with the corn; perhaps it was a tich on the bland side, I just don't know. While I probably won't make this one again, I can see myself adding gnocchi to my favorite grilled veggie recipe in the future.
Recommended, with a few reservations.
Serves 4
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| photo from eatingwell.com |
1 (16 ounce) package whole-wheat gnocchi
1 small eggplant, sliced lengthwise into 1/2-inch planks
1 medium zucchini, sliced lengthwise into 1/2-inch planks
1 medium yellow squash, sliced lengthwise into 1/2-inch planks
1 ear corn, husked
½ medium red onion, cut into 1/2-inch-thick rings
4 tablespoons extra-virgin olive oil, divided
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 cloves garlic, grated
½ teaspoon ground pepper
¼ teaspoon salt
½ cup crumbled feta cheese
Preheat grill to medium-high
Boil gnocchi according to package directions. Drain.
Meanwhile, brush eggplant, zucchini, squash, corn and onion with 2 tablespoons oil. Grill the vegetables, turning occasionally, until charred and tender, 6 to 10 minutes total. Transfer to a cutting board. Remove the corn kernels from the cob and cut the other vegetables into bite-size pieces.
Whisk the remaining 2 tablespoons oil, vinegar, basil, garlic, pepper and salt in a large bowl. Add the gnocchi and the vegetables and toss to coat. Serve sprinkled with feta.
Crispy Fish Taco Bowls (Eating Well, Sept 2020
I adored this recipe. It was remarkably easy to make - noting I did make my rice well ahead of time in the instant pot - and the chipolte mayo brought all the flavors together without being overly spicy. I did use halibut instead of cod as that's what the meat market had handy. I did grill the fish (on a baking sheet) instead of baking because I didn't want to heat up the kitchen. Leftovers also worked well.
Recommended!
Serves 4
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| photo from eatingwell.com |
1 pound white fish, such as cod, cut into 2-inch pieces (I used halibut)
½ cup mayonnaise, divided
¾ cup panko breadcrumbs
¼ cup sour cream
2 tablespoons sauce from a can of chipotle peppers in adobo
2 tablespoons lime juice
Pinch of salt plus 1/4 teaspoon, divided
¼ teaspoon ground pepper
2 cups cooked brown rice
2 cups shredded cabbage
1 cup thinly sliced radishes
Fresh cilantro for garnish
Preheat oven to 475 degrees F. Place a wire rack on a rimmed baking sheet; coat with cooking spray.
Coat fish with 1/4 cup mayonnaise. Place panko in a shallow dish and roll the fish in it. Transfer to the rack on the pan. Bake the fish until crispy and cooked through, 8 to 12 minutes, depending on thickness.
Meanwhile, mix the remaining 1/4 cup mayonnaise, sour cream, adobo sauce, lime juice and pinch of salt in a small bowl.
Sprinkle the fish with the remaining 1/4 teaspoon salt and pepper. Divide rice among 4 bowls and top with the fish, cabbage, radishes, the sauce and cilantro, if desired.
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