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| Summer's daylilies |
The Meal Plan:
Sat (L) Sapsucker Farm, Mora MN (S) Salads
Sun (L) leftover fettuccine with mushroom ragu (S) lahmajoun
Mon (yoga/staff mtg PM) leftover lahmajoun
Tues - Baked Halibut
Wed (yoga) leftovers
Thurs - Pasta with eggplant and sausage
Fri (Y staff mtg AM) leftovers
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Pasta with Eggplant and Sausage (Milk Street Tuesday Nights Mediterranean)
Yum. Easy. One-pot dish. I liked that the sausage was only a small component that added flavor and texture more than anything. I adore eggplant with it's subtle creaminess. I think there was parsley and/or basil in this - I can't recall and the cook book has already gone back to the library. I would make this again, and I would make this for company - this easily served 6 and could go farther with some crusty bread and a salad. Recommended!
Baked Halibut with Fennel and Chickpea Salad (Eating Well, Sept 2021)
This was touted as being doable in phases. Phase one, assemble the packets and set aside in the fridge for up to a day. Then bake when ready and assemble the salad. I made an hour or so ahead of time. The packets are a tich futzy, but they do work and since they can be made ahead, no biggie. The chickpea salad was the perfect accompaniment. I would absolutely make this again. Recommended!
Serves 4
1 medium bulb fennel, halved, cored and very thinly sliced
½ small shallot, sliced
¼ cup pitted Kalamata olives, halved
1 ¼ pounds halibut fillet, cut into 4 portions
½ teaspoon salt, divided
¼ teaspoon ground pepper, plus more to taste
1 lemon, cut into 4 slices
½ cup dry white wine
1 (15 ounce) can no-salt-added chickpeas, rinsed
½ cup fresh basil leaves, coarsely chopped
½ cup fresh parsley leaves with tender stems, coarsely chopped
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
⅓ cup grated Parmesan cheese
Preheat oven to 425°F. Cut four 15-inch squares of parchment paper and fold each in half. Unfold, then on one side of the fold line, mound 1/4 of the fennel, 1/4 of the shallot and 1 tablespoon olives. Set 1 piece of fish on top and sprinkle with a pinch each of salt and pepper. Lightly squeeze 1 slice of lemon over the fish, then lay it on top. Drizzle 2 tablespoons wine around the vegetables.
Fold the free side of the parchment over the fish and, starting at the top, fold over and pleat the parchment along the open edge all the way to the bottom, creating a sealed packet. Set on a baking sheet. Repeat to make 4 total packets.
Combine chickpeas, basil, parsley, garlic, lemon juice, oil, and the remaining 1/4 teaspoon salt and pepper to taste in a medium bowl; toss to mix well. Stir in cheese.
Bake the fish packets until they are puffed, 11 to 12 minutes. Let stand for 2 to 3 minutes. Set the packets on individual plates and open them carefully at the table. (Caution: The escaping steam will be hot.) Serve with the chickpea salad.
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