Week #4

The Weekend

Brian's family was in town for one more weekend, and my parents came to visit, too.  Mari and Luis also stopped by on Sunday, and we cooked up ALL NIGHT.

What's in the box?

- Dill 

- Yellow and Green Zuchinni

- Swiss Chard

- Garlic

- Lemon Basil 

- Apricots 

- Pattypan Squash

- Green Onion

What to make... 

*Dinner: Grilled Salmon with a Cucumber/Dill Sauce

*Cucumber/Dill Sauce

- 2 cucumbers, diced

- Fresh dill, chopped

- Plain greek yogurt (~2 cups)

- Salt and pepper to taste 

Directions: Peel the skin off the cucumbers.  Slice the cucumbers in half, scoop out seeds.  Dice them up.  Add chopped dill, then add yogurt and stir.  Salt and pepper to taste.  And that's it - tastes just like Tzaziki sauce.

*Grilled Vegetables

- 2 Zuchinnis - 1 yellow, one green

- 1 Pattypan Squash

- Leftover beets

Directions: As with the cucumber, slice the zuchinnis in half (the long way) and scoop out seeds.  Cut into long pieces - about 2".  Cut the top off the pattypan squash; scoop out any seeds.  Slice into manageable pieces, too.  For the beets: just rinse and cut off the tops.  You can slice them or grill them whole, skin and all.  Put the vegetables directly onto the grill.

*Side of Roasted Red Potatoes (pictured above, to right of vegetables)

- 1 quart of red potatoes

- 2 garlic cloves

- 1/4 - 1/2 cup Olive Oil

- Rosemary, to taste

- Salt and pepper, to taste

Directions: Cut the potatoes into quarters.  Toss in olive oil, garlic, and rosemary.  Add salt and pepper to taste.  Cook at 400 for about an hour.  Use a baking sheet to ensure that they're cooking evenly.

 Lessons Learned
1. For the first time in our salmon-eating lives, we threw the skin and the dark meat away right away.  This is the fishiest tasting and smelling part of the fish.  Because we tossed that part, I was able to eat leftover salmon on a spinach salad for two days in a row after this meal.

2. The Dill/Cucumber sauce also saved really well, and also made it onto a salad for two more days.  We didn't know what we would do with the dill when we first saw it - this sauce was really, really good.  Makes me want to cook something Greek.
3. Scooping the seeds out of vegetables like cucumber, squash, and zucchini makes the end-product less squishy.  Which is what we were going for...