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While running last weekend I came across a family giving away Summer squash.  They had grown so much that they were unable to eat it all and thus, to my benefit, were sharing it with the neighborhood.  After toting the rather large white squash home the remaining 1.5 miles (yes, funny looks ensued), I added it to the pile of farmer’s market finds and thought about what to make.

In the meantime, I decided to prepare my steak halibut-thick-enough-to-be-a-steak and pop that in the oven.  Sometimes I wish fish were cheaper so I could make it more often, but it is a nice treat every now and then.  I created a concoction of dijion and honey mustard for the fish then covered it with panko.  I generally prefer panko to other breadcrumbs because they are less dense and crispier than the traditional kind.

Then back to those squashies.  What to make.  A little help from the interwebs and I decided on zucchini fritters.  Frying your vegetables is a great idea.  The fish was healthy, so a little olive oil won’t kill you, right?  As a side note, make sure your pan heats evenly otherwise you will end up with half-cooked fritters.

Halibut and Horseradish

• 1/4 c dijion mustard
• 2 tbsp horseradish
• 1/3 c panko breadcrumbs
• 2 lbs halibut fillet

1. Pre-heat oven to 375.
2. Mix the mustard and horseradish together and generously spread over the fillet.  Cover the fillet with the panko.
3. Bake until cooked.  I don’t have a time because it really depends on the thickness of your fillet.  The one I purchased was exceptionally thick an took approximately 45 minutes to cook.

Zucchini Fitters

Adapted from Martha Stewart

• 1 pound (about 2 medium) zucchini
• 1 teaspoon salt
• Grated lemon zest (1 lemon)
• 10 sprigs fresh flat-leaf parsley
• 2 garlic cloves, minced
• 3 large eggs, lightly beaten
• 3/4 cup all-purpose flour
• Sour cream

1. Grate the squash using the large holes of a box grater, food processor or any other contraption you have.  Add salt, lemon zest, parsley, garlic, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form.
2. Heat olive oil in a large saute pan over medium-high heat.  Place some of the mixture into the pan and flatten it out so it forms a small disc.  They take about 2-3 minutes per side.  Serve with sour cream.
   

I’m not scared of pasta.  I just don’t eat it very often.  Of course right now my Italian grandparents are in heaven thinking, “We still don’t know where she came from.  If she didn’t like zeppole and coffee so much we would have sworn Diane [my mother] adopted her.”

I would eat it when my mom made it growing up, but I rarely crave it now.  Yesterday was one of those rare occasions.  I bought, cooked, devoured and sat in a food comma on the couch for a good period of time.  Delicious.  This dish is great served hot or cold.  Also, it easily provides enough food for multiple meals…so it looks like I will be eating pasta a few more times.

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Ok, not really, but I’ve had an overwhelmingly large number of people ask me that question in various forms

“Are you a vegetarian?”

“Have you drank the CA kool-aid?’

“Have you denounced the east coast yet?”

and my personal favorite:

“Are you guys living in a commune?”

People, I have written posts on bacon and steak.  I’m pretty sure two months of California living isn’t going to make me turn away filet mignon anytime soon.  That said, I think I went a little overboard with the beef jerky while hiking in Yosemite last weekend.  I haven’t eaten any meat, poultry or fish in four(!!!) whole days.  This evening’s dinner was no different, I threw together some veg-friendly products into what my roommate called, “A Vegetarian Super-Protein Dinner.”  It was pretty good.  If I didn’t like steak so much, I might consider being a vegetarian.

It started with veggies:

and more veggies:

and ended with a delicious well-rounded meal

Vegetarian Super-Protein Dinner

• 1 cup uncooked Quinoa
• 9 oz. Firm Tofu, cut into 1-inch pieces
• 1 Zucchini, diced
• 1 Bell Pepper, chopped
• 1 can Artichoke Hearts, halved
• 1 1/2 cups Cherry Tomatoes, halved
• 1 Onion, chopped
• 4 tbsp Extra Virgin Olive Oil
• 1 tbsp Dijon Mustard
• 1/4 cup Red Wine Vinegar

1. Cook quinoa according to package directions.
2. Saute onion in 1 tbsp olive oil until tender.  Add zucchini and bell peppers.
3. Once all the vegetables are tender, add the artichoke hearts and tofu and heat until warm
4. Meanwhile, whisk together the remaining olive oil, Dijon mustard and vinegar
5. Combine the cooked quinoa and warm veggies.  Drizzle the Dijon dressing over the mixture, add the cherry tomatoes and carefully stir.
6. Serve hot or cold, with a side of bacon.