Weeknight dinners

This week turned out to have better planned dinners than most. We had watched a Michael Symon show where he made a souvlaki that looked pretty good. Of course, when I redid it, I used lamb.

I picked up two meaty-looking leg shoulder chops from DFM. I trimmed off the bone and extra fat and cut it into souvlaki-looking pieces. I marinated it in a Michael Psilakis recipe (herbs and olive oil, but no lemon juice) and then cooked it in the cast iron skillet til brown and delicious.

I also pulled together my normal tzatziki using fresh mint (stolen from Josh's pimms stock) and some frozen dill. I had frozen dill before, but I just plopped the whole thing into a freezer bag. This time, I stripped off all the stems and rolled it into paper towels. It worked out much better.

I also put together a Greek salad with what was on hand. This meal really helped clean out a fridge! I used some sheep's milk feta (the only way to go), some McMullan Farms cherry tomatoes from our CSA, cucumbers (also poached from the pimms stock), red onions, and McMullan lettuce. I tossed that in a Greeky vinaigrette. The salad was a bit wilty as you can see. That sucked. The rest was good.

Thursday night was CSA night as usual. Lettuces, broccoli, the larger fennel frond (and bulb) ever, more damn carrots. Sugar snap peas and tomatoes.

It was a jury duty night. Josh knew I would be tired so he stopped off at Whole Foods for some luscious looking halibut. I dusted it with s+p and wondra flour and it came out looking beautiful.

Along with my sugar snap peas and spinach, both of which I sauteed with garlic but separately, I also heated up our leftover sunchoke/potato mash and then remashed so it would be more consistent in texture.

For the halibut, I made a light chimichurri which surprisingly called for parsley, garlic, shallots, lemon juice, and red pepper flakes. It went very well with the fish. I was surprised at how the lemon juice made the flavor more complex.