Monday, July 4, 2011

Plate Full of Farm Share Food

I know CSA season has kicked in when every dish on our dinner plate has farm share food in it. That was true for the plate I served last night.

Sunday Menu – Baked Salmon with Lemon Parsley Sauce, Zucchini with Chop Chop Pesto, and Carrot Rosemary Scones
Farm Share Food – Parsley, Scallions, Zucchini, Basil, Carrots

Baked Salmon with Lemon Parsley Sauce,1817,151187-232206,00.html
This recipe was for 10 pounds of salmon. For the two fillets I made I reduced the cooking time to 20 minutes. I used Scallions from the farm instead of onions. I also halved the Lemon-Parsley Sauce recipe. The dish came out a little bitter. It was okay.

Zucchini with Chop Chop Pesto
This is steamed Zucchini with all the elements of pesto sprinkled on top in a rough chop. It was really good.

Carrot Rosemary Scones

I had these at a pot luck the other night. I needed to leave my plate for a moment and I told my husband, “Guard my precious!” I had to make them as soon as possible.
I have room for improvement, as is true for me in any recipe that is made from dough and requires a rolling pin. Can’t wait to make them again so I can perfect “the precious!”

No comments:

Post a Comment