Thursday, February 25, 2010
But tonight I fell back on an old favorite and am gracing you with this riotously exciting photo of it. I love yellow squash, much to the chagrin of The Boy. Don't ask me where this squash came from. I didn't even read the label to find out. Perhaps I didn't want to know. After all, I grew up calling this 'summer squash' and it is hardly summer in this hemisphere. I could eat this stuff all day cooked briefly in a little butter, salt, and pepper.
Spinach is another of my favorite. I will eat spinach almost any way you could think to prepare it. Except, possibly, souffle. The idea of a green souffle just seems wrong to me somehow. I'm not sure spinach is supposed to be that light and fluffy. I think of spinach as a 'workhorse' veggie, so spinach as a souffle seems kinda like putting a dress on a mule to me. But I digress... Tonight's version involved just a little butter and garlic.
The salmon, which I ordinarily would do in a pan but couldn't because the frozen piece of fish was too freaking long to fit in my pan- thank you very much Safeway, I had to do in the oven under the broiler. This recipe really works better in the pan. The salmon cooks on top of a bed of diced tomato with basil, garlic, and oregano (I admit it; it came from a can tonight), black olives, and diced onion. Usually I spoon the veggies over the salmon before serving, but I forgot because I was trying to remember to take the photo and apparently I can remember only one thing at a time. But! This way of preparing salmon is really yummy, so I highly recommend it!
Easy peasy. Just the way I like it. Now how about those scenarios?