My garden is confused.
We had cool, very dry weather all through June and the first part of July.
We had cool, very wet weather for two weeks followed by hot, very wet weather.
My garden went from barely growing to jungle in the last two weeks.
I went from buying vegetables, to having more then enough of each – zucchini, chard, green beans, tomatoes and lettuce to eat – every day.
The corn, butternut squash and acorn squash have gotten so huge, so fast I missed the normal chance to exert any sort of control over them.
Now I’m concerned that they’ll be all leaves and no vegetables. I can barely walk into the garden, and if the puppies got in, I’d never find them….
I’m rapidly filling my vegetable freezer, as well as combining them in any and every way I can think of, both cooked and raw.
Planting the lettuce between the tomatoes has extended that growing season nicely, even with the heat, so we are still eating salads.
Having a dinner that can be prepared in the morning and assembled just before eating is perfect for hot, lazy summer days.
This is a layered salad, with tomato-infused brown rice, shredded, fresh zucchini and roasted or grilled salmon, finished with a red pepper dressing. If you use quick-cooking Brown Rice it all goes together fast. Everything can be cooked ahead and assembled just before serving.
Salmon Salad with Spanish Rice, Pimento Dressing
For the salmon:
2 salmon filets, 12oz total (350gr)
1 tbs fresh parsley
1 tbs fresh tarragon
1/4 tsp salt
1 tbs olive oil
Snip the parsley and tarragon. Mix with the salt and oil and spread on the salmon. Bake at 400F 200C) for 15 minutes, or until done. Remove and set aside. Could also be done on the barbecue grill for about 10 minutes. If done earlier in the day, refrigerate until ready to use.
For the Spanish Rice:
1/3 cup brown rice, quick cooking
2 tbs chopped onion
1 clove garlic, minced
1 tbs olive oil
2/3 cup chicken stock
Finely chop onion and mince garlic. Roughly chop tomato. Heat oil in small saucepan. Add onion and sauté until transparent. Add garlic and rice and sauté 2 minutes. Add chicken stock and tomato, cover, reduce heat and simmer until rice is done (package directions). Uncover, fluff with a fork and set aside – if done earlier in the day, refrigerate until ready to use.
Dressing for the Salad:
4oz (125 gr) pimiento (pimento) or roasted red peppers ‘net weight’
1/2 cup (4oz, 125ml) plain or Greek yogurt
1/2 cup (4oz, 125ml) mayonnaise
1 tbs fresh chopped oregano
1 tbs fresh snipped chives
1 tbs lemon juice
1 tbs good olive oil
Snip/chop herbs. Drain pimento. Reserve 1 tbs pimento for garnish. Put the rest of the pimento and the yogurt into a blender and purée. Pour the yogurt mixture into a small bowl. Add the mayonnaise, lemon juice, olive oil and herbs, stir to combine.
lettuce for main course salad for 2 people
1 small zucchini (courgette) – about 8 inches long (20cm), about 1 1/2 cups shredded
Shred zucchini using large holes of a box grater – no need to peel. Put it into a bowl, add 2 tbs of dressing and toss well to combine. Prepare lettuce, tear and arrange in a flat salad bowl or on a large platter. Fluff the rice and spread out over the lettuce. Put the zucchini on top of the rice. Cut the salmon into 4 nice pieces and arrange on zucchini. Drizzle salmon with a bit of dressing and garnish with reserved pimento. Serve with more dressing on the side.
In addition to this, for the week of August 5 we have Vitello Tonnato, Pasta with Fresh Tomato and Olive sauce, Barbecued Chicken, Stuffed Burgers, Grilled Zucchini….
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