- Wendy Lai
Okay, hounds, I have the following in my fridge, what kind of delicious dinner can I whip up with them?
- smoked salmon
- bread crumb
frittata of mint and salmon with lemon zest or roast the zucchini and make tortilla wrap with the tomato and mozzarella, or tortilla pizza with same ingredients, or stir-fry the tofu and zucchini, or omelets, or quesadillas...
Hmmm. The fritatta is a good idea, or you could also scramble the eggs with brie, top with the salmon, and serve with the tomato broiled with a bit of butter and mozzarella - or consider doing the broiled tomato with brie instead. Or even whip up some crepes if you have milk. (I don't use milk in my scrambled eggs.)
I like zucchini by itself, and it would easily round out this meal with just a bit of butter and salt.
Save the lemons and mint for lemon/mint lemonade.
lemon juice & finely chopped mint
garnish with rosette of smoked salmon stips
fresh cracked pepper, pinch of dried oregano
use water if you don't have milk to mix the eggs.
Hollow out the zucchini, chop and mix with breadcrumb, one egg, and tomato concasse, and a very small amount of lemon - broil, then top with mozzarella. Make "toast points" out of the tortilla, topped with a bit of salmon, a tiny but of mint, and a little bit of brie.
I forced myself to not look at anyone's suggestions first, so it will be interesting to see.
Soft scrambled eggs w/ brie, smoked salmon, and dried herbs (chive is good).
Baked tomatoes Provencal-style: cut tomato in half, scoop out innards and mix w/ bread crumbs, mint, S&P. Add some grated mozz on top. Bake uncovered til tomato is soft; broil at end if you need more browning.
Julienned zucchini sauteed in butter. Seasoned w/ S&P, squeeze of lemon.
re: Carb Lover
When you julienne, or grate, the zucchini put it in a clean dish towel and wring all of the water out that you can. Really twist the towel tightly and then melt some butter in a skillet, add a little minced garlic and when the butter has melted, saute the zucchini quickly. Lovely stuff with good trexture, most people having it prepared that way never guess that it is zucchini.
Thanks for the wringing tip, Candy. Zucchini does have lots of water. I usually add garlic as well, sometimes white wine to deglaze. Fresh dill tastes great w/ this too! I know what you mean about the texture, kinda toothsome like a pasta. An elegant and refreshing way to doctor up this year-round veggie!