Weekend with Bon Appetit - Day 2

Yesterday, I capitalized on the sunny day with a BBQ recipe from Bon Appetit (read Day 1).

Tonight it was a warm indoor meal that comprised 3 parts; again from the last issue of Bon Appetit Magazine.

The recipe included a series of herbs - thyme, chives, parsley, dill. 

A bonus that those herbs have been growing over winter, just like the lettuce, so jardin provided all.


Part 1 of the meal included salmon steaks baked over a bed of olive oil and herbs (dill, chives and thyme) in low heat oven .

Part 2 of the meal included couscous mixed with cherry tomatoes, olive oil and za'atar (and I was lucky to have had fresh za'atar from Lebanon - read Goodies from Abroad).

And part 3 of the meal was yogurt with dill (lots), chives (lots) and lemon zest. It went perfectly with the couscous.

Dinner was served with a quatro jardin green salad (two types of lettuce, green mint and green wide-leafed thyme).

And I cannot forget the appetizers - guacamole with fried zucchini, eggplants and green peppers. While the first two vegetables are typically fried at somerville kitchen - read The Story of This & That - this is the first time I deep fry green peppers. Not bad at all. 

 

As for dessert, that is a story for another day - come back.