I usually get mad at me for cutting it so close. I shake my fist at the sky and curse (or feel cursed) for having days with 'to do lists' this long (I wanted to get all the outside gardening etc done today because tomorrow is suppose to be a 'frog strangler') ....today was too busy, over booked, and me exhausted and in desperate need of a healthy dinner (yesterday was the schools fund raising Carnival - it was fantastic!! - read - more junk and less sleep than usual) But today, instead of getting frustrated, I just relaxed and let myself be more spontaneous. It is in this state of mind I can step back and be more creative. It was a day filled with green houses and gardening and it reminded me it is summer (spring) and to get out of the pantry and remember that there is so much to eat from the fast food restaurant called 'the back yard'. SO instead of getting all stressed out, I reinvented simple. Lesson learned me!!
Harvested from the yard
3-4 handfuls of salad greens
some dill, finely chopped
some tarragon, finely chopped
It didn't come out of the yard by the handful or already finely chopped....I don't have that much of a green thumb
1 lbs of baby yukon gold potatoes from the market
4 small fresh haddock filets from the fish monger, patted dry and salt and peppered
a few cloves of the roasted garlic I packed on olive oil, squished with a fork
a couple of glugs of olive oil
and some buddah....
I am being vague about quantities because this really is a 'throw together whatever you have' kinda dinner and I hope to inspire the idea that even in the huge city you can grow a few things and those few fresh things from the garden can make any thing a meal
- Wash and dry the salad green and set aside
- In a small bowl whisk together the juice from 1/2 a lemon and a little of the squished up roasted garlic. Once combined, keeping whisking while slowly drizzling in olive oil (approx 1/4 cup) It will become a slightly creamy pale yellow sauce. Add the tarragon and some salt and pepper and set aside
- Rinse potatoes. In a medium size pot, over medium low heat, melt a knob of butter. When bubbling add the clean and still slightly wet potatoes and a pinch of salt. Put the lid on tightly. Believe it or not the potatoes will slowly steam as the water content of the butter and the water that was on them from being washed slowly cooks off. Every 3-5 minutes take the pot, holding the lid on, and shake the pot redistributing the potatoes. The potatoes on the bottom of the pot brown nicely. Just before they are done, about 10 minutes, add the dill and squished garlic. Do a final 'shake'
- Meanwhile in a medium size fry pan over medium high heat melt another knob of butter. when nice and hot add the haddock fillets. Let cook on one side until brown, about 4 minutes and turn, letting the other side brown.
- Plate by topping a bed of greens with the haddock and drizzling the lemon tarragon sauce over top and yes the kids ate every bite.