Fresh vegetables in the fridge. A couple of pieces of fish. A Romesco sauce made a few days ago. All these ingredients made quick work for a simple and nutritious dinner at home last night.
Here is what I did:
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| STEAMED VEGETABLES WITH CAPERS AND OLIVE OIL |
Take the carrots and yellow summer squash and cut them in irregular shapes on an angle. Pop into a pan with a little water and steam briefly. Put into a bowl, add some rinsed capers, a coating of good extra-virgin olive oil (the kind you have saved for a condiment and not for cooking), and some dried calendula petals (optional), and flaked salt.
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| SAUTEED EGGPLANT AND ONION |
For the eggplant: Take two thin Japanese eggplants, an onion - white in this case. Saute the sliced onion in some olive oil. These onions came with their green parts attached and I saved them. They look like gigantic scallions. I sliced up some of the green parts too. After the onion was sufficiently sauteed with a bit of browning I added the diagonally sliced eggplant to saute down to a soft and velvety consistency. Then I added the juice of 1 orange and a splash of vinegar...you can use what you like...in this case Ume Plum vinegar, and some flaked salt. Toss well.
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| PAN FRIED ARCTIC CHAR |
The fish was rinsed and dried off, sauteed in the olive oil with some flaked salt on top. I added the Romesco sauce (recipe for that on another day) and a dab of coconut butter...that's what the white blob in the picture is... also, a squeeze of lime.
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| ARCTIC CHAR WITH ROMESCO SAUCE AND COCONUT BUTTER |
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