Wednesday, June 15, 2016

Cooking with gas

 Been loving cooking with gas.



 Monday's supper was a last minute substitution: a trip to Aldi's offered marked down, chicken Florentine ravioli in a homemade marinara, topped with additional Parmesan if desired
 Sauteed Summer squash with peppers,onions, sauteed in reserved chicken fat, seasoned with no salt garlic-herb seasoning


 The dregs of 2 bottled salad dressings were combined
 creating a "house" Italian style dressing for a green salad
 Home dried, organic lemon balm from last year's CSA was brewed into a lemon herbal tea, now chilled in the refrigerator
 Tuesday's dinner ingredients: frozen Salmon fillets, orzo, the leftover squash from the night before (white topped container), 1/2 of a bag of sugar snap peas, some of the remaining bag of golden onion soup mix
 I baked the Salmon off in the mini oven, seasoned it with dill, black pepper


 The golden onion-butter seasoned orzo-pea side dish
My dinner plate

5 comments:

meme said...

Your fish dinner looked delicious!

thyme2save said...

Salmon remains a favorite for any meal. Versatile. Pretty plated, too.

Belinda said...

We grew up cooking with gas and I loved it, so great for you.

I like how you combined your salad dressings. :)

Lili said...

Hi Carol,
When you make a pitcher of herbal tea for the fridge, do you sweeten it, or do you leave it unsweetened for everyone to have as they wish? I make herb teas for myself, but my family is rarely interested in them. A pitcher of lemon balm tea sounds so good right now.

CTMOM said...

Hi Lili,
No sugar added, we drink it straight up. : )