Instead of specifically meal planning, lately I have been trying to simply purchase bright, colorful, and crisp fruits and vegetables with which to cook. Then, I have been sort of making it up as a go during the week.
Recently, I found some gorgeous greens (specifically of the Mustard variety- which have a great tartness and do not shrivel as quickly as other greens when sauteed.) I also snagged some lemons, figs, and radishes.
So tonight, I served up a salmon fillet (can you tell we eat our share of fish in the summer?) roasted with lemon juice, capers, salt, and pepper. The roasted salmon paired well with mustard greens sauteed with shallots and thinly-sliced radishes. To finish off the summery meal, a pair of fresh Brown Turkey Figs sliced open and stuffed with Gorgonzola cheese and baked at 400 degrees for 10 minutes, and served hot.
What are you enjoying experimenting with this August?
-Domestic in the District