Green Dinner

I knew that L would be busy last night, so I planned a date night with myself.  I find this is important for balance and because I tend to overbook, and since I need to learn to slow down, date night for me it is!  Last night I made this recipe I came across in the New York Times.  Do you read it on Wednesdays?  You definitely should - it's Food Day.  I can also report that it is wonderful heated up for lunch, and super healthy.  Look at all that green! I paired the recipe with a salmon fillet that I wrapped in foil with lemon juice, olive oil, salt, pepper, and dill, and baked at 350 for about 25 minutes.  L came home and got to eat half of it, since the fillet was actually enormous.  Here is the recipe in case you don't feel like linking to it:

Pasta and Fried Zucchini Salad

Adapted from “Plenty” by Yotam Ottolenghi (Chronicle Books)

Time: 45 minutes

Salt and black pepper

2/3 cup sunflower oil

3 medium zucchini, cut into 1/4-inch-thick slices

1 1/2 tablespoons red wine vinegar

3/4 cup frozen edamame

2 cups basil leaves, shredded coarsely

1/4 cup parsley leaves

1/3 cup olive oil

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 1/2 tablespoons capers

7 ounces buffalo mozzarella, torn into chunks.

1. Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

2. In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

3. In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

4. In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

Yield: 4 servings - actually, this is more like 6 - 8.