"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

Tag: artichoke hearts

summer eating . . .

zucchini batter

This morning, I looked at the wooden bowl of summer vegetables on the soapstone countertop to reflect on what to have for supper. There were three small zucchini that cried out for attention and four artichokes from Trader Joe’s. Midday, I boiled the artichokes and let them cool. I took the leaves off for us to eat as usual with curry mayonnaise. Trimmed the hearts and sliced them into thirds to saute in olive oil, fresh garlic and meyer lemon juice. I was surprised at how small the harvest of artichoke hearts looked and hoped they were worth it.artichoke hearts with lemon

On a box grater, I shredded the zucchini along with a third of a vidalia onion. Squeezed juice from the zucchini until it was dry. Mixed the vegetables in a spongeware bowl with 1/2 cup of Aunt Jemima Pancake mix (yep! always good and reliable too); 1/2 cup of yellow cornmeal, 2 teaspoons of baking powder, 2 eggs and enough whole milk to make a batter that wasn’t too thick nor too thin. Sprinkled the batter with Lawry’s garlic salt and coarse pepper and let it sit while we ate the artichoke leaves.

Then, I cooked the savory zucchini pancakes. I used a medium size skillet because I wanted the pancakes to be about five inches across. We each had two pancakes with a little melted butter drizzled with maple syrup. So glad to eat a couple of vegetable side dishes for our dinner!

And there’s still some zucchini batter left which I’m thinking I’ll use for breakfast or lunch tomorrow too.

zucchini pancake

a simple supper . . .

parmesan artichoke hearts and shrimp salad for supper!

parmesan artichoke hearts and shrimp salad for supper!

We’ve been running around the last couple of days and tonight was no different. By the time I got home, it was almost six o’clock. G. was still out and had to go to another appointment before starting for home. I didn’t feel like cooking but I began when I learned G.’s arrival would be delayed. I had defrosted some frozen artichoke hearts from Trader Joe’s which I lightly dredged in flour, dipped in beaten eggs and covered with panko bread crumbs, parmesan cheese, garlic salt and parsley. While they baked in the oven, I made a favorite condiment to dip them in: Hellmann’s mayonnaise with squirts of fresh Meyer lemon.

For the salad that would be our main dish, I peeled six extra-large shrimp that I had taken out of the freezer before I went to my meeting and parboiled them until tender, plopping them while they were still hot into the soy, lemon, marukan vinegar vinaigrette I had whisked up to dress the salad. I still had crisp, tender hearts of romaine that I tore up into the blue spongeware bowl, sliced up three portuguese cucumbers at a diagonal, cut up some fragrant red onion into bits and poured the rest of the maple glazed salad walnuts on top with a sprinkle of fresh cilantro leaves.

When G. arrived home, I squeezed a little Meyer lemon juice on the hot artichoke hearts which we ate, dipped in the lemon mayonnaise. I then dressed the salad and we crunched our way through sweet walnuts, crisp romaine and tender shrimp.

That’s all we had for supper. And it was good.