Clara-Very proud of the garden she helped plant.
Lettuce and peas.
Notice the nasturtium atop my salad...this is pure Jimmy. He got us into eating them.
Little Jibs loved this dinner and eagerly at two bowls full.
I cannot really express how excited I was the first time I harvested vegetables. My friend Shannon's Grandpa has a beautiful garden and let me fill up bags and bags of peas and cucumber and potatoes and peppers. Let me tell you, digging up potatoes is so thrilling to me that I kept saying to Jim, "Can you believe this, this is amazing!" So at the nearest opportunity Jimmy put in a garden for me so I could frolic around our yard picking vegetables while chanting, "Can you believe this?" It doesn't take much to excite me but, come on, this is exciting stuff. I ate a pea today straight off the vine and a salad whose leaves and petals were picked mere moments before being tossed with lemon juice and consumed. Ahhhh the summer harvest, such a thrill.
We had our first meal on the patio tonight of Sole Dijon and Summer Salad. It was wonderful.
This recipe is so easy and quick. Clara made the sauce independently while I chopped the veg and assembled. done.
4 Yukon Gold Potato sliced 1/4inch thick
1 Onion sliced 1/4 inch thick
1 green or red pepper sliced 1/4 inch thick
1/4C butter -diced
2T Lemon juice
2T Dijon Mustard
2lbs Sole fillets
Preheat oven to 400*. Line a 9x13 dish with parchment paper. Layer potatoes over the bottom, peppers next and top with onion. Dot the top with diced butter and sprinkle with salt and pepper. Cook for 30 mins uncovered in the centre of the oven.
In a small bowl stir together mayo, lemon juice and dijon.
Add sole fillets to the top of the par-cooked vegetables, pour sauce over fish and bake for 15 mins more.