Day Boat Fish, Roasted Tomato & Orange Fennel Salad
(Serves 2)
Roasted Tomato2 vine-ripened tomatoes, peeled and destemmed
Zest of 1 lemon
2 garlic cloves, minced
1/2 teaspoon basil leaves
1 tablespoon fresh parsley leaves, snipped
Fresh ground pepper
Mrs. Dash
1 tablespoon olive oil
Coat tomatoes with seasonings and oil. Roast at 325F. for 40 minutes.
Orange, Shaved Fennel and Olive Oil Salad
1/4 large fennel bulb, thin slices, cut on a mandolin
1 orange, peeled and cut in slices
1/2 lemon, juiced
1 tablespoon olive oil
1 teaspoon fresh parsley, snipped
Fresh ground pepper
Mrs. Dash
Combine all ingredients and toss gently.
Fish
2 fish flounder fillets
Mrs. Dash
Bake at 400 F for 12 minutes.
Garnish with fennel fronds and lemon wedges.
Plate fish, tomato and orange salad. Pour any remaining dressing from salad over fish.
The scone recipe is from Better Homes and Gardens.
Lavender Honey Scones
(12 scones)
Combine milk, honey and lavender in saucepan. Heat on medium high for about 10 minutes, until milk steams.3/4 cup evaporated skim milk
2 tablespoons honey
1 tablespoon dried lavender leaves
Mix dry ingredients in food processor.
1 1/4 cup whole wheat pastry flour
1 1/4 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Cut in buttery spread.
6 tablespoons Earth Balance Buttery Spread
Pour into separate bowl.
Make a well in flour.
Beat egg into chilled milk mixture.
1 egg
Add liquid milk mixture to dry ingredients and stir, just enough to blend, with wooden spoons.
On a floured surface, knead dough about 6 times.
Pat into a rectangle, 10 X 4 inches.
Cut in 12 pieces.
Place on a piece of parchment paper on a baking sheet.
Brush with evaporated milk.
Bake at 400 F. for 12 minutes.
Serve warm.
Today I went to Maryland to take my Mom to the Tri-Towns Senior Center where she (& I) did chair exercises, ate and socialized. Here's a picture of Mom with her friends-the Meals on Wheels Drivers. They are a blessing.
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