In our recent hauls from the good people at Good Life Farm, we’ve been spoiled with a variety of greens* (not just the kind that shock me), summer squash, beets, onions of all types, snow peas and even a pint of blueberries. My fridge may be accumulating a layer of organic soot – try as we might to clean, it’s inevitable with each unloading – but it’s also loving the fresh summer farm flavors!
*Romaine, butter lettuce, kale & mustard greens.
For this week’s good eats:
Broiled Mahi Mahi with Squash & Greens
Homemade Fish Marinade:
3 Tbsp E.V. Olive Oil
1/4 cup Red Wine Vinegar
Dried Thyme & Basil
Whisk everything together in a small bowl. Place fish in a baking dish and pour over. Let marinade for ~30 minutes. Salt & Pepper to taste. Sprinkle chives on top.
Set oven to broil & bake for ~4-6 minutes on each side – this will vary by how strong your broil setting is! We have a gas stove, and I put the fish down near the middle rack.
Meanwhile – sauté yellow squash lightly in oil and steam kale leaves.
Easy as that! The vegetable flavors are all natural, and the fish holds its own next to them. Dinner is served:
With cooked vegetables, I take all leftovers and put them right into a “salad” of sorts for lunch the next day.
This greens+squash mixture went nicely with avocado pieces, quinoa and some added fresh chives & kale greens for volume & nutrients.
What’s fresh in your fridge right now?