We're trying to clean out the freezer in preparation for a trip to the wholesale club. We had three tilapia filets that I decided to bake for a healthier dinner.
I seasoned the fish with salt, pepper and a little lemon juice and baked it for about 10 minutes at 400 degrees.
About 5 minutes before the fish went into the oven I put the asparagus tossed with oil, salt and pepper in to roast:
I've always wanted to cook with leeks but I never knew what to make with them so I don't buy them. But they looked so good at the farmers market a few weeks ago that I couldn't resist. SP wasn't in the mood for soup and I was running out of time to use them, so I sliced them up yesterday and left them to soak while I thought of an idea. I asked for ideas on my cooking board and was directed to this recipe for a warm potato salad. I used the basic idea to create a warm leek and potato salad:
... that was a half success. I slow-cooked the leeks in some butter until they were soft and mixed them with the cubes of potatoes tossed while they were still hot in a dressing made with lemon juice, white wine vinegar, fresh thyme, lemon zest, salt, pepper and olive oil. The potatoes soaked up the dressing, which was nice and tangy, but SP said next time I should just use the vinegar. I also thought the salad needed something crunchy like the fresh green beans that are part of the original recipe. It's definitely something I'll try again.