“It’s hot. And, I don’t wanna cook…but I want a great meal, at home, in my own backyard.”
Ok, not only is that the longest blog headline ever, but that’s exactly how I have felt all week. It’s hot out. I have a TON of vegetables from my garden class. They take FOREVER to wash. And I don’t wanna do it. So, what’s a busy gal to do on a hot summer Saturday, especially a hungry one, who likes great food and doesn’t want to cook?
Easy Summer Dinner! Trout, lentils & leeks, roasted summer veggies.
She FAKES IT!
That’s right! Here is my easy “cheat” dinner that was delicious, and it didn’t take much effort.
First, the entrée: Parmesan Trout. Purchased at my favorite fish store. $6/piece (They bake for 12 minutes in the oven at home)
Second, leftover Black Lentils and Leeks from the previous night. Perfect cold. Scoop and serve. Add a little “pretty” by topping with basil.
Lastly, roasted summer root vegetables–from this week’s garden class harvest. It took about 10 minutes to wash, peel and chop the vegetables, and 35 minutes to bake. The picture above doesn’t do this side dish justice–it was definitely the tastiest thing on the plate.
Overall time to make “Saturday Night on the Patio” dinner: 15 minutes prep (including setting table and plating dishes), 45 minutes of oven time.
Cost: Apx $8 per person + drinks.
Hassle: NONE! Lovin’ summer.
Below are the recipes for the side dishes.
Black Lentils and Leeks
6 leeks, washed, white parts sliced thin
1 Tbs Butter
2 Cups Black Lentils
4 Cups Low-Salt Chicken Broth
Salt and Pepper to Taste
Basil as garnish (optional)
Saute leeks in butter, add lentils and broth. Cook at low simmer fo apx 20 minutes (or follow directions on package.) Tastes great warm or cold. Top with chopped basil.
Love the purple potatoes! (dish in process)
Vegetables: Use what you have on hand (I used 4 purple potatoes, 3 fingerling potatoes, 2 turnips, 3 carrots)
Your Favorite Dry Seasoning (My favorite is Molly Mill’s Gourmet Italian with lavender, tomato, lemon, rosemary, and garlic)
Salt and Pepper to Taste
Heat oven to 425 degrees. Chop root veggies to a uniform size — I like 1/3 inch cubes. Toss with olive oil and your favorite seasoning. Roast until crisp on outside. Shake pan once or twice while cooking. Cooking time may vary. I usually plan on 30-40 minutes. Season to taste!
PS: Do you know what a potato plant looks like? I didn’t. Read “The Best Treasure Hunt Ever” to see a potato plant!