“I love being a writer. What I can't stand is the paperwork.”
Peter De Vries

author: Nicole J. LeBoeuf

actually writing blog

Salmon-stuffed zucchini!
i accomplished a thing today dinner counts as an accomplishment
Fri 2020-07-10 23:11:20 (in context)

Today was a Friday. Fridays are hard. Today was an especially hard Friday because I had extra errands and it was far too hot. BUT I WON AT DINNER! Here's how:

So, the other week, 63rd St. Farm sent me home with a bunch of dill. I like dill. I especially like dill on smoked salmon. So next time I went to the grocery I picked up a bit of smoked salmon. And then I sort of forgot about them both until today.

Yesterday, 63rd St. Farm sent me home with two zucchini. And when I say zucchini, I mean ZUCCHINI. We are talking humongous. About which the farm did warn us; in their email they included a recipe for stuffed zucchini.

And then I remembered the dill and the stuffed salmon. And I did a thing:

  1. Preheat the oven to 375 d F, I guess
  2. Cut one huge zucchini in half crosswise. Cut one of the halves (Zuke Half A) in half lengthwise; scoop out each of these until they resemble canoes. These are what you'll be stuffing.
  3. Take all the scooped-out zucchini bits and dice them fine. Dump them in a bowl along with a good handful of chopped dill and also a chopped-up garlic scape. (Garlic scapes are the flowering stalk of the garlic plant. 63rd St. Farm gave us a bunch of those, too, and they keep forever in the fridge.)
  4. Add a good few big spoonfuls mayonnaise to the stuff in the bowl. (Maybe 1/4 cup?) Stir stir stir stir stir. Season with salt and pepper as you like. If it seems too thin, dice up a bit more from Zuke Half B and stir it in. At this point you have essentially made mock tzatziki sauce.
  5. Take 4 ounces smoked salmon and cut it up to nice bite-size pieces, maybe 1/2-inch cubes.
  6. Autobots, assemble! Fill up your zucchini canoes with the salmon chunks. Top with the mock tzatziki sauce. Stick the whole mess in the oven and let 'em bake for about 40 minutes or until you've achieved peak tender-baked zucchini. If you get impatient and/or hungry while you wait, chop some zucchini sticks out of Zuke Half B, maybe also some kohlrabi or carrots (also from 63rd St. Farm), and use them to dip up any of that leftover mock tzatziki sauce. Or, if you have more self-control than I do, put the remains of the sauce aside for other things. It is amazing on everything.
  7. Eat up. Try not to splash it on your computer keyboard.

Thus, at the end of a tired, too-hot, writing-poor Friday, I would up feeling like I maybe actually accomplished something with my day after all. If nothing else, good food doesn't make a low-accomplishment day worse, right? I always figure, if I can't make my brain happy, I can at least make my stomach happy. And my taste buds.

Meanwhile, I've still got the better part of Zuke Half B and also the second gigantic zucchini. I'm having additional zuke-stuffing thoughts. I could stuff that zuke with anything. Like, maybe, the leftovers from last night's beef panang curry and brown rice.

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