Stuffed Zucchini Flowers

Zucchini Flowers two days in a row! It is not like we eat this all the time. Yes, tonight I made Fried Zucchini Flowers again but this time they were stuffed. I had the batter leftover from last night's dinner. I used a recipe for Bon Appetit for the stuffing. I only made enough for 4 flowers. I used about 3 tbsp Ricotta, one mint leaf that was chopped up, some lemon zest, salt, and pepper. I served them with a side of sauce. They were not bad but I do like plain fried flowers better.

Burgers and Potato Salad. The burgers were from Ferraro's. The Potato Salad was a recipe from the box that contains recipes I collected when we were first married.

Tonight we had Classic Potato Vinaigrette Salad. There was no notation of where the recipe was from. But I know why I saved it! Delicious!

Classice Potato Vinaigrette Salad (makes 3 cups)

Ingredients-
1# new potatoes
1 tbsp red wine vinegar
1/2 tbsp Dijon Mustard
1/2 tsp salt
1/4 tsp pepper
1 tbsp oil oil
2 tbsp minced shallots
1/2 cup chopped celery
2 tbsp chopped parsley

Method-
Boil potatoes in salted water, just until tender, 15 to 20 minutes. Drain Cool slightly. Dice.
Whisk vinegar, mustard, salt, and pepper in a large bowl. Whisk in oil. Add shallots & warm potatoes. Cool.
Stir in celery and parsley.

Happy 4th of July

Burgers and Potato Salad. First burgers on the grill for this year. Delicious.

The Potato Salad was really pulled together as I stood in front of the refrigerator. I boiled red-skinned potatoes along with an egg. Potato Salad needs a hard-boiled egg. After the potatoes were cooked and drained I tossed them with olive oil and champagne vinegar. I added diced carrots, celery, scallions, the hard-boiled egg, and parsley. Salt and pepper and a knob of mayonnaise. Just enough to coat all the ingredients. The taste was, and this is quote, "This is not bad."

The burgers were a recipe we made a few years ago. They were delicious!!! Juicy Steakhouse Burgers. Click here for the link to the recipe.

Grilled Bone-In Rib Eye Steaks

Sorry Porterhouse, you have met your match. The Bone-In Rib Eye Steak. Just a little salt and pepper is all the steak needed. Chris grilled them perfectly. 

And I was on side dishes. I tried a new potato salad recipe. Creamy Potato Salad with Lemon and Fresh Herbs. Not bad... 

From Bon Appetit, Creamy Potato Salad with Lemon and Fresh Herbs.


Ingredients-
3 pounds baby red potatoes
3 tablespoons unseasoned rice vinegar
3/4 cup mayonnaise
3 medium green onions, thinly sliced
1 celery stalk, cut into 1/3-inch cubes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 1/2 teaspoons finely grated lemon peel

Method-
Bring potatoes to boil in large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
Cut potatoes into 3/4-inch pieces. Place 1 layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt, and pepper. Add all remaining ingredients; toss. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cover and chill.

 

Now the Zucchini I liked. Chris grilled the sliced Zucchini and then I tossed it in Lemon Basil Dressing which I found on the Cooking Light site. Nice.

Ingredients-2 tablespoons olive oil

1/2 teaspoons salt

1 cup chopped fresh basil

3 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1/2 teaspoon sugar

2 teaspoons grated lemon rind

1/2 teaspoon freshly ground black pepper

Method-

Combine oil, salt, basil, and next 5 ingredients in a large bowl; stir with a whisk until blended.  Toss the grilled zucchini in the dressing and serve.

And Lucy had the right idea of how to spend a Saturday.