CSA Delivery

For lunch I had the squash torte. It held up well in the microwave. It makes for a good, quick lunch.

For dinner, we had broccoli and cauliflower with lemon-dill butter sauce plus a fairly large salad to use up the leftover sliced squash and the head of Boston/butter lettuce. The lettuce almost didn't make it. I don't think it had even another day in it. Regardless, I made my mustard vinaigrette and used up all the remaining salad fixin's (carrots, celery, cucumber) we had laying around in the fridge.

The broccoli and cauliflower dish was easy to make. Just trim the stems from the broccoli and cauliflower (reserve those for the composter) and then blanch the florets for a few minutes (until just cooked and slightly tender). For the butter sauce follow the recipe below.

Lemon-Dill Butter Sauce
Serves 4 to 6

3 tablespoons unsalted butter
1 teaspoon freshly chopped dill
Juice from 1/2 a lemon (or more)
Kosher salt
Freshly ground pepper

Directions
1. In a small bowl melt the butter in a microwave until just melted (it should look a bit thick and creamy).
2. Add the lemon juice, dill, salt, and pepper.
3. Toss over broccoli and cauliflower

Here's the mustard vinaigrette. I think I forgot to add garlic (sometimes I throw it in). I usually go a bit light on the oil as I'd rather it less "fatty."

Mustard Vinaigrette

2 tablespoons dijon mustard
2 tablespoons white wine vinegar
4 tablespoons (or more) extra virgin olive oil
Kosher salt
Freshly ground pepper

Directions
1. Add mustard, vinegar, and olive oil to a jar with tight-fitting lid. Shake vigorously until thorough mixed.
2. Add salt and pepper to taste.

Asparagus Again and Again

But of course we're having asparagus again! I love love love love love asparagus. I used to hate it, but that's because when I was little, my mom used to always make the canned soggy stuff. This spring, I can't get enough of it.

With our secret weapon for work-week meals (soup), dinner only took about 10 to 15 minutes to prepare. That included a fresh salad from scratch.

Tonight's dinner: asparagus soup (reheated), green salad (green leaf lettuce, carrots, cucumbers, and celery) with homemade mustard vinaigrette, and a few leftover pieces of last night's potatoes (also reheated). A nice light meal for a warm spring night.

I'll post the mustard vinaigrette recipe at some later date. This vinaigrette was a bit of a rush job. I was trying to use up the rest of the dijon mustard so I didn't measure any of the ingredients: I just poured them into the mustard bottle. That's a great time saver—unless you're trying to recreate a recipe. And, of course, this last batch was the best-tasting mustard vinaigrette I've ever made. I think it was heavy on the mustard, which might've made all the difference.