Menu
Lentil salad is one of my “go-tos” over the summer, changing it up with different herbs, sometimes with feta, sometimes without. So it was easy to put together this dinner. I also took advantage of the basil pesto resulting from basil overabundance in the garden.
Appetizers
Basil Pesto with Goat Cheese with sliced baguette and crudités (carrot, celery, red bell pepper)
Broiled Fish Fillets with Orange Lentil Salad
Steamed Corn on the Cob
(without the pomegranate)
Dessert
Served warm-from-the-oven with a scoop of vanilla bean ice cream
(I reduce the sugar to 2 tablespoons with the fruit and 1/4 in the topping)
Day Before
- Make Basil Pesto (or other pesto)
- Mix pesto with soft goat cheese (or cream cheese)
- Prep crudites for dip
- Make orange lentil salad
- Prep spinach salad
- Make salad dressing
- Prep the plums for the Plum Berry Crisp
Day Of
- Prep the Plum Berry Crsip
- Prep fish fillets with lemon juice, salt and pepper
- Steam corn on the cob
- Broil fish
- After taking the fish out of the oven, put in the Plum Berry Crisp
- Toss salad with dressing
- Serve the Plum Berry Crisp warm with ice cream
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Produce
Red onion
Red bell pepper (for crudites)
Carrots (for crudites)
Celery (for crudites)
Corn
Baby spinach
Red cabbage (for the salad, but can use julienne red bell pepper instead)
Green onion
Oranges 2
Lemon 3
Plums 10 – 12
Basil, 2 cups
Mint, 1/2 cup
Refrigerated
1 1/2 pound fish fillets (I used rainbow trout)
Soft goat cheese
Orange juice, 1/2 cup
10 oz frozen berries
Vanilla bean icre cream
Pantry
1 pound lentils
Pumpkin seeds
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