Broiled Flounder, Tin Foil Veggies, Tarragon Potatoes, Shallot Spinach

Surprise – No Grill Gas!

Can someone please tell me why it is such a complete surprise when you uncover the grill (raw dinner in hand),and realize, after pressing the igniter about 10 times, that there is not even enough gas left to light a candle for your table.  I guess it’s the same feeling I find, after using the bathroom, that there is not a stitch of toilet paper left.  Perhaps, it’s the same surprise I get when we show up to our son’s first piano recital and, can you guess, the battery is dead in the camera.  I guess my husband and I could benefit from being more organized, more prepared, more structured in our daily lives.  But then I think of this quote by Leo F. Buscaglia:

“Love withers with predictability; its very essence is surprise and amazement.  To make love a prisoner of the mundane is to take its passion and lose it forever.”

I smile and think, “who needs the grill tonight after all?”.

Broiled Flounder:  Each piece of fish uses a separate piece of tin foil so mix up the toppings.

• Lay a piece of flounder on tin foil and drizzle some EV olive oil on top/bottom.  Flip the thin tail underneath so the fish is about the same thickness across).
• Chop some fresh herbs (or dried) basil, parsley and/or thyme – whatever you like.
• Squeeze some fresh (or bottled) lemon juice and a splash of white wine (if you have it).
• I added some leftover calamata olives and grape tomatoes to my 2nd piece of fish.
• Broil for about 10-15 minutes.

Tin Foil Veggies:

• Slice a zucchini (into spears), and some colored bell peppers and tossed with olive oil, shallots, salt/pepper on a piece of tin foil.
• Covered and poked holes and broiled for 10-15 minutes.

Spinach w/Shallots

• Cook some shallots up in a little EV olive oil in a large pan.
• Add fresh spinach and toss w/ salt/pepper (add 1-2 TBS of water if needed).  Cook for about 5 minutes.

Tarragon Potatoes

• Wash and slice baby red potatoes in half. Boil for about 10-15 minutes.
• Toss with EV olive oil, salt/pepper and a little tarragon (fresh or dried).

How Can the Kids Help?

• Pick the herbs for the fish.  All you need is a pot to grow a few herbs for summer. 
• Roll the lemon on the counter to loosen the juices.
• Squeeze lemon wedge onto fish and sprinkle chopped herbs.
• Taste the fresh (raw) veggies before cooking!
• Help fold the ends of tin foil for fish and veggies.
• Picture of growing shallot:  http://www.thevegetablepatch.com/images/shallot.jpg
• Eat Right with Spike Activity Book:  http://www.roundrockisd.org/docs/activity_sheets.pdf

Did You Know?

• In Iran, crushed shallots are often eaten in yogurt.
• Shallots are very high in vitamin C, potassium, fiber, folic acid, calcium, iron and is also a good source of protein
• The body can digest the shallot much easier than it can an onion.