It’s hump day folks and you know what that means, right? Humpback whale videos!
No, seriously. I saw this on the SLO Tribune website (yes, I still read the daily SLO newspaper…) and just had to share–it’s crazy!
And that is why I never go in the Pacific Ocean past my waist, people.
So yet again, we had a mini-vacay in D.C. this past weekend, and I came back ready to detox. I so try to make good choices when I go out to eat, but somehow, I can’t avoid the lure of a good sandwich. Which, unfortunately, restaurant sandwiches aren’t usually made the same way as I make them in my kitchen, though that’s kinda the point, right?
Once I picked up my CSA box, I sat down to do a little meal planning for the week and came up with an almost entirely vegetarian, and partially vegan, menu. I love having the time to browse my cookbooks + saved magazine articles for recipes during the summer and actually sticking to meal planning. And since there were many salads + pasta-y + fish dishes in our future, I set out to make a vinaigrette/marinade to get us through the week. The guiding ingredient? Our CSA parsley!
Now I just have to convince Jeff to get on the detox week bandwagon. (His only grocery store request? Ice cream sandwiches… we’re off to a great start!)
Lemon Parsley Vinaigrette
Makes about 1/2 cup
1/4 cup fresh lemon juice (about 2 lemons)
1/4 teaspoon lemon zest (about 1/2 lemon)
3 tablespoons + 1 teaspoon olive oil
1/4 cup parsley, finely chopped
1/2 teaspoon dry mustard
1 teaspoon agave nectar
salt, to taste
pepper, to taste
Combine all ingredients in a small bowl and mix well.
Serve as a dressing on salad or as a marinade for fish or chicken, and enjoy!
Time: 5 minutes