Weekly Share June 12th – 18th

New Potatoes
Mesclun Salad Mix or Arugula
Summer Squash or Zucchini
Iceberg Lettuce

Sea Bass, Lemon Roasted New Potatoes, & Fennel

Herbed Potato Salad with Fennel, Radish, & Mustard Vinaigrette

Courgette Salad with Fennel and Citrus

Fennel, Arugula, & Pine-Nut Salad

Iceberg Salad with Italian Dressing

Fried Zucchini Slice with YogurtThe New Book of Middle Eastern Food pg.86 by Claudia Roden
For this Arab and Turkish way of serving zucchini, the vegetables may be deep fried, grilled, or broiled.
1 lb Zucchini, cut into slices lengthwise
Olive or vegetable oil
1 ½ cups plain whole-milk or thick strained greek-style Yogurt
Deep-fry the zucchini in hot oil till lightly browned, turning the slices over once, then drain on paper towels and sprinkle lightly with salt. Alternatively, brush the slices with oil and grill or broil them. Serve hot or cold with yogurt spread over each slice.
Variations: The yogurt may be flavored with crushed garlic, mint, or dill.

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