Saturday, August 06, 2011

Pork Tonnato Salad with Zephyr Squash

Monday 1 August
We just took the leftover pork tonnato from Saturday and shredded it up with its own tonnato sauce, helped with a little extra mayonnaise, lemon juice, and lemon oil.  Served it with the roast vegetables from the pork, nuked to reheat.


In honor of our great-nephew Zephyr, we are growing his namesake squash in the garden.  Barbara planted it before she left for Israel, and now there are four lush plants with big cheery yellow blossoms, on which we found three or four adorable green and yellow squashlets.  Tonight we ate the fruits of our first harvest, cut into batons and flash-fried with olive oil and garlic.   Almost as cute as the boy himself.

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