Thank Goodness It’s Friday! You know why I’m (Steph) super excited about today? Well, tonight is EATING CLUB ! Originally, we had plans for our usual potluck, but we only had a handful of ladies that were able to make it, so we decided to skip making food and head out to a new restaurant in Penn Quarter called 901 . Their tagline is “Sexy. Sophisticated. Sharing.” Sounds like this would have been a perfect place for February’s EC . I’m really excited to try it out; stay tuned for a recap!
I’m also excited because this weekend is the DC Tri !
I’m not racing in it, but I’m volunteering tonight at the Expo. I’m hoping to find some good deals on tri gear while I’m there I am really excited interact with some of the athletes there- some newbies, others seasoned pros. Regardless of who they are, or where they’re from, or why they’re doing the tri, I love being surround by that many dedicated athletes!
On Saturday morning, I may pull my self out of bed at a ridiculously early hour to go watch the race too. Good luck to all the athetes out there competing! A special shout out to my friends Steph and Emily ! You guys are gonna rock it!
I love watching races-this one will totally get me pumped about Rock Hall , which is happening NEXT WEEKEND! I know several DC bloggers are also doing this race, including Liz , who I met last night at a DC Blogger meetup, organized by Amanda .
I’ll repost links to everyone’s blogs, but it was great to meet so many other cool ladies who all share one (or more) of the same hobbies/interests as I do. I can’t wait to have another meetup soon!
So, now that I’ve gabbed at ya, let me share a recipe for a delicious & healthy summer salad! Using a few ingredients from my CSA box , plus a few I had at home, and a few I grabbed at the store, I adapted a recipe from Make it Naked , and I leave you with my Summer Salmon Salad with a Dill-Feta Dressing.
Fresh salmon filet (Mine was a 6oz portion)
a few thin slices of lemon + some juice from the lemon
Fresh dill, chopped
Kosher salt and pepper, to taste
For the Pickled Cucumbers:
2-3 Persian cucumbers (they’re the small ones)
1/3 cup apple cider vinegar
1 tablespoon honey
1/2 teaspoon kosher salt
For the Dressing:
1/2 cup plain Greek Yogurt
4 oz feta cheese
1/2 tablespoon balsamic vinegar
1 teaspoon dijon mustard
1 garlic clove
1 tablespoon extra virgin olive oil
1/4 cup fresh dill, chopped
Juice of 1/2 a lemon
Salt and pepper to taste
For the Salad:
Romaine lettuce, enough for how big you want your salad(s)
1/2 an avocado, chopped
1/4 red onion, sliced
1/2 cup pickled cucumber
1/4 cup feta cheese, crumbled (or more if desired)
Preheat oven to 350°. Salt the filet and lay it in the center of a piece of foil (large enough to wrap the filet). Layer on some dill, some thinly sliced lemons, and drizzle on some lemon juice and olive oil (VERY LIGHT on the liquids). Pop it in the oven and bake for 20 minutes, or until its cooked through.
While the fish is cooking, make the dressing. In a blender/food processor, combine the yogurt and feta cheese. Blend until smooth. Add the garlic, vinegar, mustard. Blend. Drizzle in the EVOO while the blender is running. Pour out into a small bowl, add the lemon juice, dill, and season with salt and pepper. Cover and refrigerate, letting the flavors mingle while you prep the rest of the salad.
Move on to the pickled cucumbers. In a bowl, add the vinegar, salt, and honey. Whisk until combined. Add the cucumbers and stir. Cover and refrigerate until you are ready to assemble the salad.
When you’re ready, assemble the salad: Place your greens, avocado, and red onions on the serving plate/bowl. (SIDE NOTE: To help take away some of the bite from the red onions, soak them in cold water for a little bit as you prepare the meal). Top the salad with the cucumbers and a piece of salmon. Dress with the dill-feta dressing to your liking.
Before I sign off for the weekend, a Big HAPPY FATHER’S DAY to all the dads out there, epecially this guy:
Thanks for being an awesome dad
Question of the day: What are you excited about doing this weekend?