I’m so happy it’s Friday eve and that hubby is almost completely rid of the flu, hopefully he’ll have all his energy back by the weekend. I haven’t caught it yet, but I’ve been dragging this week feeling more tired than usual and not wanting to get out of bed in the mornings, maybe I’m fighting it off? Between sick hubby and tired me, Leela has been feeling a little neglected and decided to tell me about it tonight with her needs-attention-and-food dance.
Her balance is impressive, she strutted around the kitchen like this trying to see if I was making anything good.
And I have been the last two nights trying to eat healthy with all the sick around me at home and work. Last night it was another huge salad with spinach, broccoli, edamame, and walnuts.
Tonight I got inspired to channel spring weather with one of my favorite spring/summer flavors – dill. There’s something fresh, tangy, and bright about it that reminds me of warmer weather. And it pairs so well with hemp seeds and zucchini that I created a pate to go with the fresh romaine lettuce we received in our farm box today.
Zucchini Dill Pate
- 1 zucchini, chopped
- 2 tbsp. lemon juice
- 1 tbsp. white miso paste
- 1 small clove of garlic
- 1/8 tsp. cayenne
- 1/2 cup of shelled hemp seeds
- 1 tsp. dried dill
Place all ingredients into a food processor and process until well blended. Serve in wraps, as a dip, or on breads and crackers. Makes 2 servings.
I left the texture a little chunky.
And smeared on romaine lettuce leaves with a little Dijon mustard and carrots – simple after a crazy week.
Maybe not as beautiful as a nori or collard wrap, but easier and less messy to eat when folded like a salad taco.
The pate has a strong dill flavor that I adored, so bright and fresh. It also had a tangy, spicy kick from the garlic and lemon juice, such a great and simple flavor combo.
And hopefully a good pre-run dinner because I’m heading out on a quick run to hopefully get more energy back!