Often, simplicity wins and this summer meal is the definition. Featuring steelhead from Lois Lake, incredibly simply seasoned zucchini and asparagus, grilled lemon and a cucumber and mint yogurt that is to summer what PB is to J, this is a meal that we’re eating once / week throughout July and August.
Lois Lake steelhead trout (Lois Lake, BC) rubbed w/ thyme, parsley, paprika, extra virgin olive oil, black pepper
Asparagus (tossed w/ extra virgin olive oil + garlic)
Zucchini (tossed w/ extra virgin olive oil + garlic)
Cucumber + mint yogurt (pressed yogurt, grated cucumber, mint, parsley, extra virgin olive oil, lemon, sea salt)
WHAT YOU'LL NEED AT HOME
A BBQ and and oven (the veggies are designed to be cooked on the grill but can also be done in the oven).
HOW WE EAT IT
On any summer weekday.
4-5 days in the fridge. We can’t guarantee freshness after that.