I was originally going to pick up some mushrooms for the gyro recipe, but I still had the zucchini picked last week and no ideas. Plus, it seemed like there would be protein enough in the feta cheese and tzatziki sauce (yogurt, finely diced cucumber, dill, salt and white pepper), so I chopped up the zucchini instead and sauteed it in olive oil and then seasoned it as heavily as I could with the last bit of Cavender's All-Purpose Greek Seasoning that I had. You can't see the zucchini in the photo, but it's on the pita beneath the tzatziki. The tomato that went on this is the first one we've used from the backyard this year!
I was all over this recipe from the July issue of Food and Wine when I saw that it called for yellow squash, but I had just enough spinach in the fridge for two side salads and figured I'd use that rather than go to the store for the Little Gem lettuce or (more likely) hearts of romaine. I just used canola for the toasted walnuts because that's what I had, and the dressing I made was my usual Greek-style vinaigrette (salt, pepper, dried Italian herbs, lemon juice and olive oil). As it turned out, Steve didn't want the squash on his salad, so I reserved a little bit of the chopped tomato for his salad.
So, by using one zucchini, one cucumber, one yellow squash and the last of the spinach for tonight's dinner, I'm now down to two squash and one head of broccoli in the fridge! There's also plenty of leftover tzatziki in the fridge, so I'll probably either make pitas with it again tomorrow or enjoy it as a topping or side dish for an Indian dish or something else that's warm and heavy on spices.
Until next time...sow what you reap, and reap what you sow!