Mystery Wheels

When Friday rolled around, the family (minus the two vegetarians) wanted meat for dinner. Sadly, we are not up to that just yet. So we decided that we would buy the chicken already prepared, and we would make the side dishes.

We decided to make a classic green salad with lettuce. Unbeknownst to us, lettuce is hard to find in Israel, so most salads are chopped. Luckily, we were able to locate some lettuce in the Shuk and we combined it with some baby spinach. We chopped some cucumbers, tomatoes, carrots, and grapes.

Then we realized that we needed salad dressing! Earlier in the week we found a special salad dressing maker in the apartment, so we cleaned it out and experimented. Mixing together red wine vinegar, olive oil, salt, pepper and honey, we made our first salad dressing.

The other side dish we made was zucchini wheels! First, we cut the zucchinis into fifths and scored an "X" into the top of each of them. 

In the food processor, we ground up a bread crumb pesto. When we were ready to cook the dish, we placed them into a medium sized skillet and put about a teaspoon of the pesto mixture inside. Then we poured a cup of water in the skillet, covered it, and let it simmer for about 20 minutes. 

Here was the end result:

We had doubled the recipe because it had originally only been enough for four servings; however, we had a LOT of leftovers. Once again, the mothers liked them and the little kids didn't. Sophisticated food calls for sophisticated taste!

We also want to put in a little shout out to our guest/sou chef Ilana! We loved having you over and cooking with you.