I started by making a pesto using the remaining green onions, garlic, olive oil, salt, and pepper. I combined it with some cooked basmati rice and a little butter.
The remaining farm zucchini got shredded and combined with panko, egg, diced farm red onion, farm parsley, grated Parmigiano-Reggiano, diced mozzarella, salt, pepper, and Old Bay seasoning. I squeezed out the excess moisture from the zucchini before combining this all together and pan frying.
There was a nice piece of wild salmon in the fridge. That sounds like I don't know how it got there but I'm pretty sure it's the same salmon I bought on Friday night. While I'm not a huge fan of wild salmon I got this one because it was on sale and, it turns out, it was pretty good. I made a sauce for the salmon using yogurt, dill, cucumber, salt, pepper, and sherry vinegar.
For beer I opened a bottle of Marauder IPA Cavalry Brewing. IPAs happen to be one of my least favorite types of beer but I do like supporting Cavalry as they are small and close by. This beer ended up being much darker than I'd expected and at 40 IBUs it was far less bitter as well. While most IPAs tend to be closer to 70 or even 100 IBUs this one was like an IPA with training wheels. This means I liked it more than most IPAs but I'm not sure how IPA fans would feel about it.
For dessert we had this cherry ice cream that I made the other day. It made good use of a bag of hastily purchased cherries which had been in the fridge for nearly two weeks without being used. I also made a quick chocolate sauce which I poured over the top before we ate it.
An unfortunate thing happened when I made the ice cream in that our immersion blender began making a super loud noise then actually fell apart as I blended the ice cream mixture. Luckily no pieces of metal or plastic fell into the ice cream though. At least none that we ate this evening. Perhaps there will be deadly metal or plastic fragments that will turn up later and cause us huge dental bills, thus becoming one of the most expensive bowls of ice cream in the world.
Well, the most expensive ice cream might still be reserved for that stupid ice cream with the gold leaf that always wins top billing in one of those stupid "10 Most Expensive Restaurant Meals Ever" lists in some dumb magazine.
What's the point? Might as well just make a fish en papillote using $100 bills.