Good friends, good food.

There is nothing like a weekend on the Cape to leave you feeling rested, slightly sunburned and totally stuffed.  I want to take moment to thank my wonderful friend Jenny for hosting a few of us this past weekend.  We had a great time lounging by the pool, eating massive amounts of seafood and singing at the top of our lungs at the Woodshed. 

I'm not sure there is such a thing as eating too much seafood, but we might have gotten close.  We ate fried calamari, oysters, scallops, lobster rolls and fried clams this weekend and it was all delish.  Check out this massive lobster roll.

Jenny also made the most AMAZING grilled corn I have ever had.  It was basted in a mixture of butter, mayo, lime and few other things and then sprinkled with crumbly feta cheese, and man oh man, it was simply divine.  I may attempt to replicate when corn starts arriving in our share, but I have a feeling my version will never compare.

Needless to say, after this past weekend, I've been trying to get my eating back on track by consuming massive amounts of vegetables and whole grains.  Last night, following what seemed like the longest yoga class ever (because I was STARVING), I made my version of Denison Farm's Asian Chicken Salad, using up napa cabbage from last week's share and cilantro from two weeks ago, which was amazingly, still, in really good shape.

I left out the chicken, so I guess this was just an Asian Salad/Slaw.

For the salad I used:
-One small head of napa cabbage, sliced.
-About a cup of pea shoots.
-About a cup of sugar snap peas.
-6-8 sliced baby zucchini.
- 1/2 an avocado.
-1/2 a vidali onion, very thinly sliced.
-Handful of cilantro, chopped.

For the dressing, I combined:
-1/4 cup of olive oil (I keep meaning to buy sesame oil--I would sub that next time)
- 1/4 cup of rice wine vinegar.
- Tablespoon of honey.
- Tablespoon of crunchy, unsalted peanut butter.
- 2 tablespoons of soy sauce.
- 1-2 tablespoons of lime juice.

Please know, all of these measurements are estimates....you know me, I tend to eye ball everything.

They look like regular size zucchini....

but they are mini!

This salad/slaw, while a departure from the original recipe, was very refreshing.  I liked the addition of the avocado, which added a creamy texture to all the crunchy vegetables.  The dressing was sweet, sour, salty and just lightly coated the salad. 

And, I think that pea shoots are my new obsession!

I would equate them with sprouts, but sweeter.  These ones were purchased from Trader Joe's, along with the baby zucchini and sugar snap peas, on our way home from the Cape.  Please, please bring Trader Joe's to the Capital District!  This was Casey's first trip to a TJ's and I had a hard time getting her out of the store ;-).