We recently celebrated one year with Jyoti and the Bravmann Family who we met while looking for a nanny share arrangement. We are so thankful to have found the Bravmann family. They’re good folk and most importantly, Isadora adores their daughter Anneke. Those two have quite a special bond. Along with the Bravmanns, came Jyoti. She’s is such a kind and caring soul. She’s so good with the kids and Izzy adores her too.
As a small token of our appreciation, we hosted a dinner party last night. I made Halibut en Papillote and Quinoa with roasted veggies. It was easy to prepare and rather tasty! It was fun to hang out with everyone since I usually don’t see anyone because I’ve already left for work. The girls were a bit wild during dinner though. I thought we could set up a kids table, and it started off okay, but within minutes, we realized that we really should have strapped them down in the high chairs. They’re just not quite ready for that kind of freedom yet.
Halibut en Papillote.
1 crook neck squash
1 small red onion
4 cloves garlic
2 halibut steaks
salt, pepper, thyme, rosemary
Preheat oven to 400. Slice zucchini, squash, and carrots. Slice red onion into rings; cut rings in half. Halve garlic cloves. Toss vegetables with spices and divide among two sheets of parchment paper. Place a halibut on top of each stack of vegetables. Squeeze fresh lemon over fish and vegetables. Top with a slim pat of butter (optional) and a slice of lemon. Fold parchment paper into a package and bake on an ungreased cookie sheet for 15-20 minutes. Remove from paper (watch out for the steam) and serve.
Quinoa and Vegetables with Citrus Vinaigrette
* Cut 1/2 pound asparagus into 2-inch pieces and place on a shallow roasting pan with about 1 cup cherry tomatoes
* Toss with 2 tablespoons olive oil and 1/2 teaspoon each of salt and pepper
* Roast in 425°F oven, stirring once or twice, until tender (about 15 minutes), then cool to warm
* While veggies roast, whisk together 2 tablespoons fresh lime or lemon juice, 2 teaspoons mild honey, 4 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl
* Add 4 cups cooked quinoa, roasted vegetables, and 1/4 cup chopped fresh mint to the bowl and stir gently to combine