Once again, I forgot to take pictures. So I'm relying on the websites of the magaines from which I tore the recipes. (And I have assigned two regular Supp-ers to remind me to take a picture of my own plate each week.)
Halibut with Citrusy Tomatoes and Capers
-1 pint grape tomatoes, cut in half
-1/2 cup fresh orange juice
-1/2 cup fresh flat-leaf parsley, finely chopped*
-2 tablespoons capers
2. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skiller over medium-high heat. Season the fish with salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the tomatoes.
*The recipe doesn't call for chopping the parsley. After making this dish, I will definitely chop it in the future. Otherwise the parsley sort of clumps together, and taking a big bite of parsley just isn't tasty to me.
**If you don't like capers, I think the tomato... relish?... would be great without it. I go back and forth with capers, but in this case, the tomatoes were slightly too caper-y for my taste, so I would reduce the number of capers by 1/3 to 1/2, or rinse them and add them in the last minute of simmering so their flavor stays localized more instead of infusing the whole mixture with caperiness.
Grilled Vegetables with Basalmic Dressing
*didn't do it.
So... I really strayed from the recipe on here, because the original was more of a salad-y presentation. I just wanted the veggies. So basically we just brushed them with the dressing, grilled them, and served them as-is. Yum-o. We forgot to toss them with additional dressing, which would have been even better.
Easy ice cream cake
From Real Simple, issue unknown
2. In a large bowl, beat the cream and sugar until stiff peaks form.
3. In the bottom of the pan, arrange 3 of the sandwiches in a single layer, cutting them to fit as necessary. Spread with half the whipped cream. Repeat with the remaining sandwiches and whipped cream.
4. Sprinkle the top of the cake with the chopped candy bar. Cover with plastic wrap and freeze until firm, at least one hour and up to one week.
5. Holding both sides of the paper overhang, lift the cake out of the pan and transfer to a platter. Discard the paper, slice the cake, and serve.
*I would recommend plastic wrap instead of wax paper. The wax paper tore to bits as I was trying to pull it off from around the corners of the cake. Yuck.
Overall, I don’t think I will make this cake again. Maybe for little kids, but the texture of it was just too dry and crumbly for me. It was easy, though, so that’s definitely a bonus.