Well, we're off on vacation. As always, I've booby-trapped our home with poison ivy, both inside and out, so steal our junk at your own risk.
Before I go, I thought I'd leave you with a quick summer dinner that got the thumbs-up from the kids. It's from the book Dinner: A Love Story by Jenny Rosenstrach. I can't find a single thing wrong with it. Enjoy!
Roasted Salmon with Dill Yogurt Sauce 
You can grill the salmon, too. Your call.
6 4-ounce salmon fillets
1/2 cup plain yogurt (I used Green Mountain Greek yogurt, which isn't too thick)
1 heaping teaspoon Dijon mustard
1 tablespoon chopped fresh dill
Squeeze of fresh lemon
Salt and pepper
Preheat the oven to 400°F.
Season the salmon with salt and pepper. Place it in a baking dish and roast in the oven for 10 to 15 minutes until flaky but still moist.
Meanwhile, in a small bowl, whisk together the yogurt, mustard, dill, and lemon juice. Season to taste with salt and pepper. Serve the fish with a dollop of sauce and perhaps some green beans.
Source: Adapted from Dinner: A Love Story by Jenny Rosenstrach
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