Tag Archives: Vegan

squash sauté

CSC_0257 adjusted- squash sauté

Mix and match yellow squash and zucchini for a more colorful dish.

  • Prep time: 25-30 minutes
  • Serves: 8.
  • Calories: 100. Sodium: 39 mg. Dietary fiber: 2.2 g. Total fat: 6.9 g. Total carbs: 8.5 g. Protein: 2.9 g.

 

Ingredients:

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2 lbs. summer squash, matchstick or spaghetti circles cut
1 lb. ripe Roma tomatoes, thinly sliced
1 medium yellow onion, thinly sliced
3 Tbsp. olive oil
2 large garlic cloves, minced
½ tsp. crushed dried red pepper flakes
1 Tbsp. Italian seasoning
Parmesan cheese for garnish

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Instructions:

  1. Heat the oil in a large skillet. Sauté the onion and garlic until the onion is translucent.
  2. Add the tomatoes and sauté until the tomatoes have released their juices.
  3. Add the squash and sauté for another 1-2 minutes.
  4. Stir in the Italian seasoning and the pepper flakes.
  5. Serve hot.
  6. Garnish with parmesan cheese if desired.

smoked salmon pasta with lemon & dill

CSC_0264 adjusted- smoked salmon pasta with lemon & dill

This delicious pasta works as the centerpiece for a Sunday brunch or as a light supper with a side salad and a nice glass of the white wine used in the sauce.

  • Prep time: 25 minutes
  • Serves: 2.
  • Calories: 902. Sodium: 1,282 mg. Dietary fiber: 12.6 g. Total fat: 32.1 g. Total carbs: 111.1 g. Protein: 36.0 g.

Ingredients:

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4 cups zucchini or yellow squash noodles, udon cut
1 4-oz. package smoked salmon, cut in strips
½ cup dry white wine
¼ cup fresh dill, chopped
1 small red onion, minced
3 Tbsp. olive oil
½ cup and half
1 8-oz package frozen peas, thawed and drained
1 lemon, cut in wedges

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Method:

  1. Blanche noodles, drain and place in a large bowl.
  2. In a large skillet, heat the oil and sauté the onion until it is soft and translucent.
  3. Add the white wine to the skillet, reduce heat, and simmer until it is reduced in volume and beginning to thicken.
  4. Add the peas and then the half and half, stirring gently.
  5. Simmer for 3 more minutes, then add the salmon and dill.
  6. Heat through and stir until the sauce has thickened a little more.
  7. Pour the sauce over the pasta in the serving bowl and toss to blend.
  8. Serve immediately, garnished with lemon wedges.
  9. Note: This dish can be made with canned or leftover poached salmon if you prefer.