Sauteed Zucchini with Cherry Tomatoes and Basil

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I hated zucchini my whole life – all squash for that matter. My boss gave me some huge zucchini from her garden and I had no idea what to do with them but didn’t want to say ‘no thanks’. I decided to mix it with my favorite vegetable- tomato, and my favorite herb – basil, thus starting my obsession with zucchini!

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INGREDIENTS:

2 Cups Cherry Tomatoes

2 Medium Zucchini

1/4 Cup Chopped Basil

1 Tablespoon of Butter

2 Chopped Garlic Cloves

1 Teaspoon of Cayenne Pepper

Salt & Pepper to Taste

First chopped the basil, slice the cherry tomatoes in half and the zucchini into 1/4 inch wide slices.

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Melt butter on high heat and add the zucchini. Sprinkle with cayenne pepper and garlic.

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Sautee for about five minutes until the zucchini is tender and slightly browned.

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Add tomatoes until they are heated through, about 3 minutes. And finally add the basil for the final minute.

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Now that all the veggies are warm and tender they are ready to serve. This salad can stand alone, or be served along side a protein like my whole grain mustard salmon…

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or tossed with pasta. You decide!

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Whole Grain Mustard Crusted Salmon

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I am a huge fan of salmon! (This wont be my last post on the subject) One of my favorite ways to make this lovely meaty fish, is to combine it with the acidic flavors of mustard and lemon.

Ingredients:

2 Fillets of Salmon ( around 6 ounces each)

2 Tbsp Whole Grain Mustard

2 Tbsp Dijon Mustard

2 Tbsp Lemon Juice

Salt and Pepper to Taste

Preheat oven to 350 degrees. Squeeze one lemon until you have about 2 tablespoons of juice.

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Combine with whole grain and Dijon mustard, and a little salt and pepper.

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Lay salmon fillets on a baking sheet. (I like to line it with aluminum foil for easy clean up! )

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Coat the top of each fillet with the lemon mustard sauce and pop into the oven for 10 minutes for a slightly pink center. Leave it in the oven for 15 minutes to cook the fish through. It’s that easy and super healthy!

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I served this salmon over sauteed zucchini, cherry tomatoes, and basil. Stay tuned for that recipe later this week!

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