Posts tagged ‘Zucchini’

August 10, 2012

Cooking for a Boy

When you bring a new man into your life and say “I like to cook,” you better deliver. It always seems like a lot of pressure, even if you know you can make something great. I, of course, decided to take my chances and see what looked good at the store and wing it, rather than actually planning something ahead. Since my wonderful boyfriend had been traveling, I was going for healthy and not for a “man meal.” I decided that salmon was a good choice but I had to challenge myself with a method I hadn’t tried and a sauce I created with what was on hand plus two of my very favorite standbys: bruschetta (with help from Ali) and zucchini salad. I have to apologize for not having final photos, but I ended up a bit distracted trying to host and not burn my zucca! Such are the trade offs, right? All I can say is this is a meal you could serve for any occasion you are looking for something healthy and fantastic. Keep an eye out for the bruschetta recipe soon! Enjoy!



Herb and Mustard Salmon

With Broiled Zucchini Salad

1 Lb Salmon – Boned

Handful of Fresh Herbs – Cleaned, Stemmed and Chopped

2 T Dijon Mustard

2 T Dry White Wine

2 T Olive Oil

1 Clove Garlic

Salt & Pepper


2 Zucchini – Sliced lengthwise

1 Tomato – Chopped

Mixed Greens

Juice of Half a Lemon

Olive Oil

Goat Cheese

Salt & Pepper


Combine herbs, mustard, wine, oil, garlic, salt and pepper in a blender and pulse to create a paste. Lightly oil a baking dish and place the salmon in the dish, skin-side down. Cover with the paste. Bake at 350° for 20-25 min. Check for desired doneness and allow to rest about 5 min. While you make the salad:


Lay the zucchini on baking dishes and spray lightly with cooking spray and season with salt and pepper. Place under the broiler for about 5-7 min. Watch them carefully and turn once, halfway through. Allow to cook until very brown. Set aside while you toss the greens and tomatoes with lemon juice, olive oil, salt and pepper. Add desired amount of crumbled goat cheese. Place salad on the plate and top with several slices of the zucchini and your lovely salmon.

August 1, 2012

Post-Vaca Dinner for One

I have been neglecting my posting lately since I have been all wrapped up in tons of things. One of those things has been a family wedding/vacation to California. Going back to LA is always a bit of a whirlwind and a ton of fun! Add to that my beautiful cousin’s wedding and you have a lot to do and people to see. More to come on that soon, but you can’t do much better than hanging here for a bit!

Since I just got home and am getting back into the swing of things, I thought I would go simple and semi-homemade for dinner. I have been craving shrimp cocktail since I saw it at the fish market in LA, so I thought I would have that in conjunction with a version of my favorite salad.

I (shamefully) bought some shrimp cocktail already prepped from Whole Foods to save me some work. I just took some time to doctor the sauce to my taste a bit and put it in nice dishware as my mother would do. Turn on the broiler and slice a zucchini lengthwise and fairly thin. Place on a baking sheet and spray with cooking spray and season with salt and pepper. Place in the broiler and be sure to keep a close watch, turning the zucchini once and cooking until you reach desired doneness. They may get crispy if you let them. Next, I chopped a fresh tomato from our garden and sliced a couple strawberries to be added to some mixed greens. Dress with a squeeze of lemon, a light drizzle of olive oil, a pinch of grey salt and some fresh black pepper. Add the zucchini to the top and enjoy immediately. Some toasted bread adds just a little something! So easy, and it feels good to eat something light and healthful after a trip!


January 10, 2012

Salmon with Zucchini Mixed Green Salad

Every year seems to have a cycle. We enjoy the holidays by indulging on some of our favorite foods, not to mention lots of party food. Then you get to good old January and feel the need to set yourself right again. I am trying to do that with more veggies and protein and less carbs and alcohol. This is a great salad to get you on the right track! I like to experiment with textures and colors to make salads more interesting. It makes salad feel like a gourmet meal and will leave you satisfied. I served salmon here, but you could use any kind of protein you like. I especially try to incorporate fish when I find a special; here in Colorado, fish can be expensive and is not always the best quality. Try this one out, the warm zucchini is a great compliment to the freshness of the salad! Do you have any ideas for going healthier this month?


Salmon with Zucchini Mixed Green Salad

4 Cups mixed green salad mix

3 Zucchini, thinly sliced lengthwise

2 Carrots, shredded

1 Tomato, cubed

½ Avocado, cubed

1 Can sliced hearts of palm

1 oz. Goat cheese, crumbled

¼ Cup Vinaigrette (3 parts olive oil, 1 part balsamic vinegar, 1 T Dijon mustard, 1 clove crushed and peeled garlic, salt and pepper)

1 lb. Salmon

1/3 Cup Marinade (4 T each citrus seasoning, orange juice and apple cider vinegar; 2 T each soy sauce and lime juice, olive oil)


Combine all the marinade ingredients in a shallow dish and add the fish. Allow to marinade 1 hour to overnight turning several times.

Preheat your broiler. Place the zucchini on a lightly greased sheet pan. Sprinkle with coarse salt and freshly ground pepper and lightly spray with cooking spray.

Broil for about 5-7 minutes until golden (although I like them well done.) Wash and dry the vegetables and combine in a large bowl. Add the hearts of palm and goat cheese.

Combine vinaigrette ingredients in an airtight container and shake well.

Place the fish under the broiler for about 15 min (keep a close eye on anything you broil as it can burn quickly.) Remove the garlic then toss the salad with the desired amount of salad dressing.

Top with the zucchini and fish.


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