Look for filling veggies like brussel sprouts and edamame.

WHAT YOU NEED:

3 T extra virgin olive oil

4 small salmon fillet

S&P

1 lemon, juiced

2 cloves garlic, chopped

1 T chopped thyme

1 shallot, minced

2 medium zucchini, diced

2 cups shelled edamame

1 cup grape tomatoes

2 T fresh shaved parmesan cheese

WHAT TO DO:

Preheat your oven to 375 degrees.

Heat an oven safe skillet over medium high heat.

Sprinkle the salmon with 1 T olive oil and season with S&P.

When the skillet is hot place the salmon in skin side up.  Let the salmon cook for 3-4 minutes.  Flip it to the skin side down and place in the oven for 12 minutes.

Meanwhile, heat a large skillet over medium high heat.   Add remaining oil, shallots, garlic, edamame and tomatoes.  Saute for 4-5 minutes.  Add zucchini, thyme, lemon juice and season with S&P.  Heat for another 4-5 minutes.  Remove from heat and sprinkle with parmesan cheese.

Serve with salmon and enjoy!

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Serves: 6   Prep time: 10 minutes  Cook time: 1 hr 30 minutes

1 5-6 pound roasting chicken

1 pound red potatoes

3 carrots chopped in big chunks

16 oz button mushrooms

2 T extra virgin olive oil

2 heads garlic (divided)

2 large onions

1 lemon

1/2 bunch parsley

1/2 bunch thyme

4 T butter, room temperature

S&P

Preheat your oven to 375 degrees.  Wash your chicken and pat it dry.  Remove the gizzard, etc from the cavity.  Replace it with lemon, halved, 1 garlic clove halved, 1 onion halved, and the parsley and thyme.  Rub your chicken’s skin with butter and season liberally with kosher salt and pepper.  

In the bottom of your roasting pan arrange potatoes, carrots, and mushrooms.  Slice your remaining onion into big chunks and sprinkle around veggies.  Peel remaining garlic cloves and sprinkle around veggies.  Toss all the veggies in olive oil and season with S&P.  Place your chicken on top of veggies (or on a rack above the veggies) and get him into the oven.

Cook chicken for 1 hour 20 minutes or until an internal thermometer reads 160 degrees.  Allow your chicken to rest on the counter for 10 minutes.  Carve and serve with veggies.  Yum!  

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Serves: 4   Prep time: 1 hour   Cook time: 15 minutes

1 1/2 pounds Sea Bass cut into 1 1/2 inch cubes

3 T   fresh squeezed lemon juice

2 cloves garlic, peeled and chopped

2 T  extra virgin olive oil

1 t  kosher salt

1/2 t pepper

1/2 t dried oregano

dash dried red pepper flakes

4 wooden skewers

In a large plastic bag combine all the ingredients.  Toss to coat well and refrigerate for 45 minutes.  Once the fish has been marinated heat your grill pan to high.  Skewer the fish evenly onto your wooden skewers. When the grill pan is hot, spray it with a bit of non-stick cooking spray.  Place the skewers onto the grill pan.  Grill for 4-5 minutes on each side or until fish is cooked through.

Remove skewers and serve up hot alongside a tossed salad and some garlic bread.  Mmmmm…

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