Pesto Salmon

Made this pesto salmon last night. Delicious!

And used the left over salmon the same way you would to make a tuna salad.

2 meals in one! pretty awesome!

1) preheat oven to 350 and prepare pesto.

2) spoon pesto unto salmon and place in baking dish.

3) bake for 30-35 min until fish flakes apart with a fork easily.

Yum! Yum! Enjoy!

Pesto (allrecipes.com)

**Made it without nuts because of Eli's nut allergy and still tasted fabulous!**

Ingredients

3 cups fresh basil leaves

1 1/2 cups chopped walnuts

4 cloves garlic, peeled

1/4 cup grated Parmesan cheese

1 cup olive oil

salt and pepper to taste

Directions

In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper

Zucchini Hummus

This is such a great go to snack!

Love to dip zucchini slices, carrots, & celery in this.

And if you have a garden, this is a great way to use up some extra zucchinis :)

Hope you enjoy!

Zucchini Hummus (from makeeverydayraw.blogspot.com)

1 large zucchini in summer or 2 small zucchini in winter (at least in PA)
1/2 cup Tahini
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1 Teaspoon Salt
1 Teaspoon Cumin
1 Large Garlic Clove
Sprinkle of Paprika

Peel the zucchini until all the green skin is removed. This is very important! Not peeling the zucchini will make it chunky and green, not like hummus at all. Slice peeled zucchini into smaller pieces. Combine all ingredients except Paprika into food processor and blend until creamy and thick. If not desired consistency add a little bit of water while blending. Serve in a bowl or store Zucchini Hummus in a plastic container (I re-use a plastic store bought large hummus container) and sprinkle with paprika. Great garnishes or hummus variations can include other fresh or dried herbs, sun dried tomatoes, red peppers, a drizzle of olive oil, olives, or pine nuts.

Lemony Salmon Fettuccine

Posted by Amy (from pillsbury.com/recipes)

Ok, this is so good. I used fresh salmon and poached it (no canned salmon for me thank you) - and I added fresh spinach to it too while the sauce was thickening. It was really great! ---Amy

INGREDIENTS

1

(9-oz.) pkg. refrigerated spinach or plain fettuccine

1

teaspoon butter or margarine

2

garlic cloves, minced

2

cups skim milk

1

tablespoon all-purpose flour

1/4

cup fat-free cream cheese (from 8-oz. tub)

2

tablespoons grated Parmesan cheese

1

(6 1/8-oz.) can chunk-style water-packed boneless skinless salmon, drained, flaked

1/2

teaspoon grated lemon peel

Chopped fresh parsley, if desire

DIRECTIONS

1Cook fettuccine to desired doneness as directed on package.2Meanwhile, spray large nonstick skillet with nonstick cooking spray. Add butter; melt over medium-high heat. Add garlic; cook until golden brown. Add milk and flour; mix with wire whisk until smooth. Cook and stir until mixture comes to a boil and thickens slightly.3Reduce heat to medium-low. Stir in cream cheese and Parmesan cheese; cook until mixture thickens and cream cheese melts. Stir in salmon and lemon peel.4Drain fettuccine. Add to cheese mixture; toss gently until well coated. Sprinkle with parsley.
***Could also serve this over cooked cauliflower as a paleo alternative*** ---Holly

Sweet and Spicy Salmon Tacos

Posted by Nessa (from myrecipes.com)

Ingredients

• 1 (16-ounce) package coleslaw mix (10 cups shredded red and/or green cabbage)
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice
• 1/2 cup fresh cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground black pepper
• 2 tablespoons salt-free Mexican seasoning blend, divided
• 1 (1- to 1 1/2-pound) salmon fillet
• 2 tablespoons olive oil
• 8 corn or flour tortillas
• Mango Pico de Gallo

Preparation

• 1. Combine first 7 ingredients and 1 tablespoon Mexican seasoning blend in a bowl. Cover and chill until ready to serve.
• 2. Sprinkle fish with remaining 1 tablespoon seasoning blend. Heat oil in a large nonstick skillet over medium-high heat. Add fish, and cook 4 to 5 minutes on each side or until done. Break fish into small pieces.
• 3. Heat tortillas according to package directions. Fill tortillas with cabbage mixture and salmon, top with Mango Pico de Gallo, and serve immediately.
• 
  

***Could substitute sour cream & mayo mixture with greek yogurt as a healthier alternative. We've mixed greek yogurt with taco seasoning, cilantro and a little lime as a dressing on the tacos ***

Rotini with Chicken, Asparagus & Tomatoes

posted by Nessa (from myrecipes.com)

Ingredients

• 8 ounces uncooked rotini (corkscrew pasta)
• Cooking spray
• 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup (1-inch) slices asparagus
• 2 cups cherry tomatoes, halved
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/4 cup (1 ounce) crumbled goat cheese

Preparation

• 1. Cook pasta according to package directions, omitting salt and fat.
• 2. While pasta cooks, heat a large nonstick skillet over medium-high heat; coat with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil to chicken mixture in pan. Top with cheese.
• Serve with: Spinach Salad with Balsamic Vinaigrette

Veggie Frittata

Here's a great way to use left-over veggies!

Just mix them up in a frittata.

Easy and yummy breakfast!

Frittata (allrecipes.com)

• 6 eggs
• 1 cup milk
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup chopped green onions
• 5 bacon strips, cooked and crumbled
• 1 cup shredded Cheddar cheese

**add any cooked veggies you want. Broccoli, zucchini, carrots, spinach, etc.....**

Directions

1. In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

Cucumber & Tomato Salad

Another easy one!

We've been getting some really delicious cucumbers in our CSA box lately!

I've used them in an easy cucumber, tomato and onion salad,

and simply add balsamic dressing and a little feta cheese.

I've also used them to make a cucumber dill cream cheese dipping sauce.

So fresh and yummy!

Love the summer veggies!