Zucchini Marinara

This is definitely NOT my own personal recipe. It comes from the Proietti's who own a fantastic Italian restaurant in Rochester, NY called Proietti's.  They serve this as an appetizer.  It is fantastic as a side or as an appetizer. Enjoy!

Zucchini Marinara

• Approximately 2 medium zucchini
• 4 oz. 100% Olive Oil
• 1 oz. Sweet Basil
• ½ teaspoon Black Pepper
• 1 tablespoon Chicken Base
• 1 tablespoon Sugar
• 1 28 oz. Can Whole Peeled Tomatoes (drained & smashed)
• 1 clove Fresh Garlic chopped

Cut ends off zucchini and discard.  Cut zucchini in half lengthwise.  Slice zucchini in pieces approximately 1/4” wide.  In a medium size frying pan, combine all of the ingredients except the tomatoes.  Saute’ on medium high heat until the zucchini starts to soften, approximately 5 to 6 minutes, mixing often.  Add the tomatoes and cook an additional 20 minutes mixing often, being careful not to over cook.  If desired you may skim off any excess oil.  May be eaten hot or warm, as an appetizer, or over your favorite pasta. Serves 4-6

Creamy Avocado Lime Salmon

I made this recipe today for my husband and my son.  My son told me this was the best thing I have ever made. My husband was also impressed with this meal. The recipe came to me from a recipe board newsletter. The recipe board is called Delish. I'm telling you that their recipes really are delish!

Creamy Avocado Lime Salmon

By Sally McKenney

·         

Total Time: 0:30

Prep: 0:10

Level: Easy

Serves: 4

Ingredients

For the Salmon

·        4 salmon fillets, skins removed (about 2 lbs. total)

·        2 tbsp. sesame oil

·        1 tbsp. honey

·        2 cloves garlic, minced

·        1/2 tsp. chili powder

·        1/4 tsp. kosher salt

·        1/4 tsp. Freshly ground black pepper

·        1/4 c. sesame seeds

For The Sauce

·        1 avocado, diced

·        Juice of 1 lime

·        2 tbsp. fresh cilantro

·        1 tbsp. Greek yogurt

·        1 tbsp. extra-virgin olive oil

·        kosher salt

Directions

1.     Preheat oven to 375º. Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.

2.     Rinse salmon and pat dry, then place on baking sheet. In a small bowl, combine sesame oil, honey, garlic, chili powder, salt, and pepper. Rub salmon with mixture, then spread 1 tablespoon sesame seeds over each fillet.

3.     Bake salmon 15 to 20 minutes, depending on thickness (about 10 minutes per 1" thickness, measured from the thickest part of the fillet). For crispier edges, broil the last 3 minutes.

4.     Meanwhile, make the sauce: Place all ingredients in a food processor and pulse until smooth. Taste and add salt as desired.

5.     Remove cooked salmon from oven and serve with avocado sauce.