Capellini with Vegetable Garlic Sauce


Capellini with Vegetable Garlic Sauce

I wasn’t planning to do a pasta dish when I was thinking about my weekly menu but when I was shopping at Sprouts Sunday I noticed this beautiful package of Capellini (angel hair) pasta.  Well this man can only resist things for so long.  I love angel hair pasta.  I instantly thought of a vegetable garlic sauce to pour on top.  One word of caution, if you’re like me and love garlic make sure your significant other enjoys this dish with you or you will never be kissed again.

Ingredients:

1 package of Capellini pasta

Salt

Olive oil

2 green onions, chopped

1 zucchini, chopped in small pieces

1 yellow squash, chopped in small pieces

3 Roma tomatoes, chopped

1 handful of fresh oregano, chopped

2 tbsp. butter

4 cloves of garlic, chopped

Parmesan cheese, grated

1 handful lemon balm, chopped

1 handful cilantro, chopped

Directions:

Heat a large pan of water on high heat.  When the water boils add 2 large pinches of salt and your pasta.  Cook for 3 minutes and drain.

In a large skillet over medium heat add olive oil, green onion, zucchini, yellow squash and cook until tender.  Add the tomatoes, salt and pepper, oregano and cook until the tomatoes start to break down.  Remove to a serving bowl.

Add olive oil and butter to your skillet add the garlic and cook stirring often.  Don’t let the garlic brown.  Combine the pasta, vegetables and garlic oil.  Top with parmesan cheese, lemon balm, and cilantro.

Yellow Mango Salsa


Yellow Mango Salsa

I usually make this with the large green mango’s but I noticed these small yellow mango’s at Sprouts and decided to give them a try.  I was not disappointed; the yellow mango seemed sweeter and worked well with the peppers.  This works well topping fish or chicken, you choose.

Ingredients:

4 Green onions (white ends only), chopped small

½ Banana pepper, seeded and chopped small

1 Jalapeno pepper, seeded and chopped small

1/8 Red pepper, chopped small

Salt and pepper

Juice of one lime

Direction:

Mix all ingredients in a bowl and chill until ready to serve.

Sautéed Zucchini and Yellow Squash


Sautéed Zucchini and Yellow Squash

This is a very simply dish to prepare and it goes well with so many other ingredients.  I like to cut the squash in half down the middle then again across.  This gives you a large piece to cook.  The large piece is less likely to get overcooked.  I don’t like mushy squash.

Ingredients:

2 Zucchini

2 Yellow Squash

Olive oil

Salt and pepper

Cilantro, chopped

Directions:

In a large skillet heat the olive oil until it is hot over a medium heat.  Place the squash cut side down and don’t turn until they begin to brown.  Turn and season with salt and pepper, remove to a serving dish and top with chopped cilantro.

Greek Chicken


Greek Chicken

Ingredients:

2.5 lb.  Chicken thighs, skinless and boneless

6          Kalamata olives, chopped

½         Yellow onion, chopped

1 tsp    Paprika

1tsp     Capers

Juice of one lemon

2 tbsp. Cilantro, chopped

Salt and pepper

Directions:

Mix the olives, capers, lemon juice, paprika onions, and cilantro.   Season the chicken with salt and pepper.  Pour the marinade over the chicken and bake in a 375 oven for about 75 minutes.  Serve with vegetable couscous and swish chard.

Serves 4