Vegetable side dish

Ingredients:

1 Tbsp. olive oil
1 medium yellow onion
1 tsp. minced garlic
1 medium zucchini
1 medium yellow squash
1 medium sweet potato
1 medium tomato
1 tsp. dried thyme
to taste salt & pepper
Directions:

STEP 1: Preheat the oven to 180 (400 degrees f) Finely dice the onion and mince the garlic. Sauté both in a skillet with olive oil until softened (about five minutes).

STEP 2: While the onion and garlic are sautéing, thinly slice the rest of the vegetables.

STEP 3: Spray the inside of an 8x8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.

STEP 4: Cover the dish with foil and bake for 30 minutes.

Lamb, for a change....

12 lamb cutlets;

1 big celeriac;

3 tbsp. lemon juice;

½ cup extra-virgin olive oil;

1 bunch fresh thyme;

2 oz. pitted black olives;

2 tbsp. fresh parsley, chopped;

Sea salt and freshly ground black pepper to taste;

Place half of the thyme into a container and lay the lamb cutlets on top. Cover with the remaining thyme, the lemon juice, and half of the olive oil. Make sure all the cutlets are well coated and cover. Let the lamb cutlets marinate for an hour or two in the refrigerator (or better yet, overnight).

1. Cut the celeriac into medium size chunks, place them in a saucepan with cold water and bring to a boil on a high heat. Once the water has reached the boiling point, cover and remove from the heat. Let sit about 20 minutes, until the celeriac is soft.
2. Drain the celeriac and return it to the pan. Add the pitted black olives and parsley, and season to taste. Then add the remaining olive oil and stir, making sure the celeriac chunks are all well coated.
3. Take the lamb cutlets out of the marinade and barbecue or grill for 2 to 3 minutes on each side. (Keep them on the grill more if you like them well done.)
4. Serve the cutlets on top of the warm celeriac mixture.

Salmon, sweet potato and broccoli chowder

Ingredients

1 large onion
3 tablespoons butter
1/4 cup arrowroot
3 cups chicken broth
1 can coconut milk
1 large sweet potato, peeled & diced
1 bay leaf
1 tsp fresh thyme
1 pound salmon cut into 1 inch cubes
! broccoli stalk cut into pieces
salt & pepper

Cook the onion in the butter in a medium saucepan until softened
Add arrowroot and stir until smooth.  Add chicken stock and coconut milk slowly
Add sweet potatoes, bay leaf and thyme and simmer for about 8 mins
Add salmon and broccoli and cook for about 7 minutes more.

Zucchini salad

Ingredients:1 lb fresh zucchini, sliced very thin
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 lb. grape tomatoes, diced
3/4 cup black olives, sliced
10-12 large basil leaves
1 T. chopped Italian parsley
1/2 red onion sliced thin
2 TBSP red wine vinegar
salt and pepper to taste

Slice the zucchini into thin rounds.  Place zucchini in a large colander and sprinkle generously with salt to allow to "sweat" for 30 minutes.  Slice your onion into thin slices and place in a large bowl.
Place olive oil and garlic in a cold non-stick skillet, then heat over medium until garlic is fragrant about 2-3 minutes.  Set aside to cool.
Rinse and drain zucchini, pat dry and place in the bowl with the onion. Add tomatoes, olives, basil, and parsley and toss gently to combine.
In a small bowl, whisk the olive oil and vinegar, then pour over the veggies and toss to coat.  Add salt and pepper to taste.