Roasted asparagus w/ kalamata olives, almond, parsley and parmesan cheese.
Pan Fried Tilapia with Watermelon Salsa
I modifiedthis recipe a little. I used different kind of potatoes, baby red potato, purple potato or fingerling potatoes. Cut in wedges, mixed with olive oil, salt and black pepper and baked at 400 degrees about 15 minutes until the potatoes are cook (soft). Let the potatoes cool and mixed with the rest of ingredients (chops green onion, chops parsley, capers, slices olive, olive oil, lemon zest, lemon juice, cherry or grape tomatoes). Serve cold.
Spicy Tuna Avocado Salad
1 tbsp chili sauce (srirasha),
pinch of salt,
2 tbsp mayo,
1 tbsp chopped scallion,
3 oz. chopped tuna,
2 tbsp fish eggs.
Mixed chili sauce (srirasha), salt, mayo,
chopped scallion, chopped tuna, fish eggs.
Arranged on the plate or bowl; iceberg lettuce, spicy salmon and slices avocado on the top.
3 tbsp grated parmesan cheese
1 tbsp minced garlic
2 tbsp chopped red onion
3 slices of bacon, cut into 1 inch
1 medium butternut squash, peeled, seeded, cut into 1 inch cubes
2 tbsp chopped Italian parsley
1 pound of penne pasta, cook according to the package direction.
¼ cup white wine
1 cup chicken broth
Salt and pepper
Heat a non-stick skillet, add bacon (without oil). Removed bacon from the skillet. Don’t discharge “the bacon oil“. Saute garlic and onion, add squash, wine, chicken broth, stirring well, covered and let it shimmer until squash tender. Add cooked penne, cooked bacon, chopped parsley, salt and pepper. Served with parmesan cheese on the top