Roasted Salmon & Squash Salad
(Serves 6)Mix squash with olive oil and Mrs. Dash. Roast at 400 F. for 10-20 minutes. (Zucchini will cook faster)
1 medium butternut squash, seeded and peeled, diced
1 medium jester squash, seeded and peeled, diced
1 medium zucchini, halved and sliced in 1/2 inch pieces
3 teaspoon olive oil
1/2 teaspoon Mrs. Dash
Roast salmon at 400 F. for 15 minutes.
4 ounce fillets (I made 2 for 2 picnic meals).
Heat broccoli for 2 minutes in the microwave.
1 broccoli crown, cut in florets
Cool salmon and vegetables in the refrigerator.
Marinade for roasted salmon
5 tablespoon cider vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
I marinated the salmon the morning of the picnic and transported it with ice packs in the marinade.
Arrange salad at table side with fresh arugula.
Curried Red Lentil Soup
(Serves 6)Saute scallion, garlic, ginger and curry in olive oil for 2 minutes.
1 teaspoon olive oil
1/4 cup scallion, diced
1 garlic clove, crushed
1 teaspoon fresh ginger, shaved
1 teaspoon curry powder
Add squash, lentils, tomatoes and water. Cover and bring to a boil. Reduce heat to simmer and cooks for 20 minutes.
1/2 medium butternut squash, peeled, seeded and cut in 1/2 inch pieces
1/2 cup red lentils
1 cup diced canned tomatoes, without salt, drained
2 cups water
Cool in a shallow container overnight in the refrigerator.
The morning of the picnic, add milk and water to the cooled soup.
1/2 cup evaporated skim milk
1/2 cup water
Heat. Place in a preheated thermos to transport.
(I preheat the thermos by adding boiling water to it, tightening the lid, then draining prior to adding the heated soup).
Garnish with thyme sprigs and lime wedges.
It is Bob's birthday, so we bought a little carrot cake to serve for dessert. We always bring a thermos of coffee to enjoy with out meal.
Enjoy your week!