GARDEN TO TABLE

Lots of veggies picked today.
What to do? Make a fabulous vegetarian platter and add a beautiful piece of fish if you like!

Smoky Zucchini and Yellow Squash

Sliced 1 med zucchini and 2 med. yellow squash into halves and then into slices to get half moon pieces. Place in a bowl.Toss to coat with:
1 T olive oil
1/4 tsp liquid smoke
1 t salt
Saute in a hot skillet until just tender. Remove to a platter.

Sliced Radishes with Tarragon
3 cups of sliced radishes. Slice radishes into 1/2 inch circles. (The radishes I used happen to be a giant variety that look almost like a red carrot, but any kind of radish will work.
1 T. olive oil
1 T butter
1 t. salt
1 T. dried tarragon
Dash of agave syrup or honey - maybe 1 teaspoon.

Saute the radishes in the oil and butter until they are just tender. Add the salt and the dried tarragon and syrup or honey. Stir for 1 minute and the set aside on the platter.

Baby Spinach with Garlic

Wash about 5 cups of baby spinach leaves and drain well. Saute in a large skittle with
2 T. Olive oil,
2 T dried garlic
1/2 t. salt.
Saute until the spinach has given off most of its liquid and evaporates from the pan. Set aside on the platter.

Mashed Potatoes with Garlic and Chives
6 small red or white potatoes- cut into quarters
Boil until they are tender.
Drain the potatoes. Add:
1/2 c. non fat canned milk
1 T butter
2 - 3 T. Greek Yogurt
1 - 2 cloves very finely minced or pressed garlic cloves
1 T salt
2 T. fresh chopped chives.
Mash all together until as smooth or chunky as you like. Add more milk or yogurt as desired for consistency.

Salmon
Saute lightly salted salmon steaks in a skillet with a little canola oil. Cook for about 3 - minutes a side until done. Set aside on the platter.

Dill Cream
1/2 C. plain greek yogurt
1 t dried dill
2 t. tabasco sauce
1 t dried shallot or onion
1/2 t. salt.
Mix all in a small bowl and garnish salmon with it.

Now make yourself a plate from all the beautiful vegetables you just prepared!