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Pan Roasted Vegetables

Pan Roasted Vegetables
3 Tbsp. Olive Oil
1 large Carrot, rough chop
1 Yellow Squash, rough chop
1 Zucchini, rough chop
½ bunch Cauliflower, rough chop  (one half bunch)
½ Kabocha Squash, large cubed   (one half )
1 medium Red onion, rough chop
Salt & Pepper to taste
Garlic Salt to taste
Garlic, minced

In a heated pan, add oil.  Add hard vegetables first (carrots, cauliflower) then add rest of vegetables (kabocha, zucchini, squash and red onions).  Season vegetables with salt, pepper, garlic salt and garlic.  Stir over medium heat until done.

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Asian Pilaf

Asian Pilaf
1 cup Basmati rice
1 cup Water
1 Tbsp Butter
2 Tbsp Garlic, minced

Bring ingredients to a boil and simmer for 20 minutes. 

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Crab Crusted Salmon

Crab Crusted Salmon
Salmon filet
Salt & Pepper to taste
Garlic Salt to taste
1 ½ cup Mayonnaise  (one and one half cup)
3 cups Sweet Bread Croutons (or toasted bread crumbs)

CRAB SPREAD
1 1/2 cup Crab meat, shredded   (one and one half cup)
Wasabi paste to taste
3/4 cup Mayonnaise   (three fourths cup)
2 tablespoons Aloha Shoyu
2 tablespoons Garlic, minced
Salt and Pepper, to taste


Preheat oven to 350 degrees.  Season the salmon with salt, pepper and garlic salt.  Spread mayonnaise on seasoned salmon.  Layer on the sweet bread croutons (bread crumbs).  In a separate bowl, combine crab, wasabi paste, mayonnaise, shoyu and garlic.  Spread crab mixture over croutons and season with pepper.  Bake for 35-45 minutes.