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Roasted Summer Squashes with Caper Gremolata

July 18, 2020 By Liz

Print Recipe
Roasted Summer Squashes with Caper Gremolata
Eating fresh, whole food from our own garden is my favorite part of summer, especially when the early summer rains bring a delicious bounty of squash, cucumbers, tomatoes, and peppers. Summer Squash is one of the healthiest foods in plentiful supply over the summer. It is rich in antioxidants such as alpha-carotene and beta-carotene. It also contains lutein, zeaxanthin, and beta-cryptoxanthin, important for overall health. It is very low-glycemic and the skin contains an unusual amount of pectin—a unique polysaccharide that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. It is also a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium, and Manganese. And it tastes great! One of my favorite ways to prepare Summer Squash is to quickly saute slices with Vidalia onions using either olive oil or butter. Then I add sea salt and fresh dill. But sometimes we get tired of eating it that way. Here is another quick and easy recipe I use.
Servings
servings
Ingredients
Gremolata
  • 1/4 Cup Fresh Flat-Leaf Parsley, chopped
  • 1 tsp. Lemon Rind, grated
  • 2 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Capers
  • 2 tsp. Extra-Virgin Olive Oil
  • 1 clove Garlic - minced
Squash
  • 4 Cups Yellow Squash, cut in chunks
  • 3 Cups Baby Zucchini, cut in chunks
  • 1 Red Onion, coarsely chopped
  • 2 tsp. Extra-Virgin Olive Oil
  • 1/4 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper freshly ground optional
Servings
servings
Ingredients
Gremolata
  • 1/4 Cup Fresh Flat-Leaf Parsley, chopped
  • 1 tsp. Lemon Rind, grated
  • 2 Tbsp. Fresh Lemon Juice
  • 1 Tbsp. Capers
  • 2 tsp. Extra-Virgin Olive Oil
  • 1 clove Garlic - minced
Squash
  • 4 Cups Yellow Squash, cut in chunks
  • 3 Cups Baby Zucchini, cut in chunks
  • 1 Red Onion, coarsely chopped
  • 2 tsp. Extra-Virgin Olive Oil
  • 1/4 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper freshly ground optional
Instructions
  1. Preheat oven to 475°.
Gremolata
  1. For the Gremolata, combine first 6 ingredients in a small bowl. Set aside
Squash
  1. To prepare the squash, combine yellow squash, zucchini, onions and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange all in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes.
  2. Sprinkle gremolata over the squash. Serve immediately.

Filed Under: Recipes

Easy One Skillet Creamy Cilantro Lime Chicken

September 30, 2017 By Liz

Print Recipe
Easy One Skillet Creamy Cilantro Lime Chicken
This one-skillet dish is a snap to make. I like it served with rice and green veggies.
creamy cilantro lime chicken
Course Main Dish
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
servings
Ingredients
  • 4 pcs Boneless Chicken Thighs Boneless breasts can also be used
  • 1 Tbsp olive oil
  • 1/4 cup Onion - finely chopped
  • 2 cloves Garlic - minced
  • 1 cup Chicken Broth or water
  • 2 Tbsp Lime Juice juice of 1 lime
  • 2 Tbsp Cilantro - chopped plus a little more for garnish
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Heavy Cream or sour cream or greek yogurt
  • Salt/pepper to taste
Course Main Dish
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
servings
Ingredients
  • 4 pcs Boneless Chicken Thighs Boneless breasts can also be used
  • 1 Tbsp olive oil
  • 1/4 cup Onion - finely chopped
  • 2 cloves Garlic - minced
  • 1 cup Chicken Broth or water
  • 2 Tbsp Lime Juice juice of 1 lime
  • 2 Tbsp Cilantro - chopped plus a little more for garnish
  • 1/2 tsp Red Pepper Flakes
  • 1/2 cup Heavy Cream or sour cream or greek yogurt
  • Salt/pepper to taste
creamy cilantro lime chicken
Instructions
  1. Season chicken with salt and pepper
  2. In heavy skillet, heat the oil over medium heat. Add the chicken and cook for 7 to 9 minutes, turning once, until chicken is cooked through
  3. Remove the chicken from pan. Keep warm on a plate covered with foil.
  4. Add onions to the pan. Cook for about a minute.
  5. Add garlic to the pan and cook for about 30 seconds.
  6. Add in the broth, lime juice, cilantro and pepper flakes
  7. Bring to a gentle boil for about 10 minutes or until the liquid has been reduced by about 1/4 cup.
  8. Whisk in the cream at the last minute. Turn off the heat and return the chicken to the pan.
  9. Plate the chicken the chicken and garnish with more cilantro.

Filed Under: Recipes

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