I have memories from my childhood of our kitchen counters covered with varying sizes of green zucchini squash…and my mother clucking over them deciding what on earth to make next.  (We had the same issue with tomatoes, but that’s another post!) After we’d run through a Bubba-Gump-esque list of options (Zucchini Pie, Zucchini Bread, Zucchini Fritters, Zucchini Pancakes, Zucchini Lasagna….) we’d usually concur that simpler was better. This sautéed zucchini with parmesan fits the bill. If you find yourself with a bumper crop of zucchini this year, give it a whirl. Simply perfect.

Sauteed Zucchini with Parmesan

serves 4-6

Ingredients:

4 medium zucchini – cut in half lengthwise and sliced into 1/2-inch slices

1 tablespoon extra-virgin olive oil

1 large yellow onion, cut in half and sliced into 1/2-inch slices

kosher salt and fresh ground black pepper

1/4 cup grated Parmesan cheese

Directions:

1. Heat the olive oil in a large saute pan over medium-low heat. Add the onions and cook for 10 minutes, until they start to brown.

2. Add the zucchini, 1/2 teaspoon salt, and 1/8 teaspoon pepper to the pan. Cook, stirring occasionally, for 10-15 minutes, until just cooked through.

3. Sprinkle with the Parmesan and cook for about 30 seconds more. Serve immediately.

My kids adore salmon. It is their favorite entree, bar none. In fact, I rarely get to eat a full portion of salmon because I’m constantly augmenting the plates of my three hungry munchkins. Now, if a 2, 4, and 7 year old are going to agree on a favorite food, salmon is certainly a fine choice in my book, with the many known health benefits derived from its omega 3 fatty acids. These particular fatty acids are the good, unsaturated kind, unlike those found in red meat and dairy products. Not all fatty acids are created equal, you see. Omega-3 fatty acids specifically are believed to decrease triglycerides, lower blood pressure, reduce blood clotting, boost immunity, improve arthritis symptoms, and improve learning ability in children. (What? Improve LEARNING ability?) Indeed! You know the DHA that is being added to prenatal vitamins and baby formula and toddler foods to boost brain health? Guess what that is. Yup, good old omega 3 fatty acids. Now you know.

So if you’re interested in raising a family of super-smart kiddos with super-human immune systems (wink), you’ll take my lead and introduce them to salmon. This preparation is a great place to start; just watch out –  the sweet glaze will have them stealing bites from your plate, and you want some of those omega-3 health benefits for yourself!

Grilled Salmon with Apricot-Orange Glaze

serves 4

Ingredients:

4 – 6 oz. salmon fillets

canola oil

1/4 cup orange juice (*see note below)

1/4 cup apricot preserves

4 teaspoons lemon juice

1 teaspoon orange zest

Directions:

1. Preheat grill to medium heat. Brush salmon fillets lightly with oil and season with salt and pepper to taste.

2. Combine the orange juice, apricot preserves, lemon juice, and orange zest in a medium skillet. Bring to a simmer over medium heat and cook for about 5 minutes until it has reduced to a thick, syrupy glaze and measures about 1/4 cup.

3. Brush grill grates with a little oil to prevent the salmon from sticking. Place salmon on grill skin side down. For 1″ thick fillets, grill 6-8 minutes for medium.

4. Drizzle glaze over salmon and serve.

Note: Zest an orange for the 1 teaspoon of orange zest and then squeeze it for the 1/4 cup of orange juice.