Garlic and Dill Zucchini

Garlic and Dill Zucchini

Ingredients

  • About 6 zucchini

  • ½ cup of dill, chopped

  • 5 cloves garlic, minced

  • 1 cup of vegetable oil

  • 2 tablespoons balsamic vinegar

Directions

  1. Wash and cut zucchini lengthwise, and lay flat on paper towel. Sprinkle with salt

  2. Heat oil in a skillet

  3. Gently place pieces of zucchini in skillet and fry them in batches on both sides until browned

  4. Once they’re done, layer them on a plate with dill, garlic and balsamic vinegar in between each layer

  5. Serve warm or cold.

Garlic Asparagus

Everything about asparagus screams summer…the color, how light it is when you eat it and the actual name a-s-p-a-r-a-g-u-s.

SONY DSC

This is one of my favorite ways to eat this super healthy veggie.

SONY DSC

If I can ever avoid salt I make sure to do so and use lemons every chance I get.

SONY DSC

The combination of the all the ingredients helps the asparagus bring out its flavor without it taking over and becoming too overwhelming.

SONY DSC

Garlic Asparagus

Ingredients

  • 1 bunch asparagus
  • 4 cloves garlic
  • ½ cup white wine
  • 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon black pepper

Directions

  1.  Wash the asparagus and set aside.

  2. In a skillet add wine, minced garlic, olive oil, 1 juice of lemon, and black pepper. Add washed asparagus and cover lid of skillet. Let simmer on low for about 15-20 minutes or until the asparagus are tender. Serve immediately.

Makes 2 servings.