While I enjoy the concept of summer, I’ve undoubtedly grown tired of being unable to leave my house without melting. I’ve begun yearning for food markets, and for children to again emerge from closed doors. For bikes and beers, and all things FALL. Well, we don’t have a fall in AZ, but that weird gap between Summer and Winter, ya, I want that.
During Fall, there is nothing I love more than food markets. Where locals gather displaying home grown veggies, each with its own overwhelming sense of possibilities. But again, in the lingering days of summer, this is not possible. So last Sunday, I ventured to an overpriced, borderline amazing, grocery store.
And despite not being in the amazing fall air, with the dogs, and bikes and whatnot, I still was able to obtain amazing seasonal, no-doubt overpriced, vegetables. And yum. It was so yum.
Salmon, Spaghetti Squash, and Bok Choy!
1 whole Spaghetti Squash
Salt & Pepper
Touch of butter
Spaghetti squash is a brightly colored, yellow circle. It’s hard on the outside, and once cooked, falls apart just like spaghetti. Spaghetti squash is amazing because it really replicates pasta, and doesn’t have the carbs.
First, preheat the oven to 400 degrees. Split the spaghetti squash in half with a good knife, season with salt and pepper, and attempt to remove seeds. If you can’t you can do this once cooked. Place cut side up in oven for an hour.
*If you are unable to split the squash, simply poke holes in it and place whole in oven for an hour until it softens and can be split.
Once squash has softened, using a fork begin pulling apart the squash. It will come apart in strings. Mine was a little harder than desired, so I threw it in a pot with garlic and a little butter until everything else was ready.
I knew it was ready when even the dog would eat it..
Salmon with Ginger and Soy Sauce
3/4 lb Salmon
Low-sodium Soy Sauce
Fresh ginger, grated or dry ginger
Preheat the oven to 350
Place Salmon in a small tin with minimal space. Cover with soy sauce, chopped garlic and sprinkle with ginger.
Allow to marinate for up to half an hour, then bring to room temperature for 10 minutes. Place in oven uncovered for 20-25 minutes.
Bok Choy adds an awesome element to any dinner. It’s bright green, and really has a unique consistency and taste, plus it is so easy to cook.
Season with salt, pepper, and a bit of red pepper. Heat a sauce pan with a little bit of oil and cook until tender.