Honey Mustard Glazed Salmon

Salmon is one of our absolute favorites. We eat it a couple of times a week, often seasoned with just a little olive oil, salt, and pepper. We make this dish when we want to jazz it up a bit. The honey mustard glaze adds an element of heat and sweet, but it doesn't overpower the natural flavor of the fish. One of the best aspects of this recipe is it requires minimal preparation, and it cooks in only 10 minutes!

Honey Mustard Glazed Salmon
2 6oz. Salmon Filets
1 Tablespoon Honey
2 Tablespoons Coarse Ground Spicy Mustard
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Nutmeg
1/2 teaspoon Sea Salt

1.Preheat oven to 400 degrees.
2.Mix together the honey, mustard, and spices.
3.Spread the mixture evenly over the salmon.
4.Bake for 10 minutes.
5.Enjoy!

As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!

Mediterranean Tuna Salad

Sandwiches are one of Alfred’s favorite foods. He loves all varieties from hot and toasty paninis to cold and creamy egg salad. This tuna is one of his latest favorites. Unlike traditional tuna salad, this one is free of mayo and relish. Instead, it is made moist by olive oil and flavored with olives, capers and basil. In addition to being great on sandwiches, this Mediterranean- inspired tuna salad makes a great topping for salads or a filling for veggies such as celery sticks, and hollowed out zucchini, tomatoes, or cucumbers. With back to school time just around the corner, it is a easy, healthy, and portable lunch option to add to your repertoire.

Mediterranean Tuna Salad
1 Can Tuna packed in Olive Oil
1 Garlic clove, finely minced or pressed
1/4 Cup Red Onion, finely chopped
1/4 Cup Olives, finely chopped
2 Tablespoons Capers, finely chopped
2 Tablespoons Basil, finely minced
Sea Salt and Black Pepper to taste

Simply combine all the ingredients and enjoy!



As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!

Zucchini Muffins

It is certainly the season for zucchini, and we have been eating more than our fair share! We love it in savory applications raw, roasted, sautéed, in soups and stews... but zucchini is also great as a moister booster in baked goods. The neutral flavor also creates a wonderful palate for any flavors you enjoy most in your baked goods to shine through. These muffins are subtly sweet and spicy, perfectly moist on the inside with a nice crunchy topping. All in all, they yet another wonderful way to enjoy the bounty of summer!

Zucchini Muffins
1 1/2 C. Flour (I used half whole wheat, half all-purpose, a gluten free blend would work well too)
2 T. Ground Flax Seed (optional)
1 t. Cinnamon
1/2 t. Nutmeg
1/4 t. Salt
1 1/2 t. baking soda
1 egg, beaten
2/3 C. Sugar (I used coconut palm sugar)
2 T. Molasses
1 t. Vanilla Extract
1 t. Orange Zest
1/3 C. Oil
1 1/2 C. Zucchini, Shredded
1/2 C. Dates, pitted and chopped (optional – you can also substitute other dried fruits)
1/4 C. Chopped Pecans (optional)

1)Preheat your oven to 375 degrees. Line a 12 cup muffin tin with paper liners or lightly oil the pan.
2)Combine the flour, flax seed, cinnamon, nutmeg, salt, and baking soda.
3)In a separate bowl, combine the egg, sugar, molasses, vanilla, zest, and oil. Stir in the zucchini. Add the dry ingredients to the wet ingredients; stir until the wet and dry ingredients are just combined. Stir in the dates.
4)Spoon the batter into the muffin tin. Sprinkle the top of each muffin with some pecans.
5)Bake the muffins for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

We hope you enjoy these muffins and the rest of your summer!

As usual, I've included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, Friday Favorites, Foodie Friday, Funky Fresh Friday, Nifty Thrifty Sunday, and Inspiration Board.Check out all the great recipes other bloggers have contributed!

Basil Vinaigrette

One of our favorite summer flavors is basil. We buy a huge bunch each week at the farmers market, using as much of it as we can and drying the rest for winter time. This simple vinaigrette - sure to enliven your taste buds - is a fabulous way to take advantage of this aromatic herb. We like it best on fresh green salads, but it also works well drizzled over sliced tomatoes or cucumbers, and pasta. Enjoy!

Basil Vinaigrette
1/2 Cup Fresh Basil
2 Garlic Cloves
1/4 Cup White Wine Vinegar
1/2 Cup Extra Virgin Olive Oil
1 Tablespoon Honey
Salt and Pepper to Taste

Place all ingredients in a blender, and blend until the garlic and basil are very finely minced. Voila!