January 2024 Recipes of the Month

Bon EYEppetit: Smoked Salmon Salad

Ingredients                                                                            

• 1 serving of smoked salmon (about 2 oz.)
• 1 teaspoon fresh dill
• 1/2 lemon
• 2 tablespoons of olive oil
• 1/3 small cucumber
• 1 small radish
• 1/4 avocado
• 1/2 cup of spinach
• 1/2 cup of arugula

Directions

1. Start by washing all fresh ingredients.
2. To make the dressing, combine juice from half of a lemon, olive oil, and chopped dill into small bowl. Season with salt and pepper to taste. Mix well.
3. Once you’ve finished your dressing, combine spinach and arugula into a separate, large bowl.
4. Next, using a sharp knife, dice the cucumber and thinly slice the radish.
5. Halve and carefully remove pit from avocado. Slice and add cucumber, radish and avocado to the bowl with the spinach and arugula.
6. Top with smoked salmon, then drizzle with lemon olive oil dressing and enjoy.

Cheesy Barbecue Chicken Zucchini Boats

Ingredients

• 4 medium zucchini, sliced in half lengthwise
• 1½ tablespoons olive oil
• 2 cloves of minced garlic
• ½ red onion, diced
• 1 pound chicken breast, cooked and shredded
• 1 cup low-sugar barbecue sauce
• 1¼ cups shredded sharp cheddar cheese

Directions

1. Preheat oven to 400 °F. Grease a 9x13 pan with olive oil.
2. Scoop out centers from zucchini, leaving a ¼ -inch rim to create boats. Place zucchini in pan and brush with a tablespoon of olive oil.
3. Add ½ tablespoon of olive oil to skillet and place over medium heat. Add garlic and onions; sauté for 3 to 4 minutes.
4. Transfer to a large bowl and stir in cooked chicken, ½ cup barbecue sauce and ½ cup cheese. Spoon mixture evenly into zucchini boats.
5. Top each with 1 tablespoon barbecue sauce and 1½ tablespoons cheese.
6. Cover with foil and bake for 35 to 45 minutes or until cheese has melted and zucchini is tender.