I’m roasting lots of vegetables these days—fewer carbs, more veggies--whatever is available, on sale and suits my pallet. This is the way I do it, but maybe you want to add other vegetables or use curry instead of cumin.     
    Last night, fifteen minutes into the roasting, I added broccoli flowerets that I had microwaved for a minute before tossing with olive oil. (Green beans is another nutritious and colorful addition.)
 
      Cut a cauliflower into flowerets.
      Dice four or so carrots.
      Add a heaping teaspoon of cumin
      Sprinkle with olive oil
      Mix and bake at 375 degrees for about 30 minutes. Give it a stir once in a while.

                                                                    Delicious with sausage!!

   I found the idea for this recipe on the internet, but at the moment I can’t locate the source. My apologies, but really it is too simple for anyone to claim, because it is all about the butter. Simply delicious and nutritious (a little butter is okay).

      I cook two pounds of salmon, and when it is just the two of us, I freeze some for cook-free evening, and still have enough for a meal for my husband when I am away.

Preheat oven to 575 degrees. In a Pyrex pan melt 3 Tablespoons of butter until sizzling.  Add dill, or your favorite herb.

Add salmon, skin side up. Bake for 5 minutes.

Remove skin, add salt and pepper; turn salmon, add salt and pepper.

     Bake 3 minutes.

That’s it. The salmon is done and so are you. Ready to enjoy.

I served this with risotto (I’ll post that recipe soon), and baked zucchini (see early post), and string beans.

I’m back into soup. This recipe is from my friend Barbara who got it from her friend Susan. I add more pasta shells, which makes it more of a stew than a soup. I served it with salad and corn bread.

Ingredients:

SUSAN’S ITALIAN SAUSAGE SOUP                                    Serves 6-8

1 ½ lbs. of Italian sausage, in ½ -inch slices
2 large onions, chopped
2 cloves of garlic, minced
28-oz. can of Italian-style tomatoes, with liquid
42-oz. can of beef broth, unsalted
1 ½ cups of dry red wine
½ tsp. of basil
2 cups of uncooked bow or shell pasta
2 medium zucchini, in ¼-inch slices
1 medium green pepper, seeded and chopped
3 TBS. of chopped parsley
5 oz. of Parmesan cheese, grated

Saute sausage in large kettle until lightly browned.  Drain and discard fat.  Add onions and garlic.  Saute until onions are limp.  Stir in tomatoes, breaking them into small pieces.  Add broth, wine, and basil.  Simmer for 30 minutes.  Remove from heat.  Cool, transfer to a large bowl, and refrigerate.  Skim fat from surface and discard.  Return soup to kettle.  Stir in macaroni, zucchini, green pepper, and parsley.  Simmer, covered, for 15 minutes, or until pasta and vegetables and tender-crisp.  Serve with cheese.

This soup can be too dry on the second day.  If so, add liquid then.