The Pasta:

1. In a large pot, cook the pasta according to the package instructions for al dente; reserve 1/2 cup pasta water for the sauce before draining the rest of the water; set the pasta aside in a colander & keep the large pot available for cooking the sauce, etc.

The Vegetables:

1. Preheat oven to 425 degrees.
2. Line a large baking sheet with foil and lightly spray with non-stick cooking spray; set aside.
3. While the Pasta is cooking, cut up all of the vegetables into bite-size pieces and place them into a large bowl. *This step can be done ahead of time, if desired (just keep veggies refrigerated until ready to use).
4. Add the Olive Oil and spices to the vegetables in the bowl and toss to thoroughly coat; spread the veggies evenly onto the prepared baking sheet and bake for 15-18 minutes or until veggies are tender.

The Lemon-Butter Sauce:

1. Using the same pot that you used to cook the pasta, add the butter, lemon zest, lemon juice and garlic; cook over medium-low heat until the butter is completely melted and the garlic becomes fragrant (about 2 minutes).
2. Add the cooked Pasta, the reserved Pasta Water and the roasted vegetables to the Lemon-Butter mixture, tossing until thoroughly coated.
3. Next, add the Basil, 1/2 cup Parmesan and Salt (to taste); toss to combine.
4. Serve with freshly-grated Parmesan and fresh chopped Basil, if desired.
5. Oh, so yummy! Enjoy 🙂

1. Preheat oven to 425 degrees.
2. Gather the ingredients.
3. Place rinsed and dried Salmon in a small, deep baking dish (8″ x 8″ or 9″ x 9″) – you want the Salmon to take up most of the room in the dish, so it stays submerged in the sauce while cooking.
4. Combine all of the remaining ingredients in a small bowl or glass measuring cup that has a pour spout; Whisk together until thoroughly blended; pour or spoon this over the Salmon.
5. Note: you can leave the Salmon with meat side facing up for a milder flavor or gently flip the Salmon over, so the meat side faces down and is submerged in the sauce during the baking process for a stronger flavor.
6. Bake on the middle rack for 16-18 minutes (depending on the thickness of your Salmon), spooning some of the sauce over the Salmon halfway through the cooking time (if you’re baking with the meat side facing up). Salmon is ready when it flakes apart easily with a fork.
7. Spoon sauce over the top before serving and enjoy with your favorite sides 🙂

Baking the Spaghetti Squash:

1. Preheat Oven to 400 degrees. Place rack in center position.
2. Cut the Spaghetti Squash in half, lengthwise, scrape out the seeds and loose stringy innards and place facedown in a deep baking dish.
3. Add enough water to cover the bottom of the dish by about 1/2 inch.
4. Bake for about 35-40 minutes, or until the squash is soft (depends on the size of the squash).
5. Remove the squash from the oven and set aside to cool enough to handle.
6. Reduce oven temperature to 250 degrees.
7. When the squash is cool enough to handle, hold it over a large, ovenproof bowl/dish and scrape out the flesh from the top to the bottom using the tines of a fork. Cover the dish with foil and place it in the oven to keep hot while you prepare the topping.

Making the Caper & Tomato Topping:

1. In a large, nonstick skillet, heat the Olive Oil and Garlic over Medium Heat for about 2 minutes.
2. Next, add the Capers, Tomatoes and Oregano and continue cooking for another 2 minutes.
   
3. Remove from heat and add a few pinches of Salt and Pepper to taste.
4. Spoon desired amount over the prepared Spaghetti Squash and watch it disappear!
   

1. Add all of the chopped ingredients to a large mixing bowl and gently toss with the Lime Juice and seasonings to taste. If not serving immediately, wait to cut up the Avocado right before serving so it doesn’t brown. Cover tightly with plastic and refrigerate until ready to serve.
2. So yummy over Salmon!
   

1. Preheat oven to 450 degrees.
2. In a very large bowl, combine all of the cut Vegetables and Olive Oil; Toss until thoroughly mixed and coated with the Oil.
   Note: add the garlic now if adding
3. Evenly spread the Vegetable mixture onto a large baking sheet and sprinkle with the Kosher Salt and Pepper to taste.
   
4. Bake for 30-45 minutes on the center rack until tender, stirring several times during the roasting process to cook evenly.
   
5. Serve over Rice, Quinoa, Couscous, Pasta, Baked Potato…or as a Side Dish for your favorite protein. We often pair with Salmon and it’s delicious!!!
   

1. Preheat oven to 450 degrees.
2. Line a baking sheet with parchment paper (or foil sprayed with non-stick cooking spray) and set aside.
3. Cut up the Cauliflower into bite-size pieces and set aside.
4. In a large bowl, whisk the GF Flour, Spices and Milk together until thoroughly blended. Add the Cauliflower pieces and stir to completely coat.
5. Dump the coated Cauliflower pieces onto the prepared baking sheet and spread them out into a single layer.
6. Bake for 20 minutes, stirring the pieces at the halfway point.
7. While the Cauliflower is baking, thoroughly combine the Hot Sauce, Oil and Honey.
8. After the first 20 minutes, brush or spoon the Hot Sauce mixture evenly over the Cauliflower pieces. Continue baking for another 20 minutes.
9. Serve while hot or warm. The Sauce mixture becomes like a crusty cheese coating…it is SO yummy!

1. Preheat oven to 350 degrees.
2. Gather all ingredients.
   
3. Spray two 8″ x 4″ loaf pans with the non-stick cooking spray. Sprinkle each pan with 1 Tablespoon Granulated sugar. Set aside.
   

Flour Mixture

1. In a large bowl, combine the flour, 1 cup granulated sugar, brown sugar and the next 5 ingredients (Note: if you’re adding Pecans or Walnuts, do so now).
   
2. Form a well in the center of the flour mixture. Set aside.
   

Zucchini Mixture

1. Using a food processor or handheld grater, shred the zucchini and place it in a strainer to drain the liquid – I use a wooden spoon to press zucchini against the strainer, as well as squeezing the shredded zucchini with my hands to get as much liquid out.

2. In a large bowl, whisk the milk, vegetable oil, vanilla extract and eggs until well blended. Add the shredded zucchini and mix well.

   

Making the Batter

1. Add the Zucchini Mixture to the center of the Flour Mixture.
   
2. Mix well using a fork to start with to help break up the shredded zucchini. Then switch to a spoon to ensure that you get all of the ingredients off of the bottom of the bowl.

Baking the Bread

1. Divide the batter between the two prepared loaf pans. If desired, you can also sprinkle the tops with more granulated sugar (I do not do this, as I find that the sprinkled sugar inside the pans is usually enough to satisfy our family’s sweet tooth).
2. Bake for 50-60 minutes (time will vary with each oven). Start checking the loaves around 45 minutes with a wooden pick. Loaves are done when pick comes out clean.
3. Cool in their pans on a wire rack for about 10 minutes.
   
4. Remove loaves from pans and cool completely on wire rack before slicing…if you can keep the rest of your family from pouncing on them!
5. Once completely cooled, slice and enjoy!