Corned Beef, Zucchinni salad and yam casserole

Boyles Corned beef made according to package instructions.

Zucchini and tomato salad

3 large or 6 baby zucchini, thinly sliced lengthwise
2 oz. Parmesan cheese, shaved
1 pinch dried oregano
3 tablespoons olive oil
2 tomatoes, peeled and sliced (for a quick substitute, we used organic cherry tomatoes)
salt and pepper to taste
*Serves four

Thinly slice the zucchini lengthwise—a vegetable mandolin or peeler can speed up this process. Once sliced, mix the zucchini with all ingredients except the tomatoes. Let the salad marinate for 30 minutes in the fridge. Add the tomatoes before serving.

Honest Tip: As an alternative, you can serve this as a warm side dish by cutting the zucchini in thicker strips like French Fries; coating them with olive oil, oregano, and salt and pepper, and grilling them. Similarly, you can roast cherry tomatoes on a kabob on the grill. Once the veggies are done, serve them with some grated Parmesan cheese on top.

Organic Baby Jewel Yam and Apple Caasserole

5 servings

1 pkg Melissia’s Organic baby jewel yams

2 1/2 bakine apples, peeled, cored and cut into 1/4” rings

1/4 C. sugar

1/2 C. orange juice

1/8 C. butter

3/4 Tbs. cornstarch

1/4 tsp. salt

1/ Tbsp. ground cinnamon

1/2 Tbsp nutmeg

1 T. macadamia nuts, toasted

Used 1 1/2 tsp. each cinnamon and nutmeg

Pecans, a handful

Note next time top with a crisp or crumble