Pan roasted vegetable ratatouille

Mélange de courgettes, de tomates, de poivrons, et d'aubergines

1. Dice zucchini, eggplant, bell pepper or sweet peppers, and tomatoes. 
2. Mince garlic or use garlic salt, pepper, minced basil (or fresh thyme).
3. Pan roast in olive oil until the vegetables are cooked thoroughly.

You can add an Asian twist with minced green chilies and low sodium soy sauce.

Pan fried salmon with lime and fresh thyme

1. Remove scales, clean, and pat dry a salmon fillet. Cut into serving size. ( I use a pair of scissors for cutting the skin ).
2. Drizzle evenly :  freshly squeezed lime,  garlic salt, low-sodium soy sauce, chopped Thai chilies, and freshly ground pepper.
3. Heat olive oil in a pan, place the salmon with skin facing down. Cover and cook. Flip.
4. Flip one more time, raise the heat to make the skin crispy if you prefer.  Serve with your favorite sides.

Salad ideas

Salad greens with dry cranberries, honey-roasted almonds, feta and balsamic vinaigrette

Salad greens with julienned carrots, endive, dry apricots, pistachios, blue cheese crumbles and white balsamic

Baby spinach with caramelized walnuts, grape tomatoes, cheese crumbles