Ginger sriracha soy salmon


4 tablespoons olive oil


salt and pepper
For the sauce:

2 tablespoons honey

2 tablespoons butter

1/4 cup low sodium soy

1 teaspoon fresh grated ginger

1 tablespoon sriracha
Lightly season the salmon with salt and pepper. Heat the olive oil on medium high heat and a large flat non-stick pan. Add the salmon skin side down. Cook 5 minutes. Flip. Cook another 2 minutes. Remove from the pan and keep warm.

In the same pan, lower temperature to low. Add 2 tablespoons of butter. Add the ginger, soy sauce, sriracha, and honey. Stir constantly. Be careful to not but  the mixture but cook until reduced. Pour this sauce over the cooked salmon.




Sausage veggie pasta


2 tablespoons butter

4 cloves minced garlic

1 cup broccoli

1 yellow bell pepper chopped

1 medium onion chopped

1 zucchini chopped

1 red bell pepper chopped

1 cup cherry tomatoes

2 cups cooked rigatoni

1 pound sausage

shredded parmesan

1 tablespoon dried sweet basil

1 tablespoon crushed red pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

1 cup beef broth

Grill the sausage on a propane grill at 300 for about 15-20 minutes. Let cool and slice into round pieces. In a skillet on medium heat, melt butter. Add onion. Cook 1 minute. Add garlic. Cook another minute. Add the rest of veggies (except tomatoes) and spices. Continue to stir constantly like a stir fry. Add beef broth and sausage. Cook until veggies are cooked but still firm. About 7-10 minutes. When complete, stir in tomatoes and cooked pasta. Top with parmesan.