Summer Supper

With some cues from my brother-in-law, last night's supper was exceedingly healthy and delicious!

The menu:

* Baked Haddock with Butter, Lime Juice & Old Bay Seasoning
* Carrot & Zucchini Medley (see recipe below)
* Fruit Salad of Fresh Black Raspberries (from the garden), Kiwi, Fresh Pears & Lime Juice

Carrot & Zucchini Medley

2 tabl. olive oil
1 large onion, sliced
1 lb. of large carrots, cut in 1/4" slices
1 lb. of zucchini, cut in 1/4" slices (I used 1/2 lb. green zucchini and 1/2 lb. yellow zucchini/squash)
1 tsp. sea salt
1 1/2 tsp. McCormick's Perfect Pinch Seasoning (all-natural blend of spices and herbs with no salt)

Heat olive oil over medium heat and cook onions for about 7 minutes. Add carrots and cook 7 minutes. (I put a lid over them for part of the time to help soften them a bit.) Add zucchini for 7 minutes. (These cooking times are what I did - if you like your veggies a little more crisp, don't cook as long.) Turn off heat, stir in salt and seasoning. (NOTE: The carrots make this veggie dish so sweet that it tasted like I added sugar! The recipe is delicious and very colorful.)