This Summer Squash Pasta is a delightful dish that celebrates the fresh flavors of summer. Tender summer squash pairs perfectly with garlic-infused olive oil and savory Parmesan cheese, creating a light and satisfying pasta dish that's perfect for warm weather.

Ingredients: 8 oz pasta of choice. 2 medium summer squash, thinly sliced. 2 cloves garlic, minced. 1/4 cup olive oil. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for one to two minutes, until the garlic smells good. Put in the sliced summer squash and cook for 5 to 7 minutes, until it's soft but still a little crunchy. Add pepper and salt to taste. Toss the cooked pasta into the pan with the rest of the ingredients until everything is well mixed. Add the grated Parmesan cheese to the pasta and mix it around some more. Before serving, sprinkle with fresh basil leaves. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 15 minutes

This salad is great for spring because it is light and full of flavor. Fresh salad greens, cherry tomatoes, and a tangy balsamic dressing are mixed with baked salmon that is still soft.

Ingredients: 2 salmon fillets. 6 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, sliced. 1/4 cup red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 1/4 cup sliced almonds. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and bake for 12-15 minutes or until the salmon flakes easily with a fork. While the salmon is baking, prepare the salad. In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, feta cheese, and sliced almonds. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Once the salmon is done, remove it from the oven and let it cool slightly. Then, flake the salmon into bite-sized pieces and add it to the salad. Drizzle the dressing over the salad and toss everything together to combine. Serve the Spring Salmon Salad immediately, garnished with extra feta cheese and sliced almonds if desired. Enjoy your delicious and healthy Spring Salmon Salad!

Prep Time: 15 minutes

Cook Time: 15 minutes