Bend Health Guide Summer Issue 2017 Bend Health Guide | Page 9

by Suzanne Landry
These healthy recipes come from Suzanne Landry, author of The Passionate Vege-
table. Look for her Farmer’s Market inspired cooking classes in our events page &
Bend Health Guide Meet Up page. You can find more of her recipes at
suzannelandry.com
Blackened Red Snapper
4 red snapper filets
Seasoning mix:
¼ tsp each of thyme, oregano, cayenne,
paprika, ground black pepper
½ tsp onion powder
½ tsp arrowroot or organic cornstarch
Combine mix ingredients in a bowl,
press sides of filets in mix, set aside. Put
oil in a frying pan on high heat, test
heat by dropping a bit of seasoning in
pan. If it sizzles, its ready. Place filets in
oil, fry both sides until fish is tender and
flaky. For a delish Corn Relish to accom-
pany this dish see Suzannelandry.com
Beets and Tangerine Salad
2 beets, cooked,
peeled and cubed
6 seedless tange-
rines, peeled and
sectioned
1/4 cup feta
cheese, crumbled
Dressing:
1/4 cup olive oil
2 Tbs balsamic vinegar
1 Tbs minced fresh mint
Scrub beets well, don’t peel. Immerse
in a pan of water, boil, then reduce to
medium. Cooking takes 30 minutes,
done when beet feels tender with a
sharp knife into center. Drain, cool with
cold water, now remove skin by rubbing
with fingers. Cut beets into bite size
pieces. Peel tangerines, separate wedg-
es, toss with olive oil. Toss beets with
balsamic vinegar. Combine before serv-
ing, sprinkle with feta, garnish with
mint. www.suzannelandry.com
Ratatouille over Spaghetti
Squash
1 spaghetti squash, medium
2 Tbs extra virgin olive oil
1 small onion, cut into ½-inch pieces
3 cloves garlic chopped
½ green and red bell pepper chopped
2 medium sized green zucchini cubed
1 small egg-
plant, cubed (1”)
1 tsp Basil, 1tsp
Oregano,1tsp
Thyme chopped
¼ tsp sea salt &
black pepper (to
taste)
2 large toma-
toes, peeled and
chopped
1 15oz can or-
9
ganic tomato
sauce
Optional: Add ½ tsp red pepper flakes to
give dish zing.
Vegetarian – Add 1 cup precooked white
beans
Meat Lovers – Add 2 precooked chicken
sausages.
Slice squash in half crosswise with a
heavy knife, deseed. Place cut side
down in a baking pan with water. Cook
at 350°F for 30 minutes. Squash is ready
when a knife is easily inserted. In a
large frying pan, sauté garlic, onion, and
peppers. Cut zucchini and eggplant into
cubes, add in pan with herbs, salt, and
pepper. Cover, sauté.
Peel tomatoes by dropping in boiling
water for 1 minute, remove, cool. Peel
slips off easily. Cut 2-inch pieces, add to
pan. Cover, simmer 3 minutes. Add to-
mato sauce, cover, simmer 5 more
minutes.
When serving, run a fork along inside of
squash to pull out spaghetti strands.
Plate and spoon ratatouille over
squash, serve immediately.
www.suzannelandry.com