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Zucchini Star Parmesan

1 Large Zucchini at least 3 Inches in diameter
1 1/2 Cup Bread Crumbs
2 Eggs
1 Tsp Black Pepper
2 Tsp Marjoram
2 Cups Cooked Pasta (Spaghetti, Ziti, etc.)
1 1/2 Cups Low Sodium Pasta Sauce
3 Tbsp Olive Oil
Freshly Grated Parmesan Cheese

Slice the zucchini into 3/4 inch thick slices. Using a star-shaped cookie cutter, cut stars in each zucchini slice. Dispose of the outer ring or reserve it for a ratatoutille.

Place the two eggs in a bowl and stir until blended.

In a bowl, mix the bread crumbs, marjoram and black pepper.

Heat the olive oil in a pan and once heated begin dipping each zucchini star into the egg, then dip each side into the bread crumbs, Coat again in the egg, one more time in the bread crumbs and then place in the pan. Working in batches, heat each zucchini star for 3 minutes per side.

Serve the zucchini stars over pasta with a marinara sauce. Top with fresh grated parmesan cheese.

Serves 4.

Sodium Content: 150 - 200mg

Spinach & Butternut Squash Orzo

Heat the butter in a pan and saute the spinach along with black pepper to taste and the pine nuts. Remove from the heat and set aside.

Steam the butternut squash for 5 - 6 minutes, add the zucchini slics and steam for another 5 minutes.

Add the cooked orzo to the spinach and pine nuts, stir. Drain the squash and zucchini and add to the spinach mixture. Combine and serve.

Serves 4.

Sodium Content: 40mg

Salmon Poached in Red Wine

4 4oz Cutst of Koho Salmon
1 Cup Peite Sirah (I used Concannon - Central Coast California)
4 Shallots Sliced
4 Tbsp Fresh Basil Leaves
Black Pepper

Pour the wine into a pan and place the salmon in the wine.

Add black pepper to taste, toss in the shallots and basil leaves.

Turn the heat to high and once the wine just begins to boil, turn the heat down to simmer and place a lid on the pan slightly ajar to allow the release of steam.

Simmer for 10 minutes.

Serves 4.

Sodium: 70mg

Israeli Couscous

I discovered the product when trying a recipe out of the June 2009 issue of Gourmet magazine (Shrimp and Pearls which, by the way, was awesome.)

The package recommends adding sea salt when cooking but naturally I didn't do that and instead cooked in a low sodium vegetable bouillon instead.

It's quick to cook just like any pasta and as the husband proclaimed: "It's fun to eat!" Yes darling, it is fun to eat.

Sodium Content: 0mg