1 Tbsp Olive oil
½ yellow onion, diced
2 – 3 cloves garlic, minced or pressed
1 Zucchini – chopped
2 Yellow Squash – chopped
salt and pepper to taste
1 – 28oz can whole tomatoes
½ cup black olives, halved
crushed red pepper to taste
Italian herb blend to taste, approx 1 Tbsp
1 lb ground beef

1. In a sauté pan, brown the ground beef over medium heat, our onto a paper towel covered plate to drain.
2. Heat a saucepan slightly over medium heat and add the olive oil. When hot, add the onion, zucchini, yellow squash and garlic. Season with Italian herb blend, salt and pepper and cook until tender.
3. Add the ground beef to the sauce pan.
4. Roughly chop the tomatoes and add them to the sauce pan. Bring to a simmer and cook for 10 minutes.
5. Add the olives and red pepper cook for another 5 minutes. Taste for flavor and season.

Pasta-
1. While the sauce is cooking, prepare the pasta according to the directions on the box.
2. Place pasta in a bowl and ladle over the top.
3. Serve immediately.

1 Carrot sliced on the diagonal
½ Green Bell Pepper, julienned
½ Red Onion, sliced
2 Zucchini Squash, sliced
2 – 3 Yellow Squash, sliced
1 lb bag white rice
Tilapia, 4 filets, approx 1/2” thick slices
Parchment Paper
Salt and Pepper to taste
2 Tbsp unsalted butter

1. Preheat oven to 500*F.
2. Start with four rectangles of parchment paper, approx 18” long.
3. Lightly butter the parchment paper in the middle and along the top edge lengthwise (this will help with folding).
4. Place a bed of zucchini squash in a thin layer in middle of each paper on top of the butter. Place a tilapia filet on top of each layer of zucchini being careful not to overlap pieces. Sprinkle the fish with salt and pepper.
5. Scatter the remaining vegetables on top of each filet. Sprinkle a little more salt and pepper on the vegetables.
6. Wrap the parchment by pulling the bottom edge up to the top edge above the fish and veg. The butter should hold these two pieces together. Roll the top down about ½” then roll over again and a final time onto the top of the fish and veg. Be sure not to roll this too tightly. For each end, fold the corners over into triangles, one on top of the other then turn them under twice to lock the bag closed.
7. Place the parchment bags onto a jelly roll pan, not overlapping, and bake for 10 minutes or until the liquid in the bag is boiling.
8. Serve immediately with a side of rice.

Citrus Reduction Sauce

½ cup white wine
3 Tbsp yellow onion chopped
Juice of ½ orange
Juice of ½ lemon
Juice of ½ lime
¼ cup heavy cream
¼ – 1 lb butter
salt and honey to taste

1. In a saucepan, reduce the onions, white wine and citrus over med-high heat by 2/3rds.
2. Add cream and reduce again by 2/3rds.
3. Cut butter into 1” pieces. Turn heat on low and slowly whisk butter into reduction. When all is incorporated, finish with salt and honey to taste. Serve immediately.

Note: ¼ lb butter is ample for four parchment but the reduction can hold more butter if you like more sauce.