Celery, Carrots, Onions and Red Peppers

This is a combination of cooked vegetables I often have in my refrigerator.  I will add it to other steamed or sautéed vegetables, It could possibly top a piece of fish or mix it into cooked rice.  When dinner needs to be fast, this is a great time saver, not to mention, it is delicious.

1 cup Diced Frozen Onion (another big time saver)

1 cup Diced Celery

1 cup Diced Carrot

1 cup Diced Red Pepper

1 Tbs. Unsalted Butter

1 Tbs.  Canola Oil

• Heat a sauté pan then add the butter and oil
• Add all the vegetables and sauté until tender, about 10 minutes

Possible additions to this mixture:

• Boil potatoes and dill
• Sautéed zucchini
• Frozen baby peas
• Quinoa
• Green lentils and my favorite dressing (see Rosemary Pecan and My Favorite Dressing post), top with sautéed  Kielbasa

Salmon in Parchment

1 lb. Salmon Filet

1 Tbs. Unsalted Butter

½ cup Vegetable Mixture

3 Tbs. White Wine

• Take an extra-large sheet of parchment paper and place the salmon et al on one side and fold over the other half covering it
• Starting from the folded side, keep folding triangles and creasing the paper going around the fish until go get to the other side, tucking the last piece under (see picture) making a pocket
• Place on a rimmed cookie sheet and bake at 400 degrees for 15 minutes