Occupational Health Strategies, Inc.
Kent W. Peterson, M.D., FACOEM
901 Preston Avenue, Suite 400
Charlottesville, Virginia 22903-4491
TEL: (434) 977-3784
FAX: (434) 977-8570
Email: OHS@HealthySelf.org
Last updated: February 17, 2009
Side Dishes
WARM ASPARAGUS SALAD
Bread crumbs (I use Italian)
Butter or margarine (I used Brummel and Brown and it was still great)
1 TB white wine vinegar
2 tsps olive oil
1 tsp grated lemon rind
2 tsps fresh lemon juice
1 medium shallot, peeled and minced
Salt and fresh-ground pepper
Water
Asparagus.
Sauté bread crumbs in butter (About a cup)
Combine vinegar, oil, 1 tsp rind, lemon juice and shallot. Whisk well and stir in salt and pepper. Boil asparagus 5 minutes, stirring constantly. Drain and place on platter or plates. Sprinkle with vinaigrette and top with breadcrumbs.
YELLOW SQUASH RIBBONS WITH RED ONION AND PARMESAN
4 medium yellow squash
1 tsp olive oil
1 cup thinly sliced red onion
1 garlic clove, minced
¼ tsp salt and some freshly ground pepper
¼ cup shaved fresh Parmesan cheese
Using a vegetable peeler, shave squash into ribbons to measure 5 cups. Heat oil in a large skillet over medium heat. Add squash, onion, and garlic; cook 4 minutes or until onion is tender, gently stirring occasionally. Remove from heat. Add salt and pepper and stir in cheese. Yield 4 servings.