roasted squash and fennel with thyme

i just needed something different as a side.  this was something new and delicious AND healthy.  win-win-win!

ingredients

• 2 small summer squash, (about 12 ounces)
• 1 1/2 cups sliced fennel bulb, (about 1 small bulb), plus 1 tablespoon chopped fennel fronds, divided
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup thinly sliced garlic

directions

1. Preheat oven to 450°F.
2. Quarter squash lengthwise, then cut crosswise into 1-inch pieces. Combine the squash with sliced fennel, oil, thyme, salt and pepper in a large bowl. Spread the mixture evenly on a large, rimmed baking sheet. Roast for 10 minutes. Stir in garlic and roast until the vegetables are tender and the fennel is beginning to brown, about 5 minutes more. Stir in fennel fronds and serve.

oven-roasted trout with lemon and dill

i have loved trout since i was young when we would go camping and eat it for breakfast over the fire after having caught it that morning before dawn.  my parents still love to fish and have been generous to share some of their catch with us recently.  this was a great way to use it!  i found it at allrecipes.com.

ingredients

• 1 cup soft bread crumbs
• 1/2 sweet onion, mince
• 2 tablespoons chopped fresh dill
• 2 teaspoons grated lemon zest 
• 1 clove garlic, minced
• 1/4 cup olive oil, divided
• salt and pepper to taste
• 4 trout, cleaned and head removed

 directions

1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. Toss bread crumbs with onion, dill, lemon zest, garlic, and half of the olive oil. Season with salt and pepper to taste. Press stuffing into the trout, then brush the trout with the remaining olive oil, and season with salt and pepper. Place trout onto prepared baking sheet.
3. Roast in the preheated oven until the skin of the fish begins to brown, and the flesh flakes easily with a fork, about 20 minutes.