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Wine Pairing

Rodney Strong Russian River Pinot Noir

This 2006 Pinot Noir is supple in texture, with rose petal and red fruit aromas and flavors. Aged in French oak barrels, adding a subtle, toasty vanilla character.

Golden Grilled Salmon Steaks

Pair this with the Summer Squash and you have a refreshing light dinner.

Source: Washington Dept of Fisheries

INGREDIENTS:

	4 salmon steaks - about 1 1/2 thick
	1 tablespoon lemon juice
	4 tablespoon butter - melted
	1 teaspoon salt
	1 tablespoon onion - grated

	1/8 teaspoon pepper
	1/4 teaspoon thyme
	paprika
	parsley
	1 lemon - cut in wedges

 DIRECTIONS:

1. Place steaks on greased grill.
2. Combine onion, lemon juice, salt and pepper and thyme, with butter. Baste steaks with 1/2 of the butter mixture.
3. Cook about 6-8 minutes per side or until steaks flake easily with a fork. Garnish with paprika and parsley, add lemon wedges.

Summer Squash

Fresh Vegetables! It's a garden delight.

Source:  elise.com

INGREDIENTS:

	2 lbs squash and/or zucchini, sliced
	1 gr bell pepper, seeds removed, sliced
	2 small or 1 large tomato - peeled & cut into wedges
	1/2 yellow onion, peeled and sliced
	1 clove of garlic, chopped

	olive oil
	5 -6 slices of cheese - jack or cheddar
	Basil, either dry or chopped fresh
	salt and pepper

DIRECTONS:

1. Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle with dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.
2. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally.  You want to let the juice from the tomatoes evaporate some.  After 5 minutes, add the tomatoes to the rest of the vegetables and stir.  Salt and pepper to taste.

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