Sunshine on a Plate

Can you believe it's already September 14th? Honestly, where does the time go?
September is actually my favorite month of the year because it seems like no matter where I live, I get to savor the long Indian Summer days.

In New Jersey, September is my favorite time at the shore because the beaches are no longer crowded and the water is actually warm ( if you've ever been to the Jersey shore, you'll know that the water is usually ice cold).


And of course, here in my new state, September is just an extension of the summer. We've had multiple days over 100 degrees and I've soaked up each one. It seems like it's always sunny in Texas.

So, logically, I wanted to capture the same sunshine on my dinner plates and this lemony Tilapia dish does just that. With a side of spinach and seasonal spaghetti squash, dinner can be served in less than 30 minutes, leaving you with plenty of time to grab an Iced Tea and head outside to catch the breathtaking September sunset.



Broiled Tilapia

Serves 2

2 Tilapia filets
1 lemon
2 tablespoons chopped Italian parsley
1 clove of garlic, finely chopped
1 tablespoon extra virgin olive oil
salt and pepper to taste


1) Lay Tilapia on a non-stick baking sheet. Grate the zest of one lemon over the Tilapia.
2) Top with parsley, garlic, olive oil, and the juice of one lemon. Add salt and pepper to taste.
3) Place under broiler for 7 minutes ( or until cooked through)


Sauteed Spinach

2 cups Spinach
1 clove of garlic ( whole or chopped depending on your taste)
1 tablespoon extra virgin olive oil
salt and pepper to taste

1) Heat olive oil in a medium saucepan. Add the garlic and sautee until lightly golden.
2) Add the spinach and toss until wilted ( about 1 minute)

For spaghetti squash click here

Enjoy!