It’s Health Food: ’60s Style! We’ve got fish drowned in vermouth; we’ve got summer squash drowned in butter; we’ve got some vaguely spanakopita-esque greens baked with yogurt and a feta-free Greek salad, neither of which actually came from my grandmother’s cookbook because hey, who are we kidding?
The salmon and the squash, though? They’re about the upper limits of what Nonnie has by way of low-cal entrées and vegetables. (I apologize, by the way, for posting yet another salmon recipe— when you’re trying to eat stuff that’s relatively good for you and also trying to work your way through your grandmother’s saturated fat-saturated recipes, salmon frequently seems like the only way to square the circle.) Continue reading