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.

SautÚ 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

╝ tsp salt and some freshly ground pepper

╝ 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.