Super easy zucchini salad

This salad is incredibly easy to make and very tasty!

Ingredients:
zucchini
garlic
olive oil
salt
pepper
roasted almond slices

Use a carrot peeler (or zucchini pasta maker) to cut zucchini into thin slices.
Heat up olive oil, fry the garlic and add zucchini, salt and pepper. Fry while stirring for about 5 minutes, not too long so that the zucchini doesn't loose all of its bite. Serve with roasted almond slices.

Picadillo

This Picadillo recipe is one of my favorite recipes. I learned it from a friend a couple of years ago and have made it a couple of times since then.
It is great in tortillas as suggested in the recipe, but I like the rice version just as much. I served it with home made guacamole, grated cheddar and some salad:

Salmon Quiche

I tried this recipe once in a big pie form and then again in my muffin form.
It features cheese and almond meal in the pie crust and refreshingly little instructions. I changed it a little bit, adding more cheese and baking the crust at a lower temperature. Despite the crust being so brittle before baking it comes out great and is quite easy to get out of the pan.

Crust:
1 cup flour
1 cup cheddar, grated
1/4 cup almond meal
1/4 tsp paprika
6 tbsp oil
1/2 tsp salt
Combine all ingredients and set aside 1/2 cup. Press the rest of crust into bottom and sides of 9 inch pan, bake 10 minutes at 350 degrees.

Quiche:
1/2 lb frozen salmon
3 beaten eggs (I used 1 egg and 1/2 cup of egg whites to get rid of some of the egg whites that had piled up in our fridge after all the Tiramisu we enjoyed)
1/4 tsp dill weed and/or other herbs
1 cup sour cream
1/2 cup cheddar, grated
1/2 chopped onion
chives
paprika, salt and pepper
Thaw, fry and flake the salmon. Add all other ingredients. Put in baked shell. Sprinkle reserved 1/2 cup crust over top. Bake at 325 F for 45 minutes (or less when using the muffin form) until the tops are golden.