INDIAN WELLS, CALIF. — Like so many other parents of picky eaters, Victoria Phillips cooked two dinners every night: one with “kid foods” like chicken nuggets or macaroni and cheese, and then a more grown-up dish for her and her husband once the children had gone to bed. It had fresh vegetables and healthy proteins in it, but was finished way too late in the evening for the couple to feel nourished and relaxed after work.
“Two meals every night was just exhausting and not sustainable,” Phillips told The Huffington Post. “I’m a working mom full-time, so it’s just busy, busy.” But now Phillips is taking steps to make dinner a singular event for the whole family, thanks to a brief bootcamp with James Beard award-winning chef Tony Mantuano, who owns Spiaggia and Bar Toma in Chicago.
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3. Bring the pot of salted water back to a boil. Add the pasta to the pot and cook, stirring frequently until the pasta is al dente, about two minutes less than what is recommended on the box. Drain the pasta and transfer to the bowl with the zucchini mixture. Toss well to combine and allow the pasta to absorb the sauce. Quickly cover with foil to keep warm.
4. Meanwhile, heat a large non-stick saute pan over medium-high heat. Rub the remaining tablespoon of olive oil on the flesh side of the salmon filets and season with salt and pepper. Place the filets in the preheated pan, skin side up, cover tightly and cook until the bottom has a toasted brown crust, three to four minutes. Remove the cover and gently peel away the skin.
