Thanks to Gayle Pruitt for these recipes that are good for both humans and dogs.
ASPARAGUS AND SALMON CASSEROLE
Ingredients
12 ounce can of salmon
1 cup asparagus, lightly steamed
3 ounces gluten-free bread, crumbled
1 teaspoon paprika
¼ cup chopped parsley
¾ cup plain goat yogurt
2 teaspoons water
Preheat oven to 350 degrees. Layer the salmon and asparagus; put bread crumbs over each layer. Top with bread crumbs and sprinkle with paprika and parsley. Mix yogurt and water; pour over the top. Bake for 35 minutes.
SWEET PEPPER RAINBOW SAUTE'
Ingredients
1 tablespoon olive oil
1 rred pepper, sliced lengthwise
1 yellow pepper, sliced lengthwise
1 orange pepper, sliced lengthwise
1 green pepper, sliced lengthwise
1/4 cup purple cabbage, sliced thinly
Dash of Celtic sea salt
Add oil to skillet set over medium-high heat. Add the begetables and salt; saute for about 3 to 4 minutes.
Serves 4
