This low calorie dish is bursting with summer flavors. Heat a drizzle of olive oil in a large skillet. Add sliced zucchini and corn kernels (just cut off the cob); season with salt, pepper and fresh oregano. Cook for 6 to 8 minutes until veggies are tender. Turn off heat — add cherry tomatoes and fresh basil. Serve warm or at room temp.
A simple mixture of flour and Greek yogurt popped in the air fryer creates this bagel hack recipe that everyone just loves.
The ideal recovery meal? Does it exist?! This recipe checks all the boxes!
It’s been an all out peach-fest! The family went peach picking at a local orchard and now we are happily drowning in stone fruit. Here
An amazing snack for any seasonal fruit! Fruit Leather – kids and adults LOVE, LOVE, LOVE this recipe.
Serves 16 1 cup dark chocolate chips 1 cup slivered almonds 1 cup rice cereal (such as Chex) 1 cup mini whole wheat pretzels Per
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One Response
This sounds delicious! Must try this since my CSA has been giving us tons and tons of corn and zucchini – but I don’t mind 😉