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!
Some evenings making dinner just seems too overwhelming! But I’ve noticed that my lack of enthusiasm can easily spill over to my kids’ desire to
With so many cukes coming in from my garden, this 3-ingredient recipe is a family favorite. It’s inspired by the best gardener I know, my
It may not seem like it but this is the perfect summer recipe – it’s way too nice outside to stay in cooking every weeknight
Every Friday is pizza night in my house. I keep batches of homemade dough in the freezer (just defrost the night before) and every week
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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 😉