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!
Here are two ways to make homemade pickles and pickled veggies without canning. They can be kept in the fridge for 2 weeks. Homemade Pickles
Wild rice grain bowl goodness. Use the Instant Pot to cut the cooking time way down.
Serves: 2 1 pound fresh large shrimp, peeled and deveined 3 slices lemon 1 small clove garlic, chopped Kosher salt 1 tablespoon honey 2 teaspoons
Serves: 4 Ingredients: 1 tablespoon extra virgin olive oil 2 bunches kale, trimmed and chopped 2 cloves garlic, minced 1 tablespoon balsamic vinegar Sea salt
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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 😉