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!
With some delicious inspiration from my garden and Sartori Cheese, I whipped up the best tasting burger I’ve had in a long time! Asiago-Bruschetta
I’ve got high standards for breakfast! I want to start my day with something easy, tasty and not loaded with sugar. I’ve been working
It’s a seasonal dilemma – is there room for a salad as part of a holiday spread? Let’s face it – some salads just
This lightened up version of the Italian classic is quick cooking and crowd pleasing. Lower fat chicken sausage has all the flavor of regular pork
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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 😉