Zucchini, an all-star during the summer, never tasted so good than fried up as fritters! Serve with slices of heirloom tomato and you’ll hit a home run. Prepared in 15 minutes plus 1 hour to drain and refrigerate. 2 pounds large zucchini, trimmed and grated on the wide holes of…
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Served as a terrific first course or super summer lunch, our Greek salad will take your taste-buds to the sea. OPA! Prepared in 15 minutes or less. ¾ lbs tomatoes, seeded, quartered 2 cups diced seeded peeled cucumber 1/2 green pepper, thinly sliced 1 small red onion, thinly sliced 1…
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SAUTEED ZUCCHINI, GARDEN MINT, BASIL, TOASTED PINE NUTS Prepared in 20 minutes or less. Ingredients ½ lbs yellow zucchini ½ lbs green zucchini 3 Tbs Extra Virgin olive oil 3 garlic cloves, peeled and minced 6 basil leaves, chopped plus extra for garnish 10 mint leaves, chopped plus extra for…
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MEDITERRANEAN QUINOA BOWL Prepared in 20 minutes or less. Ingredients 1 cup quinoa, (red) festive for summer 8 oz garden greens such as kale or Swiss chard, blanched (Add-On Option): 1 cup cubed roasted butternut squash 1 lemon, zested plus 1 Tbs fresh lemon juice 3 Tbs Extra Virgin olive…
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