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Tasty side dish or zucchini and corn with basil.
Wash the leeks by cutting them in half. Slice the zucchini and chiffonade the basil.
On medium heat, melt the butter and saute leeks until translucent. Add zucchini and corn. Cook for about 3 minutes or until soft. Add cream, basil and the juice of one lemon. Toss and serve.
Note: You can also add some lemon zest for more lemon flavor.
While my hubby used frozen fries (which also work great), this recipe starts from scratch, because I have plenty of potatoes in the bin. The fries come out crisp without being fried while the seasoning adds a nice flavor with a little kick of spice. This recipe will please husbands, wives, kids … even in-laws!
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.