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Prep Time: 35 minutes 1 tablespoon olive oil 2 tablespoons butter 1 medium yellow onion 4 medium zucchini ½ teaspoon kosher salt ¼ teaspoon black pepper ½ teaspoon dried thyme ¼ cup freshly grated Parmesan cheese |
1) Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining butter.
2) Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately.
2) Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately.
10 Minute Lemon Garlic Sauteed Bok Choy
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1 lb. baby bok choy
1 1/2 Tbl. olive oil 1 pinch of crushed red pepper flakes 3 garlic cloves, minced ½ lemon, cut into wedges Salt |
1) Clean the bok choy. Trim the ends, slice in half lengthwise and pat dry.
2) Add the oil, garlic and red pepper flakes to a pan. Heat at medium and cook. Stir occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3) Toss in the bok choy and spread into one layer. Sprinkle on ¼ tsp. salt. Cook for a few minutes, no stirring, until the bottom starts to turn brown.
4) Flip the bok choy and cook for a few more minutes, or until the white bottoms begin to soften, but still have some crunch.
5) Transfer to a plate then squeeze 2 lemon wedges on top, along with 1 teaspoon or so of olive oil. Serve with more lemon wedges on the side.
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2) Add the oil, garlic and red pepper flakes to a pan. Heat at medium and cook. Stir occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.
3) Toss in the bok choy and spread into one layer. Sprinkle on ¼ tsp. salt. Cook for a few minutes, no stirring, until the bottom starts to turn brown.
4) Flip the bok choy and cook for a few more minutes, or until the white bottoms begin to soften, but still have some crunch.
5) Transfer to a plate then squeeze 2 lemon wedges on top, along with 1 teaspoon or so of olive oil. Serve with more lemon wedges on the side.
Click here to download a PDF of this week's recipes!