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Prep Time: 30 minutes
2 ears of fresh corn 1/4 cup diced bell pepper ½ - 1 jalapeño, minced 1 small onion, diced 1.5 Tbl minced cilantro 1 tsp olive oil 1/4 tsp kosher salt 1/8 tsp black pepper ½ Tbl lime juice |
1) Shuck and remove the kernels from the corn. Find tips on how to do this easily online, here
2) Heat a pan at medium-high with olive oil.
3) Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown.
4) Season with salt and pepper and stir in cilantro and lime juice.
2) Heat a pan at medium-high with olive oil.
3) Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown.
4) Season with salt and pepper and stir in cilantro and lime juice.
Chicken and Chard Stir Fry
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Prep Time: 30 minutes
8 chicken thighs, boneless and skinless 1 bunch of chard - Leaves rough chopped and the stems finely chopped 2 Tbl butter 4 cloves minced garlic 1 cup carrots, thinly sliced |
1) Heat a pan at medium. Add 1 tablespoon of butter. Salt and pepper the chicken thighs and place in the pan. Let the chicken cook on one side for 5-8 minutes. Flip and cook for 8 more minutes.
2) While the chicken is cooking, heat another pan and add 1 tablespoon of butter. Add the carrots and garlic and cook for 5 minutes.
3) Add the chard to the carrots and toss. Then, saute for 5 minutes.
4) Serve the chard and carrots over sliced chicken.
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2) While the chicken is cooking, heat another pan and add 1 tablespoon of butter. Add the carrots and garlic and cook for 5 minutes.
3) Add the chard to the carrots and toss. Then, saute for 5 minutes.
4) Serve the chard and carrots over sliced chicken.
Click here to download a PDF of this week's recipes!