This is the fourth post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.
I make zucchini as a side dish all the time. I like how fast zucchini cooks and that it has good texture when the outer skin isn’t removed.
One of my favorite way to make a fast side dish to pair with my lunches is a quick sauté of diced zucchini. This helps me get my extra serving of vegetables in and it’d darn tasty.
Simple dice a zucchini, sauté it in a teaspoon of vegetable oil either in a screaming hot wok, a frying pan or a cast iron pan with a healthy pinch of salt and pepper for about 3 minutes, stirring or shaking the pan to avoid burning. Once cook, add a teaspoon of sesame oil and a half teaspoon of black sesame seeds and toss to coat. I sometimes also make this on the grill using a grill pan!
As the title of this post says, this isn’t really a recipe, it’s just a tasty way to change up the way you cook this inexpensive and tasty veggie.
Cheers,
Veronique
There’s nothing like a refreshing glass of lemonade on a warm day. 
This is the third post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.
This is the second post in my new series called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.
This will be the first in a new series I’m going to do called “Not Really a Recipe”. These will be non-recipe posts that just give ideas on how to fix meals that are tasty and require very little work.
I’m not one to turn down a Moscow Mule, a drink typically made using ginger beer and Vodka. Last summer, when I was to host a Greek-themed party, I opted to create a Greek Mule, simply replacing the Vodka with Ouzo, the famed licorice-flavored liquor of Greece. The drink was delicious and refreshing and my guests raved about it.
I love refreshing cocktails and am always looking for fun, easy-to-make recipes for summer parties. The nice folks at 
Yes, I’m officially on the zoodles bandwagon. Not familiar with zoodles? They’re made by spiralizing vegetables and using as you would pasta. Many grocery stores even have already-prepared zoodle packages in the produce department – mine does. Zoodles are a good way to reduce carbohydrates intake, thus reducing high blood sugar – it’s why they grace my fridge every week instead of perfectly-cooked pasta.
Chimichurri is a traditional Argentinean condiment typically made with parsley and served along with grilled steak. I sometimes make mine with just parsley, but since I love cilantro so much, I often combine the two herbs for a twist on the traditional.
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