Tagged: saute

Zucchini with Garlic and Basil

DSC03696Ingredients (serves 4)

Cook time: 10 minutes

  • 2 lb. zucchini
  • 1 small red onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 Tbs. finely chopped fresh basil
  • 1/4 cup extra-virgin olive oil
  • Sea salt & fresh ground pepper


1. Trim the ends of each zucchini. Cut in half lengthwise and then chop into slices about 1/2 inch thick.

2. In a large pan heat olive oil. Add onions and garlic and sauté until browning, approx. 2 minutes. Add zucchini and toss occasionally until tender, approx 5 minutes.

3. Mix. in basil and cook for another minute. Salt and pepper. Serve.


Extra: If you want to make a larger and more colorful side dish add tomato. Toss in 2 large chopped tomatoes, or a pint of cherry tomatoes, a few minutes before zucchini is finished cooking.

Shishito Peppers


This is my new favourite appetizer. I order these peppers whenever I see them on a menu so today when I was walking past a farmers market and saw them I decided it was time to cook them myself. They’re incredibly easy to make. All you need is the peppers, olive oil and salt.


- Shishito peppers – as many as you want

- Olive oil

- Salt


1. Pour a good amount of oil into a hot pan.

2. When oil is hot add peppers. Toss in pan for approx. 3 minutes. You want to make sure all sides of the peppers get cooked/charred.

3. I like to lay peppers on paper towel to remove excess oil.

4. Salt.


Chicken with Apples

DSC00883 - Version 1Ingredients (serves 4) Time: 25 minutes

- 4 boneless skinless chicken breast halves

- 1 firm apple, cored and cut into 1/2 inch slices

- 1 cup apple juice

- 1 large onion, sliced thinly

- 1 garlic clove, minced

- 1/2 tsp dried thyme

- 2 tbsp Dijon mustard

- olive oil, salt and pepper

- wax paper and meat mallot


1. Place each chicken-breast half between 2 sheets of wax paper and pound with a meat mallet until about ¾ inch thick.

2. Heat the oil in a large skillet over medium-high heat. Sauté the chicken approx. 3 minutes per side until golden.

3. Add the apple, apple juice, onion, garlic, thyme, salt and pepper. Simmer, covered 6-8 minutes, until chicken is tender.

4. Remove the chicken, apple slices, and onion to a serving plate and keep warm.

5. Bring the sauce to a boil until slightly reduced, about 5 minutes. Whisk in the mustard. Pour the sauce over the chicken. Serve.