Summer evenings and meal times seem to be faster paced than any other time of the year for some reason. No one wants to slave over a hot stove for hours preparing a feast for their families. So, what do you do? Eat out? No. Frozen dinners? Nope. I've got a couple quick recipes that you can whip up in no time at all. And they're family friendly, too! Enjoy!
Spaghetti With Zucchini:
Serves 4Hands-On Time: 15mTotal Time: 20m
Ingredients
- 12 ounces spaghetti (3⁄4 box)
- 3 tablespoons olive oil
- 1/2 cup walnut halves, roughly chopped
- 4 cloves garlic, thinly sliced
- 1 1/2 pounds small zucchini (4 to 5), cut into thin half-moons
- 3/4 cup raisins
- kosher salt and black pepper
- 1/4 cup grated Parmesan (1 ounce)
Directions
- Cook the pasta according to the package directions; drain and return it to the pot.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the walnuts and cook, stirring frequently, until beginning to brown, 3 to 4 minutes. Add the garlic and cook, stirring frequently, until beginning to brown, about 1 minute.
- Add the zucchini and raisins to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until the zucchini is just tender, 4 to 5 minutes.
- Add the zucchini mixture to the pasta and toss to combine. Sprinkle with the Parmesan before serving
Grilled Lemon Chicken:
Serves 4Hands-On Time: 20mTotal Time: 20m
Ingredients
- 2 teaspoons honey
- 2 tablespoons plus 1 teaspoon olive oil
- 5 tablespoons fresh lemon juice
- kosher salt and black pepper
- 1/4 small green cabbage (1/2 pound), cored and shredded
- 1 red bell pepper, thinly sliced
- 1 cup corn kernels (from 1 to 2 ears, or thawed if frozen)
- 4 6-ounce boneless, skinless chicken breasts
Directions
- In a large bowl, whisk together the honey, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage, bell pepper, and corn and toss to combine.
- Heat grill to medium-high. Rub the chicken with the remaining teaspoon of oil and season with ½ teaspoon each salt and pepper. Grill the chicken, basting often with the remaining 3 tablespoons of lemon juice, until cooked through, 5 to 6 minutes per side. Serve with the slaw.
Happy Friday from your happy Cortiers Blogger!
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