Grape Tomato Salsa
Makes 4 servings
-
2 cups grape tomatoes
-
¼ cup red onion, chopped
-
¼ cup cilantro, packed
-
1 tbsp lime juice
-
½ tsp cumin
-
¼ tsp garlic powder
-
½ – 1 teaspoon chilli powder
-
⅛ tsp salt
-
1 tbsp jalapeños, optional (or more to taste)
Instructions
Add all the ingredients to a food processor and blend until combined. Taste and adjust the salt level and flavour to your liking. Add more lime juice for brightness and chilli powder or jalapeños for heat!
The texture of this salsa will be more liquid. Feel free to drain some of the liquid if desired.
For a chunkier fresh salsa, simply chop the fresh ingredients by hand and combine with the seasonings!
Store in the fridge in an air-tight container for up to 2 days.
Recipe from Tasty Thrifty Timely
Garlic Roasted Green Beans
Makes 4 servings
-
1 pound fresh green beans, trimmed
-
4 cloves garlic, minced
-
3 tablespoons olive oil
-
1 teaspoon sea salt
-
½ teaspoon black pepper
-
¼ teaspoon red pepper flakes (optional for heat)
-
2 tablespoons grated Parmesan cheese (optional)
-
Zest of 1 lemon
-
Juice of ½ lemon
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the trimmed green beans, minced garlic, olive oil, sea salt, black pepper, and red pepper flakes (if using). Toss well to ensure that all the beans are evenly coated.
Spread the green bean mixture in a single layer on the prepared baking sheet.
Roast in the preheated oven for 15-20 minutes, or until the beans are tender and slightly crispy, stirring halfway through for even cooking.
Once done, remove from the oven and immediately sprinkle with Parmesan cheese (if using), lemon zest, and lemon juice.
Serve hot as a delicious side dish to your favorite main course!
Recipe from Recipes by Eva
Honey Butter Skillet
Makes 4 servings
-
4 cups frozen corn kernels
-
2 tablespoons unsalted butter
-
2 tablespoons honey
-
Salt and pepper, to taste
-
Chopped fresh parsley, for garnish (optional)
Instructions
Heat a large skillet over medium heat. Add the frozen corn kernels and cook, stirring occasionally, until heated through, about 5 minutes.
Add the butter to the skillet and stir until melted and evenly distributed.
Drizzle the honey over the corn and butter mixture, then stir to coat the corn evenly.
Cook for an additional 2-3 minutes, or until the corn is heated through and glazed with the honey butter.
Season with salt and pepper to taste.
Garnish with chopped fresh parsley, if desired, before serving.
Recipe from Creatives Cookery