Easy and Quick Recipes

Ingredients 6 medium zucchini, diced Coarse salt and ground pepper 1 pound orzo 4 tablespoons extra-virgin olive oil 5 cups corn kernels (from 6 ears corn) 1 small red onion, chopped 1 jalapeno, seeded and diced 1 tablespoon lemon zest 1/4 cup fresh lemon juice (from 3 lemons) 1 cup fresh basil leaves, torn 4 ounces feta, crumbled (2 cups) Directions Place zucchini in a colander and toss with salt. Place colander in sink and let sit 20 minutes. Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain and rinse under cold water to stop the cooking; transfer to a large bowl. In a large skillet, heat 1 tablespoon oil over medium. Add corn and cook, stirring occasionally, until just tender, 4 minutes. Add to pasta along with zucchini, 3 tablespoons oil, onion, jalapeno, and lemon zest and juice; season with salt and pepper. Stir in basil and feta. Prep Time: 35 minutes Total Time: 35 minutes Serves: 6 ...

Ingredients One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered 3 tablespoons white wine vinegar Kosher salt 1 teaspoon Dijon mustard Freshly ground black pepper 1/4 teaspoon sugar 1/4 cup extra-virgin olive oil One 14-ounce can hearts of palm, sliced lengthwise into thin strips 1/2 cup sliced, drained, jarred piquillo peppers 2 scallions, sliced Directions Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dres...

Ingredients : 2 (15 ounce) cans whole kernel corn, drained 2 cups grated cheddar cheese 1 cup mayonnaise 1 cup green pepper, chopped 1/2 cup red onion, chopped 1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips Directions : Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Ingredients : 1/8-1/4 cup sugar (to your taste) 1 tablespoon vinegar 1/2 cup Miracle Whip or 1/2 cup mayonnaise 1/2 lb bacon, fried & chopped 1 cup cheddar cheese, grated 2 small broccoli, heads raw cut into bite sized pieces 1 onion, chopped (red or white) Directions : In small mixing bowl combine sugar,vinegar & miracle whip,stir well. (depending on the size or amount of your broccoli you can double the dressing). In large mixing bowl combine bacon,cheese, broccoli,and onion. Pour first mixture over second and stir until coated. Refrigerate. This gets better the longer it sits. You may double the dressing and use to your taste.