08 Jul '12, 4am

Zucchini Halves with Couscous and Corn: This recipe makes use of late-summer produce from the garden or farmers'...

Zucchini Halves with Couscous and Corn: This recipe makes use of late-summer produce from the garden or farmers'...

2. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium heat until hot. Add shallots and cook 2 minutes, stirring. Coarsely chop reserved zucchini flesh. Increase heat to medium-high, add chopped zucchini and salt, and cook 8 minutes, or until liquid evaporates and zucchini begins to brown. Add corn to skillet and cook 2 minutes, stirring. Transfer mixture to small bowl.

Full article: http://www.thedailygreen.com/healthy-eating/recipes/stuff...

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asiatatlerdining.com 09 Jul '12, 4am

Set atop the 31-story Hotel LKF, Azure serves up exquisite modern cuisine with some of the most spectacular harbour views ...