The perfect side to savor end-of-summer vegetables with a hint of buttery crispness. 

Ingredients

• 3 TB salted butter
• ½ onion, diced
• 4 cloves garlic, diced
• 1 summer squash, sliced 
• 1 zucchini squash, sliced
• 1 tsp. Italian herbs
• 1 tsp. sea salt
• 1 tsp. cracked black pepper
• fresh basil garnish, chopped

Directions

• Wash summer squash and zucchini and pat dry.   
• Cut off the ends of the squash and zucchini and slice into ½” thick pieces. 
• Dice the onion and garlic.
• Melt the butter in a nonstick sauté pan over medium-high heat. 
• Add diced onion and garlic to the pan and cook about 5 minutes, stirring occasionally. 
• Add the squash and zucchini to the pan and sprinkle with Italian herbs, salt and pepper. 
• Sauté the ingredients another 8-10 minutes until the squash and zucchini are crisp-tender. 
• Add chopped basil garnish and serve immediately. 

Nutrition Information

Servings Per Recipe: 4

Per Serving: 113 calories; protein 2g; carbohydrates 8g; saturated fat 6g; unsaturated fat 3g; cholesterol23mg; sugars 4g; dietary fiber 2g; sodium 654mg

Crisp and slightly tangy for a delectable addition to meats and main dishes any season of the year. 

Ingredients

2 large cucumbers, sliced thin (optional: peel skins)

½ red onion, sliced thin (optional: use a white onion)

3/4 tsp. salt 

½ cup sour cream 

2 TB granulated sugar 

2 TB white vinegar 

1 tsp. dried dill 

1 tsp. fresh or dried parsley 

Directions

• Cut up cucumber and onion and spread slices on a platter. Sprinkle with salt and let the pieces rest for 30 minutes before squeezing extra moisture from the cucumbers. 
• Stir together the sour cream, sugar, vinegar, dill and parsley in a large bowl.
• Fold the cucumber and onion slices into the sour cream mixture. 
• Refrigerate cucumber salad 4 or more hours or overnight before serving. 

Nutrition Information

Servings Per Recipe: 8

Per Serving: 60 calories; protein 1.1g; carbohydrates 7.9g; fat 3.1g; saturated fat 1.9g; cholesterol 6.3mg; sugars 5g; calcium 35mg; dietary fiber 0.7g; sodium 300.9mg; iron 0.4mg

Experience the delectable tastes of a Hawaiian luau in just a few simple steps.

Ingredients

3 pounds chicken thighs, boneless, skinless and trimmed of visible fat

2 cups water

2 cups low-sodium soy sauce
1 (13.5 oz.) can coconut milk

1 1/2 cups light brown sugar

1 cup green onions, chopped

¼ cup white onion, chopped

½ tsp. garlic, minced

1 tsp. sesame oil

Directions

• To make the marinade, whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large ceramic or glass bowl. Add chicken thighs and toss to coat evenly. Cover the bowl with plastic wrap and chill in the refrigerator for 4 hours or overnight.
• Preheat the grill for medium heat and lightly oil the grate.
• Remove the marinated chicken from the bowl and discard the remaining marinade.
• Grill the chicken 5 to 7 minutes per side, until it is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center of the meat should read at least 165° F (74° C).
• Serve hot with a suggested side of rice, grilled pineapple and steamed broccoli or edamame. Garnish with chopped green onion, celery or another favorite food embellishment.

Note: The recipe makes plenty of marinade for adding more chicken if you entertain guests or want extra for leftovers. 

Nutrition Information

Servings Per Recipe: 8

Per Serving: 530 calories; protein 33.4g; carbohydrates 36g; fat 28.6g; saturated fat 14.1g; cholesterol106mg; sugars 28.5g; dietary fiber 1.9g; sodium 2240.9mg; iron 5mg

Sweet, grilled peaches and tangy, glazed pecans add crunchy zest to salads.

The Salad

• 4 ripe but firm peaches
• ½ tsp neutral-flavored oil
• 5 oz. baby arugula
• ½ cup blueberries
• ¼ cup crumbled goat cheese

Glazed Curry Pecans

• ¼ cup pecans
• 1 TB honey
• ½ tsp curry powder
• ¼ tsp salt
• 1 tsp butter

Honey Vinaigrette

• 2 TB honey
• 2 TB plain Greek yogurt or for dairy-free use 1 TB mayo 
• 1 TB extra-virgin olive oil
• 1 TB balsamic vinegar
• 1 TB apple cider vinegar
•  Hint of salt

Instructions

1. Preheat your grill to high.
2. Cut the peaches in half and twist them free from the pits. 
3. Toss each peach half in a small amount of oil.
4. Place the peaches on the grill for 2-3 minutes on each side. 
5. Remove the peaches from grill, let them cool and slice each half into 3 pieces.
6. Mix the pecans, honey, curry powder and salt in a small pan and bring to boil on stovetop over medium-high heat. 
7. Carefully heat about 2 minutes until the honey-pecan mixture boils and the pan is dry.
8. Remove the pan from the heat and stir in the butter so the pecans do not stick together. Let glazed pecans cool.
9. Place the vinaigrette ingredients in a 1-cup mason jar or similar container. Tighten lid and shake until dressing is mixed. 
10. Place the arugula in a large bowl with grilled peaches, glazed pecans, blueberries and goat cheese. Toss with the dressing and serve immediately. Enjoy! 

Nutrition Information: 1 serving = ¼ of the recipe
calories: 262 kcal, carbohydrates: 33g, protein: 6 g, fat: 13g, saturated fat: 4g, polyunsaturated fat: 2g, monounsaturated fat: 7g, trans fat: 1g, cholesterol:10g, sodium:231mg, sugar:29g, vitamin C:17mg, calcium:104mg, iron:2mg

Harvest garden peppers for this fresh summer salad.

Serves 2-4 • Cook Time: 5 minutes • Prep Time: 10 minutes • 150 calories

Ingredients

• 2 Garlic Cloves (Smashed)
• ½ tsp Caraway Seeds
• 1 tbsp Olive Oil
• 3 Red/Yellow/Orange Bell Peppers (Sliced)
• ½ lemon (juiced)
• Chopped Parsley
• Optional: Salt and Pepper

Directions

1. Sauté two smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with 1 tablespoon olive oil over medium-high heat for 30 seconds.
2. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through.
3. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.
4. Serve immediately or chill to eat later.

Nutrition

• 150 calories
• 16 carbs
• 2 grams protein
• 7 grams fat

Be a hit at the picnic with this classic potato salad with crunch!

Serves 8 • Cook time: 10 min. • Prep time: 25 minutes • 304 Calories

Ingredients:

• 3 lbs Yukon gold potatoes
• 2 tbsp chives, finely chopped
• 2 tbsp Italian parsley, finely chopped
• 3/4 cup Persian cucumbers, diced
• 3/4 cup pickles (sweet or dill), diced
• 4 hard boiled eggs, roughly chopped
• 5-6 radishes thinly sliced
• 1/2 cup mayonnaise
• 2 tbsp olive oil
• 1 tbsp stone ground mustard
• 1/4 cup juice from pickle jar
• 1/2 tsp salt
• fresh ground pepper, to taste

Directions

1. Chop your potatoes, hard-boiled eggs and veggies.
2. Boil your potatoes, allow them to cool, then add them to a large bowl.
3. Whisk together your dressing ingredients in a separate bowl.
4. Add the boiled eggs, radish, cucumbers, pickles, parsley, and chives and to the potatoes.
5. Whisk together your dressing ingredients in a separate bowl, then pour over everything and gently mix together.
6. Garnish with extra herbs and serve, or store in an airtight container in the fridge for up to four days.
7. Enjoy every perfect bite!

Nutrition

• CALORIES304
• PROTEIN7 g
• CARBOHYDRATES35 g
• TOTAL FAT16 g
• DIETARY FIBER5 g
• CHOLESTEROL98 mg
• SODIUM438 mg
• TOTAL SUGARS2 g

Thanks to The Modern Proper website for this recipe!

Ingredients

• 1 prime rib roast with or without bone (any size)
• garlic powder
• salt 
• pepper

Directions

1. Preheat the oven to 550F degrees.
2. Generously distribute garlic powder, salt and pepper to the outside of the prime rib. 
3. Rub seasoning into the prime rib.
4. Place meat in a shallow roasting pan fat side up.
5. Roast at 550
   • 5 minutes per pound for RARE
   • 6 minutes per pound for MEDIUM
   • 7 minutes per pound for WELL DONE.
6. Turn off the oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
7. At the end of the 2 hours, remove meat from the oven to slice; it comes out perfect every time.
8. You can also use the same method for roast beef!

This recipe is compliments of Tom K., via Nebraska Recipe Swap.

Savory, Sweet and as spicy as you like. These grilled chicken wings will be the hit of any party.

Ingredients

• 1½ cups soy sauce
• ½ cup Korean go chu chang paste or substitute with Cayenne pepper or red pepper flakes
• ½ cup honey
• ½ cup fresh squeezed orange juice
• ½ cup lemon lime soda like Sprite
• 2 bunches of green onions cut into bite-size piece (keep some for garnish)
• 2 TBSP minced garlic
• 1 TBSP sesame oil
• 24 chicken wings, cut into drums and flats
• 1 tsp sesame seeds

Instructions

1. Mix all ingredients, except the chicken, and stir until well-incorporated and uniform.
2. Submerge wings in marinade, cover and refrigerate overnight.
3. Best grilled on a charcoal but can be grilled on a gas grill. 
4. Heat grill to medium/high heat
5. Remove wings from marinade and use a clean paper towel to pat down and remove any excess marinade. 
6. Place wings on the grill, skin side down over indirect heat. Rotate and reposition wings on the grill as needed to prevent burning.
7. Once fully cooked, move wings directly over the coals to add a finishing char for extra flavor and texture.
8. Garnish with diced green onion and toasted sesame seeds.

This recipe is compliments of Hudson Hsu, via Nebraska Recipe Swap.

This dish is cooked on one baking sheet and goes together in less than 30 minutes!

Ingredients

• 2 4-6 oz. salmon filets (skin or skinless-your preference)
• 1 large sweet potato, washed, peeled and cut into bite-size cubes
• 2 medium zucchini, washed and cut into bite-size pieces
• 1 TBSP minced garlic (less if you prefer)
• 2 green onions (scallions) sliced into 1/4 inch pieces
• 1 tsp sesame seeds (optional)
• 1 TBSP olive oil
• Salt & Pepper to taste

Marinade Ingredients

• 2 TBSP honey
• 1 TBSP low sodium soy sauce
• ½ tsp fish sauce
• ½ tsp sesame oil
• ½ TBSP grated ginger
• ½ TBSP Sriracha sauce
• 1 TBSP olive oil

Instructions

1. Preheat oven to 425 degrees
2. Mix marinade ingredients together in a bowl and place salmon filets in mixture
3. Spread zucchini and sweet potatoes on foil-lined baking sheet (for easy clean up)
4. Drizzle olive oil over vegetables
5. Sprinkle minced garlic
6. Salt and pepper to taste
7. With your hands mix vegetables with oil so they are evenly coated
8. Spread vegetables out in a single layer
9. Place in oven and bake for 10 minutes
10. After 10 minutes, remove and make space in the center of your baking sheet for the salmon.
11. Place salmon and drizzle marinade over filets and vegetables
12. Return to the oven for 10-14 minutes or until the salmon is done to your liking.
13. Top with green onion and sesame seeds (optional)

This dish is delicious served with steamed rice!

This Chicken a la King recipe creates a quick, delicious meal for busy families and is easy to make—even for the new cooks!

Ingredients

• 1 rotisserie chicken – picked off the bone, skinless and cut into bite-size pieces
• 2 bell peppers cut into bite-size pieces
• ¼ cup butter (1 stick)
• ½ cup flour
• 1 cup milk (avoid nut-based milk)
• 1 cup hot water
• 2 TBSP Better than Bouillon reduced sodium chicken base
• 2 6 oz. cans of mushrooms stems and caps (low sodium if preferred)
• Salt and Pepper to taste

Instructions

1. Melt butter in pan at medium heat
2. Add flour and stir for approximately 5 minutes or until it begins to brown slightly- Do not leave unattended!
3. While flour is cooking, add chicken base to hot water and combine with milk
4. Whisk in milk/water/chicken base mixture until well incorporated.
5. Increase heat to medium high and bring to a low simmer
6. Add peppers, mushrooms and chicken
7. Cook until sauce thickens
8. Salt and pepper to taste

Serve over egg noodles or mashed potatoes