yielding 4 main dishes or a side dish for 8: in 15 minutes! 1 Tbsp olive oil 2 links Chorizo, skinned of the casing and sliced ¼ inch on the bias 1 medium zucchini, sliced in half the long way, and then made into 1/4 inch coins 2 cloves garlic, chopped 1/2 cup white wine (optional) 4 ears corn, kernels sliced from ears (I lay the ear onto the cutting board and slice) 1 pint cherry tomatoes, halved 6 oz (1/2 can) white beans, well rinsed 1 oz lime juice or 1 Tbsp of a clear vinegar (cider or rice vinegar) Salt and pepper to taste 1 cup loosely packed Thai basil, chopped (you can use regular basil, bush basil) Heat oil in a pan over medium heat. Add the sausages in a single layer and sauté 2 minutes per side. Optional Step: While chorizo is cooking, you can, but don’t need to, microwave the corn kernels, covered by a damp paper towel for 2 minutes. I just hit the ‘add a minute’ and adjust. Put heat on high and add in zucchini and garlic, sauté 3 minutes. Hit the sauté with
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.