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This is a personal recipe that I created to get my sons to eat vegetables when they were growing up. It has also been a hit at many a holiday meal and dinner party in my home. The key is to use fresh corn and not to overcook it so that it maintains a chewiness that goes well with the crunch of the broccoli. Feel free to add snap peas, tomatoes, carrots, black beans or try pearl onions in place of the shallots.
Two ears of fresh corn, cut off the cob (low-sodium canned corn is an adequate substitute)
One head of broccoli florets cut from the stalk and sliced into bite-size pieces
One shallot, finely sliced
One bell pepper, diced
Two Tbsp. of garlic powder
4 Tbsp. extra-virgin olive oil
Lemon juice to taste
Kosher or Himalayan pink salt and pepper to taste
Have all the ingredients prepared to cook before starting because this dish cooks fast.
Add the olive oil to a skillet, and heat.
Once the oil is hot, add the shallots and bell pepper. Sprinkle with garlic powder and stir for one minute
Add the corn and stir for two minutes
Add the broccoli and stir for two minutes
Remove from heat. Salt, pepper and add lemon juice to taste. Serve immediately
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More