If the kale leaves are particularly large or seem tougher than usual, remove the centre rib of the kale leaves, as well as the stems.
Garlic-Braised Kale and Corn
Golden Scallops with Lime Aioli
Succulent, tender scallops are quickly pan-fried and served with a scrumptious lime aioli. Garnish platter with thinly sliced lime.
Pasta with Zucchini Rounds
A wonderfully fresh pasta toss that can be made year-round. Coarsely grating the Parmigiano creates lovely melting bits in the finished dish.