"I love this dish with a grain like farro, whole-wheat pasta, beans for plant-based protein, or zucchini noodles," says Katzie Guy-Hamilton, chef and director of food and beverage at Equinox. Try this simple recipe as part of meal prep or for a fast summer meal.
This recipe is part of our meal prep series for July. Click herefor all the details.
Store farro in a shallow container in the freezer.
Store ¼ avocado (uncut) in a small container in the fridge.
In a large skillet on medium heat, cook oregano oil, fresh rosemary, and cherry tomatoes until they begin to scald and blister, around 3 minutes.
Add zucchini and snap peas and quickly sauté until golden, adding a pinch of salt and pepper.
Store in an airtight container in the freezer.
Place cucumber (whole) and arugula in a container.
Store in fridge and slice the cucumber fresh day of.
Season with lemon slices and walnuts from your condiment kit and plate with the simple side salad and avocado.
