With summer about to be in full swing, why not treat yourself to a light and delicious snack that won’t give you second thoughts when you clean the plate.

MAKES ABOUT 40 PIECES – GLUTEN FREE, VEGETARIAN – 1 HOUR

ingredients

  • 2 medium zucchinis, cut into 1/4-inch slices
  • 1 1/2 cup gluten-free panko breadcrumbs
  • 3/4 cup grated parmesan cheese
  • 1/4 cup salt-free everything bagel seasoning
  • 1/2 teaspoon sea salt
  • 2 large eggs, whisked

directions

  1. Preheat your air fryer to 400 degrees. On a baking tray or shallow dish, combine panko breadcrumbs, parmesan cheese, and everything seasoning. In a separate bowl, whisk the eggs.
  2. In batches, coat each zucchini slice with the egg mixture. Transfer to the breadcrumb mixture, pressing to make a nice crust on each side.
  3. Air fry zucchini slices in batches. Place slices directly in fryer basket, leaving room for the air to circulate-do not crowd the basket. Cook for 8 minutes, flipping halfway through. Promptly remove zucchini chips from fryer basket and place on a cooling rack. Sprinkle with salt while hot. Repeat with remaining zucchini slices.
  4. serve with your favorite dipping sauce.

 

Recipe provided by INFRA.

Enjoy this light and filling dish, prefect for the spring and summer time.

SERVES 4 – GLUTEN FREE, PESCATARIAN – 25 MINS

ingredients

  • 2 tablespoons tamari
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black or white pepper
  • 1/3 cup avocado oil, divided
  • 1 pound shrimp, peeled and deveined
  • 4 ounces white mushrooms, sliced
  • 1 cup drained kimchi (reserve liquid)
  • 4 cups cooked basmati rice, cold
  • 3 large eggs, beaten
  • 3/4 cup frozen peas, thawed
  • cilantro or green onion for garnish

directions

  1. In a small bowl, whisk tamari, sugar, sesame oil, and pepper to combine.
  2. Heat a wok or large skillet over high heat with a little oil.
  3. Separately saute the shrimp until opaque and pink, the mushrooms until browned, and the kimchi until dry. Add oil as needed between batches.
  4. Coat rice with 2 tablespoons of oil then add to wok. Cook until the rice starts to crackle and brown, about 3-5 minutes.
  5. Make a well in the rice and add the beaten egg and cook through. Stir in tamari, sugar, sesame oil, and black pepper.
  6. Fold in cooked ingredients with peas and heat through. Season to taste with reserved kimchi liquid, and additional tamari. Garnish with chopped cilantro or sliced green onion and serve promptly.

 

Recipe provided by INFRA