INGREDIENTS
3
large heirloom or garden grown tomatoes, chopped
About 15 fresh basil leaves, chiffonade (cut into long strips)
2
garlic cloves, peeled & finely chopped
3 tbsp
Extra-virgin olive oil
1 tbsp
Balsalmic Vinegar
Sea salt,
4
Chicken Breasts
Juice and zest from one lemon
1
garlic clove crushed
3 tbsp
fresh basil finely chopped
Sea Salt and Pepper
Walnut Oil
4
Medium to Large Zucchini
1 tsp
coconut oil
Garlic Salt
Olive Oil