INGREDIENTS
4 cups
broccoli florets
2
kernels from ears corn
1 serving
extra virgin olive oil
1 serving
chili pepper flakes
1 serving
salt
1 pint
grape tomatoes
6 ozs
cheddar cheese
10 ozs
greens
1 Tablespoon
honey
1/2 Tablespoon
extra virgin olive oil
1/2 tsp
paprika
1/4 tsp
salt
3/4 cup
fisher walnut halves and pieces
1/2 cup
lightly basil
3 Tablespoons
lemon juice
1 Tablespoon
honey
1 serving
salt and pepper
1/2 cup
extra virgin olive oil