Serves 2-4
​
2 Tbs olive oil
4 cloves of garlic, sliced thinly 
1-pint cherry tomatoes, cut in half-a color assortment is nice
1/8 tsp of crushed red pepper
2 ears of freshly picked corn, corn cut off the cob
1-pound fresh shrimp, shells removed
5 leaves fresh basil, sliced in strips or 1/3 cup chopped flat leafed parsley
3 Tbs unsalted butter (very cold)
Kosher or Sea Salt and Pepper
 

1. In a large sauté pan, heat the oil and the slivered garlic over medium-low heat. Cook until the garlic softens and becomes aromatic, about 1 minute.  
2. Add the sliced cherry tomatoes, crushed red pepper, corn kernels, and shrimp. Raise the heat to medium, cover the pan, and cook for 5 minutes. 
3. Add your herbs, stir gently to combine. 
4. To finish, turn off the heat and gently stir in the cold butter to create a velvety finish to your dish.

 
Serve as is, with sliced boiled Yukon Gold potatoes, over pasta, or rice. You can also use this as a topping for bruschetta-cut the shrimp into bite sized pieces for easy eating.

I prepared this delicious, easy, and quick meal for my class "15-Minute Meals". For that class I added 1/2 of a yellow onion and 1/2 of a large delicata squash. No need to peel this squash which is a real time saver. Both additions were perfect!

Serve 4
12 oz smoked sausage, sliced into 2 inch pieces-Kielbasa or other precooked sausage is fine
kale-6-8 large leaves, spines removed, leaves ripped into large pieces
½  cup water
salt and pepper
 
Place all ingredients into an 8-quart stock pot over medium high heat. Cover and cook for 8 minutes. Season with salt and pepper to taste. Divide between 2 plates and serve.

​Alternatives: Green cabbage or any other hardy green can be used instead of kale. 
You can add additional vegetables such as sliced onions, garlic, small butternut squash cubes to pot. Choose vegetables that won't overcook in 8 minutes.

​1 pork chops, bone-in about 1 ½-2” thick (3-5 pounds)
2 tablespoons herb/spice rub*. 
1 cup ripe peaches, unpeeled and diced
¼ cup red pepper, seeded and diced small
¼  cup red onion, diced
1 tablespoon jalapeño, seeded and finely chopped
3 tablespoons cilantro or mint, chopped
1 tsp. grated lime zest
1 tablespoon fresh lime juice
Salt and freshly ground pepper, to taste
 

1. Remove pork chops from packaging, rinse, and pat dry with paper towels. 
2. Sprinkle 2 tablespoons of your favorite seasoning over both sides of the pork chops and rub in well. Place the chops in the basket of your air fryer.
3. Set the air fryer to 400 degrees and cook the pork for 12 minutes, turning the chops over at 6 minutes. Remove the pork from the air fryer and allow to rest for about 5 minutes before serving. 
4. To make the peach salsa, in a bowl, combine the peaches, red pepper, onion, jalapeno, cilantro, lime zest and lime juice and toss gently to mix. Season with salt and pepper. Serve over pork chops.

 
*Rub I used in class=Trader Joe’s BBQ Rub & Seasoning with Coffee & Garlic
 

2 peaches-ripe and fragrant ("free stone" peaches are easiest to work with)
2 tablespoons dark brown sugar
1/4 tsp cinnamon
pinch of salt
¼ cup pecan halves, roughly chopped
¼ cup mascarpone cheese (vanilla ice cream, whipped cream, sour cream can be substituted)
1/4 cup black berries or raspberries for garnish-optional

1. Slice the peaches in half and remove the pit.  Combine the brown sugar, cinnamon, and salt in a small bowl. Divide and sprinkle on top of the peaches.
2. Place the peaches in the air fryer basket and air fry at 350 for 10 minutes or until the fruit is browned and the sugar is caramelized. 
3. Divide between two plates. Top with mascarpone and sprinkle with pecans. Serve immediately.

Add any of the following fruit to the air fryer with the peaches. Cut in half and remove pits. : fresh figs, nectarines, plums