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@honeyae.tt: Himari Finally Kissed him! #himariinuzuka #canaboygirlfriendshipsurvive #danjonoyuujouwaseiritsusuru #anime #animeedit

Honey Ae
Honey Ae
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Region: JP
Thursday 17 September 2026 17:47:03 GMT
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One-pan Courgette & Butter Bean Orzo ✨✨ This is the type of recipe that makes batch cooking sound truly delicious. Everything comes together in just one pan, which always feels like a win during a busy week. We particularly love this with orzo, but if you don’t have it other pasta shapes work, such as trofie, casarecce, or orecchiette. Serves 4 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 pinch of dried red chilli flakes 3 courgettes, cut into 1/2 half moons 3 servings of orzo (about 225g) 500g butter beans + stock from the jar 2 tablespoons plain yoghurt 1 whole lemon, zested & juiced 1 pinch of sea salt 1. Warm the olive oil in a large frying pan or sauté pan set over medium-low heat. Add the garlic and chilli; cook for 1-2 minutes until just golden. 2. Next, add the courgettes along with a generous pinch of salt. Cook for 20-25 minutes, until silky and softened, stirring occasionally to make sure nothing catches. 3. Stir in the orzo and butter beans, along with the stock from the jar, then pour in 500ml water. Simmer for 8-9 minutes until the orzo is al dente. 4. Remove the pan from the heat, mix in the coconut yoghurt, lemon zest and juice and season to taste. 5. To serve, divide into bowls and finish with a drizzle of extra virgin olive oil and plenty of black pepper.
One-pan Courgette & Butter Bean Orzo ✨✨ This is the type of recipe that makes batch cooking sound truly delicious. Everything comes together in just one pan, which always feels like a win during a busy week. We particularly love this with orzo, but if you don’t have it other pasta shapes work, such as trofie, casarecce, or orecchiette. Serves 4 2 tablespoons olive oil 3 cloves garlic, thinly sliced 1 pinch of dried red chilli flakes 3 courgettes, cut into 1/2 half moons 3 servings of orzo (about 225g) 500g butter beans + stock from the jar 2 tablespoons plain yoghurt 1 whole lemon, zested & juiced 1 pinch of sea salt 1. Warm the olive oil in a large frying pan or sauté pan set over medium-low heat. Add the garlic and chilli; cook for 1-2 minutes until just golden. 2. Next, add the courgettes along with a generous pinch of salt. Cook for 20-25 minutes, until silky and softened, stirring occasionally to make sure nothing catches. 3. Stir in the orzo and butter beans, along with the stock from the jar, then pour in 500ml water. Simmer for 8-9 minutes until the orzo is al dente. 4. Remove the pan from the heat, mix in the coconut yoghurt, lemon zest and juice and season to taste. 5. To serve, divide into bowls and finish with a drizzle of extra virgin olive oil and plenty of black pepper.

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