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Ingredients
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Directions
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An easily digested vegetable that’s good for the liver and the blood and rich in vitamin A and potassium. Naturally sweet, squash can be roasted, boiled or steamed and is good with butter and salt.
1 ½ lbs of butternut squash
Extra virgin olive oil
Salt and freshly ground black pepper
1 T. balsamic or apple cider vinegar, optional
1 pound beets, peeled and cut into 1/2-inch wedges
1 pound carrots-scrubbed, cut into 2-inch lengths, and halved lengthwise if large
1/4 cup red wine vinegar
3 tablespoons olive oil
2 springs fresh rosemary
Salt and pepper
Heat oven to 450° F. Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the vegetables are tender, 30 to 35 minutes. Serves 4
Source: www.realsimple.com
½ French baguette
¼ cup olive oil
1 clove raw garlic, cut in half
2 pounds assorted heirloom tomatoes (preferably a mix of colors), diced
2 garlic clove, minced
Coarse salt and freshly ground pepper, to taste
2 tablespoons fresh basil leaves, chiffonade cut
Balsamic vinegar for drizzling
1 cup shelled fresh fava beans (1 1/4 pounds in pods)
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 1/2 cups packed baby arugula (1 1/2 ounces), divided
3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano
1/4 teaspoon grated lemon zest
1/2 teaspoon fresh lemon juice
1 baguette
1 garlic clove, halved crosswise
16 mint leaves
Source: Epicurious