Ingredients
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This recipe is adapted from a Bobby Flay original.
Ingredients
Ingredients
2 cups tightly packed fresh arugula 1 clove garlic 1 tablespoon freshly squeezed lemon juice (about ½ lemon) pinch of red pepper flakes (optional) ⅓ cup shredded Parmesan cheese ½ cup good extra virgin olive oil handful of walnuts, pine nuts or almonds (optional) salt and pepper, to taste Instructions
Peppery sautéed arugula is dressed in a delicate buttery sauce with lemon, garlic and sherry vinegar. Pair this quick and easy side dish with roasted chicken or fish. Adapted from Eating Well.
Servings: 4 Ingredients
Preparation
Serves 6
Ingredients 1 large onion, sliced 1 cup chopped carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive or grapeseed oil 6 medium to large potatoes, peeled and cut into 1 inch cubes 6 cups vegetable broth 2 cans cannellini beans, rinsed and drained (optional) 1 cup kale 3 Tablespoons lemon juice Salt and pepper to taste Preparation
*This soup is great as prepared or with additions such as ham, chicken or sausage. Serves 4
3 cups milk 2 to 2½ cups fresh corn kernels 1 medium onion, chopped 2 medium potatoes, cooked and cubed I teaspoon lemon juice ¼ teaspoon chili paste or Tabasco sauce 1 cup light cream, room temperature Salt & freshly ground pepper to taste Garnish options: ¼ cup crumbled bacon ¼ cup shredded basil ¼ cup shredded dill ¼ cup chervil ¼ cup marjoram
Serves 4
1 pound dried capellini ½ cup olive oil 2 tablespoons butter 1 tablespoon minced garlic 1 tablespoon grated lemon peel ¼ cup fresh lemon juice ¼ cup chicken broth 2 teaspoon fresh chopped basil ¼ teaspoon sea salt, plus additional for finishing ⅛ teaspoon freshly ground pepper, plus additional for finishing 1 cup baby arugula ½ cup chopped fresh parsley ½ cup freshly grated Parmigiano-Reggiano cheese ½ lemon
Serves 4
8 to 10 large colorful heirloom carrots (about 1½ pounds), scrubbed 3 small to medium parsnips, scrubbed Kosher salt 1 tablespoon poppy seeds ¼ cup extra-virgin olive oil 2 medium garlic cloves, smashed and peeled 2 star anise pods ¼ cup lemon juice, plus more as needed 1 teaspoon white sugar, plus more as needed ½ cup lightly packed fresh Italian parsley, shredded
Serves: 4
Cream 1 cup whipping cream 1 whole vanilla bean ½ cup Mascarpone 1 tablespoon confectioner’s sugar Roasted Pears 8 Seckel pears, halved and cored 2-3 tablespoons fresh lemon juice 2 tablespoons sweet butter, diced 1 tablespoon granulated sugar ½ cup dry red wine 16 small sprigs of fresh thyme, divided
⅓ cup olive oil ¼ cup kosher salt 3 tablespoons fresh lemon juice 2 tablespoons unsalted butter 1 tablespoon crushed red pepper flakes 1 tablespoon sugar 1 bay leaf 1 head cauliflower, leaves removed
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