Spring Challenge Day 22- Caramelized Shallot And Roasted Pepper Linguine
Caramelized Shallot And Roasted Pepper Linguine About 1/2 cup extra-virgin olive oil 2 to 3 cloves fresh garlic, thinly sliced 15-20 Shallots, cut into thin half-moon slices Sea salt Generous pinch red pepper flakes 2 Small fennel bulbs, tops trimmed, thinly sliced, reserving 2 to 3 tablespoons minced feathery tops 2 Red bell peppers, […]
Spring Challenge Day 21- Fusilli Carbonara With Spring Vegetables
Fusilli Carbonara With Spring Vegetables 10 Ounces spiral pasta 2 Cups baby carrots, halved lengthwise 1 Bunch asparagus, tough ends snapped off and stalks cut into 1-inch lengths 1 Large zucchini, cut into long matchstick pieces 2 Cups plain soy milk Sea salt 11/2 Tablespoons kuzu, dissolved in a small amount cold water 2/3 Cup […]