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
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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
Penne With Beer Stewed Artichoke Hearts About 2 tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, thinly sliced 1 Red onion, cut into
Broccoli Rabe Pasta With Tempeh Sausage About 2 tablespoons extra-virgin olive oil 1 Red onion, cut into thin half -moon slices Sea salt 1/2
Soba Noodles With Endive And Radicchio 8 Ounces buckwheat soba About 2 tablespoons of extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely
We have made it half way through the month! How do you feel? Have you been following Christina Pirello’s recipes like me or have you
Stuffed Portobellos With Green Beans 4 Large portobello mushrooms, brushed free of dirt Spring or filtered water Sea salt About 2 tablespoons of extra-virgin
Sweet Corn And Basmati Salad 1 Cup brown basmati rice, rinsed well and soaked for 2 to 3 hours 11/2 Cups spring or filtered
Seitan With Broccoli Rabe 1 to 2 Tablespoons extra-virgin olive oil 2 to 3 Cloves fresh garlic, finely minced 1 Red onion, cut into
Saffron Polenta With Sauteed Vegetables Saffron Polenta 5 Cups of spring or filtered water 1/2 Cup yellow cornmeal 21/2 Cups yellow corn grits Pinch
Endive Risotto With Walnuts 5 Cups of spring or filtered water 3 Tablespoons extra-virgin olive oil 1 to 2 Cloves fresh garlic, finely minced