- thinly sliced fresh basil leaves
- Salt and freshly ground black pepper
- spaghetti
- less-sodium beef broth
- sugar
- salt
- crushed red pepper
- large unpeeled orange wedge
- unsalted butter
- flour
- salt and pepper
- egg
- bread crumbs
- tartar sauce
- broccoli florets
- chicken breasts cut into strips
- butter
- chicken broth
- garlic powder
- bowtie pasta
(acually I found my cans contained more oz’s, so I added about 1/4 cup more rice)
- UNCOOKED RICE
- LEMON RIND
- garlic salt
- onion salt
- celery salt
- worcestershire sauce
Ribollita (re-boiled in Italian) generally refers to leftover hearty vegetable soup with stale bread slices added during reheating. In our version, we combine fresh fennel, carrots, green beans and kale with hearty cannelini beans, boneless chicken thighs and cubed sourdough bread for a robust and satisfying meal.
- * 8 boneless chicken thighs
- * 1 bay leaf
- * sprig of parsley
- * 1 cup half inch cubes of day-old bread such as sourdough or country bread
- * 1 cup water
Choose mixed salad greens whenever you can. Or mix romaine lettuce with spinach or any other dark green variety. Romaine by itself is fine, but the darker the greens, the more antioxidants they contain. If you find balsamic vinegar too strong for your taste, pick a milder vinegar like apple cider.
- Italian or other seasoning mix
- balsamic vinegar
- salad greens
If you haven’t eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
- ripe mango 1/2 cup vanilla yogurt
- olive oil
- kosher salt
- black pepper
- fresh rosemary