serves 4
You might need to buy:
- sour cream
- chopped fresh tarragon
- fresh lemon juice
- poppy seeds
- penne pasta
- thinly sliced green onions
- mayo
- Dijon mustard
serves 4
You might need to buy:
- bucatini
- brandy
- Juice and zest of 1 large lemon
- drained capers
- chopped fresh basil
- hot red pepper flakes
- pitted oil-cured black olives
- coarsely chopped parsley
- walnuts
serves 8
You might need to buy:
- fusilli pasta
- drained capers
- red wine vinegar
- drained oil-packed sun-dried tomatoes
- minced pitted oil-cured black olives
serves 6
You might need to buy:
- thinly sliced fresh basil leaves
- Salt and freshly ground black pepper
- spaghetti
serves 8
You might need to buy:
- less-sodium beef broth
- sugar
- salt
- crushed red pepper
- large unpeeled orange wedge
ready in about 20 minutes;
serves 4
You might need to buy:
- unsalted butter
- flour
- salt and pepper
- egg
- bread crumbs
- tartar sauce
serves 4
You might need to buy:
- 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)
ready in about 25 minutes;
serves 8
You might need to buy:
- UNCOOKED RICE
- LEMON RIND
You might need to buy:
- 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.
serves 6
You might need to buy:
- * 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