2550 garden bistecca alla boscaiola Recipes

pork fatback, cubed, garlic cloves, peeled, dried rosemary, porterhouse steaks, coarse salt , to taste, pepper, freshly ground

beef tsp-bone steaks, cut to an even thickness of 1 to 1 1/4 inches, olive oil, garlic cloves, thinly sliced, fresh rosemary, leaves removed and roughly chopped, extra virgin olive oil, for drizzling, sea salt, fresh ground black pepper

garlic cloves, finely chopped, fresh garden tomatoes, medium dice (if you can tsp get garden tomatoes, buy the ripest romas you can find at the grocery.), chopped fresh basil leaf (not dry ), extra virgin olive oil, good quality finely grated parmesan cheese (no canned stuff!) or 4 oz romano cheese (no canned stuff!), fine pasta, cooked (cappellini or angel hair), fresh ground pepper, salt

iceberg garden salad, red onion, sliced paper -thin, pitted black olives, mild pepperoncini peppers, roma tomato, sliced, crouton, italian dressing (or use a recipe for olive garden s house dressing), freshly grated parmesan cheese , to taste, fresh ground black pepper , to taste

spring onions, trimmed and chopped, butter or olive oil, cos lettuce or 2 large butterhead lettuce, fresh garden peas or 250 g frozen peas, vegetable stock, leaves fresh lovage, leaves (plus 4 more to garnish ), salt and pepper, cream, for garnish (optional)

squash, olive oil, onions, chopped, garlic cloves, chopped, leek, sliced, minced beef, dry white wine, mixed garden herbs, chopped (time, rosemary, marjoram, parsley, basil, mint, savory,... ), salt, pepper, nutmeg, ground, egg

olive oil, brussels sprouts (small works best , trim the bottom off and remove a few of the outer leaves), shallots (i cut mine up into big pieces), vegetable broth (i used low sodium), thyme (fresh from the garden is best), salt and pepper (to taste)

courgette and garden herb pesto, courgette, coarsely grated, pine nuts, golden linseeds, parmesan cheese, grated, spinach, extra virgin olive oil, onion, finely diced, garlic, crushed, mixed herbs such as mint , lemon thyme, parsley, basil, oregano, salt and freshly cracked black pepper, juice of 1 lemon, heat a non-stick frying pan and saute the onions, garlic and seasoning in 2tbsp of the oil until golden about 4 -5 minutes. add the courgettes and saute for 1 minute. let the mixture cool., toast the linseeds and pine nuts and add to the sauteed onion and courgette mixture, cool., place the herbs , spinach, lemon juice, parmesan and remaining oil in the thermomix bowl and blend until still coarse., add the herb mixture to the cooled sauteed onion, courgette and nut mixture. adjust the seasoning if needed and let the flavours develop for about 20 minutes., food fanatics tips, do not be tempted to add too much oil, the mixture must be dry to prevent the bread becoming claggy. place the leftover pesto in a clean jar cover the surface with extra oil and keep refrigerated, it should last for up to 1 week.

dijon mustard, sherry vinegar, extra virgin olive oil, sugar, salt and pepper, ears corn, grilled (before grilling, spray with olive oil then sprinkle with salt and pepper.), green beans, blanched and cooled, yellow and red cherry tomatoes, halved (or use the tomatoes in your garden), sweet onion, thinly sliced, basil leaves, thinly shredded, gouda cheese, diced into small cubes

carton (8 oz) spreadable garden vegetable cream cheese, crumbled feta cheese, plain yogurt, minced garlic, dried oregano, pepper, chopped cucumber, chopped seeded tomatoes, chopped green onions, sliced ripe olives, pita pockets

halibut steaks, fresh, salt, black pepper, freshly ground, flour , all purpose, butter, white wine, dry, lemon, juiced, whipping cream, basil, fresh, finely chopped, parsley, fresh, finely chopped, capers, drained, salt, black pepper, freshly ground, parsley, fresh, finely chopped, garnish

beef tsp-bone steaks, olive oil, salt , to taste, fresh ground black pepper , to taste, lemons, garlic cloves, halved, softened butter, freshly chopped parsley

extra-virgin olive oil, crushed red pepper flakes, garlic, thinly sliced, oven-roasted tomatoes , recipe follows, basic tomato sauce , recipe follows, maccheroni alla chitarra or spaghettini, tongue bottarga (pressed red mullet roe) shaved or finely grated - or substitute any caviar, bread crumbs, roma tomatoes, sugar, extra-virgin olive oil, salt and pepper, extra-virgin olive oil, spanish onion, cut into 1/4-inch dice, garlic cloves, thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, kosher salt

linguine, shrimp (peeled & de-veined), tomatoes, chopped (preferred from the garden), garlic cloves, minced fine, vidalia onion, minced fine, olive oil, sea salt, parmigiano-reggiano cheese or 1/2 cup pecorino romano cheese, grated, chopped fresh parsley

cauliflower florets (2 small heads ), best zen garden frozen vegetables, bernardin dill pickle mix (1 pouch), vinegar, water, peeled gingerroot , - 1/4-inch each

chicken breast, garden salsa , recipe follows, potatoes, butter, olive oil, salt and pepper, rice wine vinegar, olive oil, diced yellow squash, tomatoes, diced fine, red onion, diced fine, cucumber, peeled and seeded, diced fine, red pepper, diced fine, cracked black pepper, fresh basil, salt , to taste

black pepper, carrots - diced, celery - diced, chunky pasta sauce (garden style), ground beef, hot pepper sauce, instant beef bouillon, macaroni shells, olive oil, onion - large - chopped, oregano - dried, parsley - fresh chopped, red kidney beans (drained and rinsed ), white kidney beans (drained and rinsed )

porterhouse steaks, about 2 inches thick, grey sea salt, coarse grind black pepper, pure olive oil, great balsamic vinegar