Store 12
cups mixed hearty greens (such as escarole, mustard greens, and kale; if using mustard greens or kale, fold leaves over and cut off tough center rib and stems) and 1 cup kumquats, cut into thin rounds, seeded, in 2 separate resealable plastic bags.
Not exact matches
One
cup of this
hearty, nutty
mix -LSB-...]
3 cloves garlic, peeled 1 pound boneless skinless chicken breast, tenders removed 1/4
cup cold water 4 tablespoons red wine vinegar, divided 2 teaspoons Italian Seasoning herb
mix 1 teaspoon salt, divided 1/2 loaf
hearty farm bread cut into thick slices 1/4
cup best quality extra-virgin olive oil plus more for oiling grill rack 1 teaspoon Dijon mustard 1 large slicing tomato, such as beefsteak, cut into 1 - inch chunks 1/2 small red onion, thinly sliced 4 ounces Cabot Extra Sharp Cheddar or Cabot White Oak Cheddar, cut into cubes 1/2
cup pitted calamata olives 1/2
cup chopped fresh basil
2
cups chopped and packed kale (about 6 - 7 stems - worth) 1/2
cup dry French lentils, rinsed 1 1/3 lbs (585 grams) yukon gold potatoes, peeled and chopped 3 garlic cloves, peeled and divided 3 tablespoons olive oil, divided 4 tablespoons unsweetened non-dairy milk, divided sea salt and ground black pepper, to taste 1 small cooking onion, small dice 2 tablespoons minced, fresh
hearty herbs (I used a
mix of sage, thyme & rosemary) 2 1/4 lbs (1020 grams)
mixed mushrooms, chopped 2 tablespoons balsamic vinegar 1 teaspoon gluten - free tamari soy sauce 1 teaspoon tomato paste 1
cup vegetable stock 1 tablespoon arrowroot powder Bring a medium saucepan of water to a boil.