WEBPreheat oven to 400°F. Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle …
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WEBSet aside. In a large sauté pan over medium-high heat, warm the 1 Tbs. olive oil. Add the asparagus and cook, stirring occasionally, until bright green and starting to brown, 3 to …
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WEBAdd Champagne vinegar and 6 Tbsp. oil and whisk to combine. Season dressing with salt and lots of pepper. 2. Lightly crush cucumber on a cutting board with a rolling pin or wine …
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WEBStep 13. In a separate bowl, toss the scallions, asparagus, fava beans, radish slices and pea shoots with 1 1/2 – 2 tablespoons of dressing. Don’t drown the delicate veggies!
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WEBPicture yourself at a sunny outdoor Tuscan osteria, a cool Mediterranean breeze blowing off the Tyrrhenian Sea, a chilled white wine with beads of condensation slowly running …
WEBKosher salt, freshly ground pepper. 2. cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed. 2. bunches asparagus, trimmed, stalks peeled if thick. 1. …
WEBTransfer the asparagus to the grill pan and grill until charred, about 4-5 minutes. Remove from the grill and season lightly with salt and pepper or to taste. In a large bowl or on a …
WEBDirections. Blanch asparagus until bright green, then plunge into ice water bath to shock it and prevent further cooking. Drain well: use towels if needed to dry the stems. Cut …
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WEBDirections. Mix the favas and peas together in a bowl. Trim the asparagus of its tough woody ends and shave paper-thin using a mandolin. Add the herb leaves and roughly …
WEBDrain, cool and cut the asparagus in half lengthwise. In a small bowl, combine the 1/4 cup plus 2 tablespoons of oil with the vinegar; season with salt and pepper. In a large bowl, …
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WEBThis week’s recipe for Pea, Asparagus and Fava Bean Salad screams spring and includes three of the best early-spring vegetables. They’re paired with a simple olive oil …
WEBfor the dressing: 1/2 cup soy yogurt. 1 teaspoon vegetable bouillon powder. 1-2 teaspoon mustard. Directions: Cut the stems of the asparagus into 1/4″ pieces, leaving tips intact. …
WEBStep 3. Pour remaining 2 Tbsp. oil into a skillet large enough to fit both slices of bread in a single layer. Add bread and set over medium heat. Cook, undisturbed, until golden …
WEBIn a small bowl, whisk together the dressing. In a large bowl, place the kale and fennel. Pour in some of the dressing, and a bit of salt. Using your hands, massage the kale together …
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WEBFor the panzanella: 1. Cut the ciabatta lengthwise into 3/4-inch slices. 2. In a wide frying pan, warm 1 cup of the olive oil over medium heat. Fry both sides of the sliced ciabatta …
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WEB98 Recipes Using 1 Pound of Ground Beef. Chef Evan Funke joins Hoda Kotb and Jenna Bush Hager to share his recipe for the perfect spring dish: Panzanella using crispy …
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