How To make Spaghetti with Curly Endive & Balsamic Vinegar
1 lb Spaghetti
4 ea Garlic cloves, chopped
3 tb Olive oil
1 ea Head endive, trimmed & cut
-- into bite-sized pieces 1 tb Balsamic vinegar, or to
-- taste Salt & pepper Cook the spaghetti until it is *al dente*. Meanwhile, saute 3 garlic cloves in about 2 tb oil then quickly saute the endive in this mixture. Add the vinegar, cook for a moment, then remove from the heat. Season with salt & pepper. Drain the pasta, toss with the remaining garlic & oil, then serve each portion topped with a big spoonful of the sauted endive, adding extra vinegar if needed. VARIATIONS: Add 6 oz cooked cannellini beans when you saute the endive & season with a sprinkling of red pepper flakes if desired. Instead of endive, use 2 heads of radicchio or green & red Treviso lettuce. Follow the basic recipe above.
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INGREDIENTS
3 ripe Peaches
2 medium Heirloom Tomatoes
2 Tablespoons (30ml) Olive Oil or Grape Seed Oil
2 Tablespoons (30ml) fresh Lemon Juice , or to taste
1 Tablespoon (15ml) Balsamic Vinegar
1/2 teaspoon fresh or dried Thyme , chopped
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4 ounces (56g) crumbled Goat Cheese , or Feta Cheese
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Peach and Tomato Salad with Honey Vinaigrette - quick, easy, healthy, delicously from scratch
Manfreed demonstrates a quick, simple to make Peach and Tomato Salad with a quick and easy to make, healthy Honey Vinaigrette. You kids, beginning cooks and new cooks can prepare this tasty Peach and Tomato Salad with a proven delicious Honey Vinaigrette. Your family friends and relative will ask you to make, and you will be proud to serve this quick, simple, homemade from scratch Peach and Tomato Salad with Honey Vinaigrette. Please enjoy more great salad recipes and simply delicious dressing on
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About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
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