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How To make Spring Butterflies (Lacto)
1 lb Butterfly or bow-tie pasta
3 tb Butter
2 tb Finely chopped onions
8 oz Asparagus; 1/2" diag. slices
2 Carrots, peeled; 1/4" diag.
2 ts Chopped fresh thyme
2 c [stock]
10 Frozen peas
1/4 c Chopped fresh basil
1 ts Salt
Grated parmesan cheese A fresh and lively side dish or a main course if served with whole grain bread, bean salad and fruit for dessert. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through.
Season with salt and pepper. Nutrition (per serving): 298 calories Total Fat 6 g (17% of calories) Source:
The National Pasta Association : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
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Tofu on bamboo skewers vegan and with a special Thai peanut sauce. Delicious, healthy, and easy to prepare. Taught by Chef Dao in Bangkok.
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If You Know Foraging, How Difficult Is It To Live off the Land?
If you watch a lot of foraging content, it might be easy to imagine that, given enough knowledge on the topic, it would be simple to just walk out and gather sufficient food to survive for the day. Interestingly, reality is a little bit more complex...
STOP CABBAGE WORMS AND HORN WORMS ~ EASY AND ORGANIC!
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Japanese style preserved cherry blossoms
Its that time of the year when our giant cherry blossom tree puts out some of the prettiest pink flowers, but did you know they were also edible? They dont taste like much raw, but with some time and effort, we can turn them into a super fragrant and unique tasting garnish!
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MAPLE GARLIC STOUT CRAFT BEER HOT SAUCE FROM BUTTERFLY BAKERY OF VERMONT
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