New PDF release: Eat Greens: Seasonal Recipes to Enjoy in Abundance

By Barbara Scott-Goodman, Liz Trovato

ISBN-10: 0762439076

ISBN-13: 9780762439072

Eat Greens comprises greater than a hundred and twenty scrumptious recipes for a large choice of dishes that use eco-friendly greens from artichokes to zucchini to arrange fit appetizers, soups, salads, major classes, and part dishes. greater than vegetarian, the recipes contain Ricotta with Broccoli Rabe, Brussels Sprouts with Bacon & Walnuts, child Leeks Braised in crimson Wine, and Zucchini Caponata. With greater than 50 beautiful photos and a vivid and ethereal layout, Eat Greens is as effortless to learn because it is to prepare dinner from. It contains priceless tips about transforming into, procuring, and storing each one eco-friendly vegetable.

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22 g total fat (10 g sat. , 2 g dietary fiber, 24 g protein. indd 49 9/20/11 11:12 AM Grilled Turkey–Apricot Sandwiches start to finish 20 minutes makes 4 sandwiches 50 3 tablespoons apricot preserves 2 tablespoons Dijon-style mustard 1 In a small bowl combine preserves and mustard. Spread one side of 2 Heat a griddle or large skillet over medium heat. Add bread slices with mustard mixture. On sandwiches, two at a time if necessary, 8 slices whole grain bread four of the bread slices layer turkey and and cook for 4 to 6 minutes or until 8 ounces sliced cooked turkey breast cheese.

Weight sandwiches down with a heavy skillet [add food cans for more weight] and cook for 2 minutes. 1-ounce packages albacore tuna (water pack), drained and slightly flaked ⁄4 cup finely chopped red onion 1 2 1 ⁄4 8 tuna, red onion, and garlic. Stir in 4 If desired, garnish each threaded with a cherry tomato. 2 Spread one side of bread slices nutrition facts per sandwich: with butter. , 33 g total fat (8 g sat. fat), remaining sides with garlic-flavor oil. , cup mayonnaise Spread tuna mixture on the unbuttered 8 g dietary fiber, 43 g protein.

Green onions, finely chopped* Salt 1 3 to skillet. Cook over medium heat, cup butter, melted teaspoon ground ancho chile pepper or chili powder 2 In a small bowl stir together stirring eggs gently but continuously melted butter and ancho chile with a spatula until mixture resembles 4 ciabatta buns or other hearty rolls, split pepper. Brush the uncut side of tops small pieces of cooked egg surrounded of buns with some of the butter by liquid egg. Stop stirring. Cook for 1 cup shredded Monterey Jack cheese (4 ounces) mixture (reserve the remaining butter 30 to 60 seconds more or until egg mixture).

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Eat Greens: Seasonal Recipes to Enjoy in Abundance by Barbara Scott-Goodman, Liz Trovato


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