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Better Homes and Gardens Garden Fresh Meals by Better Homes and Gardens

By Better Homes and Gardens

Make each meal a clean and flavorful delight!
These days, hundreds of thousands of individuals are learning that cooking with greens, end result, and herbs from their yard gardens or neighborhood farmers’ markets is a smart method to consume extra healthfully. backyard clean food from larger houses and Gardens deals scrumptious recipes that utilize your seasonal bounty—from mild summer time salads to comforting autumn soups to hearty wintry weather roasts.
With a vast variety of leading edge, great-tasting, and easy-to-prepare foodstuff, this beautiful cookbook deals anything for everybody within the relatives to enjoy. Plus, valuable cooking information are peppered through the publication, together with lots of suggestion on picking out and getting ready the easiest and hottest ingredients.
• prepare dinner your method during the yr with greater than one hundred fifty recipes equipped by means of cooking procedure, providing an easy option to discover a recipe that fits your mood
• locate inspirations in gorgeous full-color photos throughout
• Get educated with a seasonal produce advisor choked with info on what’s in season whilst, how you can opt for the elements at their top, and garage and prep tips
• devour correct with whole dietary info for each recipe
Garden clean food presents every thing you must comprehend to utilize homegrown produce or farmers’ marketplace reveals.

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Additional info for Better Homes and Gardens Garden Fresh Meals

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Add the garlic and sauté until fragrant, 1 to 2 minutes. Add the sausage and warm through. In a large bowl, combine the pasta, eggs, and Parmesan. Season generously with salt and pepper. Pour the pasta mixture into the sauté pan or skillet and toss to combine all the ingredients. Cook over medium-high heat until the mixture begins to set, about 5 minutes. Bake until set and golden, about 15 minutes. Let cool 5 minutes before inverting onto a platter to serve. Serves: 4 Prep Time: 10 minutes Cooking Time: 30 minutes I frequently add a generous handful of grated Trader Giotto’s Quattro Formaggio to the top of this frittata if I have some languishing in the cheese drawer.

Add the shallot and sauté until fragrant, about 1 minute longer. Add the mushrooms and lower the heat to medium. Continue to sauté for 5 to 6 minutes. (At first, the mushrooms will absorb the bacon drippings and will appear dry. After a few minutes, they will release some of their juices and will appear moister. ) Season the mushrooms with salt and pepper as they cook. When the mushrooms are tender, add the vinegar and cook for 2 minutes. Add the crème fraîche and warm through. Adjust the seasoning with salt and pepper.

In a large sauté pan or skillet, heat the olive oil over medium-high heat. Sauté the garlic until fragrant, 2 to 3 minutes. Add the shrimp and sauté just until they lose their gray color and start to look pink, about 5 minutes. Add the olives and tomatoes and warm through. Scatter the feta over the shrimp and toss. Garnish with the basil. 1 tablespoon olive oil 3 cubes frozen crushed garlic 1 pound uncooked tail-on shrimp, peeled and deveined 1 cup pitted green or black olives, or a combination, sliced 1 cup Trader Joe’s Mixed Medley Cherry Tomatoes 1/2 cup crumbled feta cheese Serves: 4 Prep Time: 5 minutes Cooking Time: 10 minutes handful of fresh basil, sliced into chiffonade, for garnish (see page 186) Gluten-free 54 T H E I n T R A D E R J O E ’ S ® AROUND THE WORLD COOKBOOK G RE E K F L AV O RS C H I C KE N This dish packs a punch of Mediterranean flavor.

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