Farmers' Market Box January 2nd 2020
This week’s local produce and featured farms:
Baby Bunch Carrots – J.R. Organics
Rainbow Swiss Chard – Terra Madre Gardens
Valencia Orange – Polito Farms
Arugula – Terra Madre Gardens
Satsuma Tangerine – Ken’s Top Notch Produce
Garnet Yams – Her Produce
Chiogga Beets – Tamai Family Farms
Butternut Squash – Schaner Farms
Farmer’s Choice:
Meyer Lemons – Rancho Del Sol
Green Dragon Apples – Dragon Berry Produce
Maitake Mushrooms – Mycopia Farms
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Farmers’ Market Box Recipes
Roasted Butternut Squash and Rainbow Chard Pasta
Serves 6-8
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, cut into 1-inch chunks
1 bunch rainbow chard, tough stems removed, washed, spun dry, cut into 1/2-inc ribbons
1/3 tightly packed cup fresh basil leaves, torn
16 large fresh sage leaves, torn
5 large garlic cloves, coarse chopped
1/2 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 tight-packed tablespoon brown sugar
Salt and fresh-ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente
1/2 cup half-and-half
1 to 1-1/2 cups shredded Parmigiano Reggiano or Asiago cheese
1. Preheat the oven to 400 degrees, line 2 baking sheets with silicone, aluminum foil, or parchment.
2. In a large bowl, combine the squash, onion chard, basil, sage garlic, oil, pepper flakes, and sugar. Season liberally with salt and pepper. Spread evenly in one layer onto the baking sheets, and roast for 25 to 35 minutes, turning once or twice during the cooking.
3. Remove from the oven, scrape into a large serving bowl, add the hot pasta, 1/2 and 1/2 and 1/2 of the cheese. Toss to coat. Season with salt and pepper and serve garnished with the remaining cheese.
Roasted Butternut Squash Soup with Candied Bacon
Serves 8
1/4 cup extra virgin olive oil
1 cup finely chopped sweet yellow onion
1 cup finely chopped peeled and cored firm red pears, about 2 cups
2 teaspoon dried thyme
1/4 teaspoon dried ginger
3 pounds peeled butternut squash cut into 1-inch pieces—should be about 6 to 7 cups
4 cups chicken broth
1 1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup heavy cream
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees and line 2 baking sheets with silicone baking liners or aluminum foil. In a large bowl, combine the oil, onion, pears, thyme, ginger and the butternut squash, tossing to coat with the oil and spices.
2. Spread the mixture onto the two prepared pans, and roast for 20 to 30 minutes until the squash is softened.
3. Transfer the squash mixture to a Dutch oven, stir in the broth, salt and pepper, and simmer for 15 to 20 minutes, until the squash begins to fall apart.
4. Using an immersion blender, puree the soup, or cool the soup and puree in a blender or food processor.
5. Do-Ahead: At this point the soup can be refrigerated for 3 days or frozen for up to 2 months, defrost before proceeding.
6. Add the cream, and parsley, and heat to serving temperature.
7. When ready to serve, reheat the soup and serve with crumbled candied bacon (see recipe below)
8. Serving suggestion: If you would like to serve this as an appetizer, serve it in “shooter” glasses, with a half slice of candied bacon as garnish.
8 slices thick cut bacon
1/3 cup firmly packed dark brown sugar
1/8 teaspoon finely ground black pepper
1. Preheat the oven to 400 degrees.
2. Line a baking sheet with aluminum foil or a silicone baking liner and place a rack into the baking sheet.
3. Lay the bacon across the baking sheet, but do not overlap the slices.
4. In a small bowl, combine the sugar and pepper, and sprinkle evenly over the bacon.
5. Bake for 8 to 10 minutes, until the bacon is crispy. Remove from the oven and allow to cool.
6. Do-Ahead: The crisp bacon can be stored in zip-lock bags in the freezer for up to 1 month or refrigerated for up to 3 days.
7. Crumble the bacon, or if you are using it as a garnish for “shooters” cut each slice in half crosswise to use as a stirrer in the soup.
Slow Cooker Turkey Minestrone
Serves 6-8
3 tablespoons extra virgin olive oil
1 cup chopped sweet yellow onion
2 cups chopped carrots
2 cups chopped celery
2 teaspoons chopped fresh rosemary
1/2 cup dry white wine
One 14 to 15-ounce can chopped tomatoes and their juice
5 cups chicken broth
Rind of Parmigiano Reggiano cut into 1/2-inch pieces if available
3 medium zucchinis, ends trimmed, and diced (about 1 1/2 cups)
1 cup green beans cut into 1-inch pieces (about 1/3 pound)
4 cups cooked turkey or chicken, cut into bite sized pieces
One 15-ounce can small white beans, or garbanzo beans, rinsed and drained
One bunch rainbow chard washed, tough leaves removed, and cut into 1-inch pieces
1 teaspoon salt (you will need more if you don’t use the rind from the cheese)
1 teaspoon freshly ground black pepper
12-ounces fresh cheese tortellini cooked according to the package instructions and drained
1 cup freshly grated Parmigiano Reggiano cheese, for garnish
In a large sauté pan heat the oil and add the onion, carrot, celery and rosemary, sautéing
for about 6 minutes, until the vegetables begin to soften.
Add the wine, and allow it to boil for 2 minutes, stirring. Add the tomatoes, and cook another 4 minutes, until some of the liquid evaporates.
Transfer the contents of the skillet to a 6 to 7-quart slow cooker insert. Add the chicken broth and rind, if you are using it. Add the zucchini, chicken, beans, and escarole, cover and cook on high for 4 hours, or low for 8 to 10 hours.
Taste the soup for salt and pepper and adjust. Add the cooked tortellini, cover and cook on
high for another 30 minutes, or low for 1 hour. Serve with Parmigiano Reggiano cheese
to garnish each serving.
Slow Cooker Savvy: Whenever you add pasta, rice, or other starches to soups, make sure to cook the starch separately, and then add it to your soup. It will still absorb some of the liquid but will not suck it up so that there is no broth left.
Chiogga Beet Salad with Burrata
Serves 4-6
1 bunch chiogga beets, tops removed, and scrubbed
1 bunch beets, scrubbed, and tops removed (see save the greens)
1/3 cup aged Balsamic vinegar
1/4 cup Valencia orange juice
1/2 cup extra virgin olive oil
1/4 cup packed basil leaves, thinly sliced
Salt and pepper
1 bunch arugula, washed and spun dry
2 to 3 Valencia oranges, peel and pith removed, and sliced 1/2-inch thick.
2 balls buratta (if you can’t fine buratta, use fresh mozzarella)
1. Preheat the oven to 400 degrees and line a baking sheet with aluminum foil. Put the beets onto the baking sheet, cover with aluminum foil, and roast for 50 to 60 minutes, until the beets are tender when pierced with the tip of a sharp knife.
2. When cool enough to handle, slip off the skins, and thinly slice the beets, put them into a shallow bowl.
3. In a mixing bowl, whisk together the vinegar, orange juice, oil, and basil. Season with salt and pepper.
4. Pour 1/2 of the mixture over the beets and marinate at room temperature for at least 1 hour.
5. Put the arugula leaves onto salad plates. Arrange beet slices on the arugula, top with some orange slices, and pieces of buratta in the center of the salad. Drizzle with the remaining dressing and serve.
Save the Greens
Serves 4
Beets give you an extra serving of healthy greens, remove the tough stems, and saute. If you don’t use the sautéed greens right away, they freeze beautifully, and can be added to soups, and sautés. They are delicious stirred into mashed potatoes and garnished with a bit of Parmigiano or your favorite cheese.
2 tablespoons extra virgin olive oil
2 garlic cloves, sliced
Pinch red pepper flakes
1 bunch beet greens, tough stems removed and cut into 1/2-inch ribbons
2 to 4 tablespoons water or broth
Salt and pepper
1. In a large skillet heat the oil, saute the garlic and pepper for 30 seconds until fragrant. Add the greens, and saute to 3 to 4 minutes until wilted.
2. If the skillet is dry add a bit of water or broth, to help wilt the greens.
3. Season the greens with salt and pepper if needed and serve warm. They are a terrific bed for grilled poultry or meats.
Warm Farro and Garnet Yam Salad
Serves 6
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
5 garlic cloves, minced
Kosher salt
4 cups chicken or vegetable broth
2 cups farro
1 large Garnet yam scrubbed and cut into 1-inch pieces
Freshly ground pepper
1/2 cup sherry vinegar
2 apples—peeled, cored and cut into 1-inch pieces
1/2 cup dried cranberries
1 cup roasted cashews, coarsely chopped
3/4 cup coarsely chopped parsley
Shaved pecorino cheese, for serving
1. Heat 1/4 cup of the olive oil in a large saucepan. Add the onion, garlic and season with salt.
2. Cook over moderate heat, stirring occasionally, until the onion is translucent.
3. Add the stock and farro and bring to a boil over high heat. Reduce the heat to moderate and simmer, stirring occasionally, until the farro is tender and the stock is absorbed, 25 to 30 minutes.
4. Meanwhile, preheat the oven to 400°, and line a baking sheet with parchment, silicone or aluminum foil. In a boil, toss sweet potato with remaining 3 tablespoons of olive oil and season with salt and pepper.
5. Drizzle with sherry vinegar, spread onto the prepared baking sheet, and roast for about 15 minutes, until just starting to soften. Add the apples and toss to coat. Roast for about 20 minutes longer, until the sweet potato and apples are tender but not falling apart. Let cool slightly.
6. In a large bowl, toss the farro mixture with the cranberries, cashews, parsley and the roasted sweet potato and apples. Season with salt and pepper. Transfer to plates, top with shaved pecorino cheese and serve.
Roasted Curry Sweet Potatoes
Serves 4
1 pound Garnet Yams, peeled and cut into medium dice
1 teaspoon Madras curry powder
2 tablespoons extra virgin coconut oil
Fleur de Sel
1. Preheat the oven to 400 degrees, line a baking sheet with aluminum foil, parchment or silicone.
2. Combine the yams, curry and oil in a bowl, and toss to coat. Add more coconut oil if needed.
3. Spread onto the prepared baking sheet in one layer. Roast for 25 to 30 minutes, until the yams begin to caramelize and are softened. Remove from the oven and sprinkle with Fleur de Sel.
Orange Salsa
Makes about 2 cups
This is a great condiment to serve with grilled chicken, seafood or pork.
2 Valencia oranges, peel and pith removed, segmented and chopped
1 1/2 cups chopped cherry tomatoes
2 garlic cloves, minced
1/4 cup finely chopped Italian parsley
1 jalapeno pepper, seeded and finely copped
1/4 cup extra virgin olive oil
Salt
1. In a mixing bowl, combine the ingredients, season with salt, cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 1 week.
Orange Upside Down Cake with Whipped Cream
Serves 10
1/2 cup unsalted butter
3/4 cups firmly packed light brown sugar
2 oranges, peel and pith removed, and sliced 1/4-inch thick
1. Coat the interior of a 10-inch cake pan with non-stick cooking spray and set aside.
2. Melt the butter in a small saucepan on medium heat, then add the brown sugar and stir for a few minutes until the brown sugar is completely combined and melted.
3. Pour the butter/brown sugar mixture over the bottom of the cake pan and arrange the orange slices on the sugar syrup. Set aside while making the cake batter.
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla paste or vanilla extract
1/2 teaspoon orange zest
2 large eggs, at room temperature
2/3 cup sour cream
1/4 cup fresh orange juice
2 cups heavy cream, whipped stiffly for garnish
1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream the butter and sugar until they are light and fluffy. Add the vanilla, orange oil, if using.
3. Add the eggs one at a time, mixing well after each addition, scraping down the sides of the bowl.
4. Mix the sour cream and orange juice together, add with the flour, baking soda and salt, and beat until the mixture comes together and is smooth.
5. Transfer the batter into the prepared pan. Bake for 45 to 55 minutes until a skewer inserted into the center comes out clean.
6. Transfer the cake pan to a rack and allow to cool for EXACTLY 10 minutes.
7. Turn the cake out onto a serving platter and serve at room temperature.
8. Refrigerate any leftover cake, and re-warm before serving, garnish with whipped cream, crème fraiche or vanilla ice cream.
Swordfish Sicilian Style
Serves 6
2 1/2 pounds Swordfish filets, cut 1/2-inch thick
1/3 cup Olive Oil
1/4 cup fresh tangerine juice
2 teaspoons fresh tangerine zest
1/3 cup finely chopped Italian Parsley
3 garlic cloves, minced
2 tablespoons finely chopped oregano
3 tablespoons capers, drained and chopped
1. Preheat the oven to 400 degrees. Lay the fish in a 13-by-9-inch baking dish.
2. In a small bowl, whisk together the oil, lemon juice, zest, parsley garlic, oregano and capers.
3. Pour the mixture over the fish, and roast for 7 to 10 minutes, until the swordfish is opaque and registers 155 on an instant read meat thermometer.
Meyer Lemon Drop Martini
Serves 4
A great New Year’s celebration libation.
1 Meyer lemon, thinly sliced
Superfine sugar
1/4 cup sugar
1/4 cup water
8 ounces Absolut Citron or regular vodka (the citron gives it a nice flavor)
1/3 cup fresh Meyer lemon juice
1. Rub the rim of a Martini glass with a sliced lemon and dip the glass into the superfine sugar. Set aside in the refrigerator.
2. In a small saucepan, heat the sugar and water until the sugar has melted. Allow to cool. (the simple syrup can be refrigerated for up to 1 week)
3. Fill a shaker with some crushed ice, combine the simple syrup, vodka, and lemon juice, and shake until blended. Strain into the prepared glasses and serve.
Meyer Lemon Drop Martini
Serves 4-6 as an appetizer
This is a super simple appetizer to serve on New Year’s Eve or Day. Mix it up ahead then pop it into the oven. Any leftovers can be stirred into scrambled eggs.
2 cups whole milk ricotta
Grated zest of 1 Meyer lemon
2 tablespoons Meyer lemon juice
3 garlic cloves, minced
1/3 cup finely chopped chives
1/2 teaspoon salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Toasted baguette slices, or plain crackers
1. Preheat the oven to 350 degrees and coat the inside of a gratin dish with non-stick cooking spray.
2. In a bowl, whisk together the ricotta, zest, lemon juice, garlic, chives, salt and a generous grind of pepper.
3. Taste for seasoning.
4. Spread into the prepared dish, and drizzle with olive oil.
Bake for 20 minutes, until warmed through. Serve with toasted baguette slices, or plain crackers.
Meyer Lemon Ceasar Salad
Serves 4-6 as an appetizer
This is a riff on the original and doesn’t use the raw egg in the dressing. If you would prefer to omit the anchovy paste, add a bit more Worcestershire.
1 cup mayonnaise
1/2 cup shredded Parmigiano Reggiano cheese
2 to 3 teaspoons fresh Meyer lemon juice
1 1/2 teaspoons anchovy paste
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 1/2 teaspoons freshly ground black pepper
One head romaine, washed, spun dry and chopped
1. In a bowl, whisk together the mayonnaise, 1/2 of the Parmigiano, lemon juice, anchovy paste, garlic, Worcestershire, and pepper. Taste for seasoning adding more lemon juice, Worcestershire or salt.
2. The dressing will keep in the refrigerator for up to 1 week.
3. In a salad bowl, combine the romaine with some of the dressing, tossing to coat. Add the remaining cheese and croutons and re-toss. Serve immediately.
Garlic Croutons
1/2 to 3/4 cup extra virgin olive oil
1 teaspoon granulated garlic salt
1 teaspoon freshly ground black pepper
2 teaspoons dried herbs, of your choice (try oregano, rosemary, basil, marjoram, thyme, sage, or a combination)
4 cups cubed leftover bread (cut into 1/2-inch cubes)
1. Preheat the oven to 350° F and line a baking sheet with a silicone liner, aluminum foil, or parchment paper.
2. In a large bowl, whisk together the oil, garlic salt, pepper and optional herbs. Add the bread cubes and toss with the garlic oil.
3. Spread the bread over the prepared baking sheet and bake for 5 minutes.
4. Turn the cubes, bake for another 5 minutes, and turn the cubes again. Cook until they are dry, and they begin to turn golden, another 5 minutes.
5. Remove the croutons from the oven and let cool completely.
6. The croutons will keep in an airtight container for up to 1 week or freeze for up to 6 months.
Meyer Lemon Tiramisu
Serves 8-10 as an appetizer
1 cup sugar
6 large eggs
1/2 cup fresh lemon juice
1/2 cup (1 stick) cold butter, cut into 1/2-inch cubes
1. In a saucier, over medium heat, whisk together the sugar, eggs, and lemon juice, and cook, whisking constantly until the lemon curd comes to a boil.
2. Remove from the heat and whisk in the butter a bit at a time. Push the lemon curd through a sieve into a clean bowl and press plastic wrap into the lemon curd. Allow to cool completely.
3. The lemon curd will keep in the refrigerator for up to 5 days or freeze for up to 3 months.
4. If you prefer to buy lemon curd, I recommend the Stonewall Kitchens brand—you will need at least 3 cups.
3 cups heavy cream
1/2 cup sugar
1 1/2 cups mascarpone cheese
1. In the bowl of an electric mixer, fitted with a whisk, beat together the heavy cream and sugar, until stiff peaks form.
2. Add the mascarpone and beat together until blended. Refrigerate until ready to use.
1 cup Limoncello
1/3 cup water
1. Blend together the Limoncello and water and set aside.
4 packages of Italian lady fingers (these are hard, not soft)
Lemon curd (see previous recipe)
Mascarpone crème (see previous recipe)
Limoncello brushing liquid
2. Dip the lady fingers into the limoncello liquid, and line a 13-by-9-inch pan.
3. Spread with a thin layer of lemon curd. Top with mascarpone crème, and repeat with lady fingers, ending with mascarpone crème. You should have at least 2 layers—maybe 3—depending on the lady fingers.
4. Cover and refrigerate overnight. Serve chilled.
Apple Crumble Muffins
Makes 1 dozen
1/3 cup packed dark brown sugar
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour
1. In a mixing bowl, stir the ingredients together using a fork until the crumble begins to come together. Set aside.
1/2 cup unsalted butter, softened to room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup sour cream, at room temperature
2 teaspoons vanilla paste or extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup whole milk at room temperature
1 1/2 cups peeled cored and chopped apple
1. Preheat oven to 400 degrees and coat the inside of 12 muffin tins with nonstick spray or line with cupcake liners.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla.
3. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined.
4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until combined.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top.
6. Press a handful of the crumble topping into the top of each muffin.
7. Bake for 5 minutes at 400 degrees, lower the oven temperature to 350°F and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Braised Pork with Apples and Buttered Noodles
2 tablespoons oil
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
One 4-pound boneless pork loin roast
2 tablespoons unsalted butter
2 large sweet onions, cut in half and thinly sliced into half-moons
6 apples, peeled, cored, and cut into 1/2-inch wedges
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon dried thyme
1/3 cup firmly packed light brown sugar
1 1/2 cups apple cider
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup finely chopped Italian parsley
3 tablespoons softened unsalted butter mixed with 3 tablespoons all-purpose flour
12 ounces wide egg noodles, cooked to al dente for serving
2 to 3 tablespoons unsalted butter for the noodles
Salt and pepper
1. Heat the oil in a 5-quart Dutch oven over medium-high heat and sprinkle the pork roast evenly with the salt and pepper. Brown on all sides in the hot oil and remove to a plate.
2. Melt the butter in the same pan, add the onions, apples, nutmeg, ginger, and thyme, and cook, stirring, until the onions are translucent, and the apples begin to soften, about 4 to 6 minutes.
3. Add the brown sugar, cider, and both broths, scraping up any browned bits stuck to the bottom of the pan.
4. Return the pork to the pan, cover, reduce the heat to medium-low, and simmer until the pork is tender, 3 to 4 hours.
5. Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days. Gently reheat before continuing.
6. Remove the pork from the pan and cover with aluminum foil. Using a slotted spoon, remove the apples and onions from the sauce, reserving them, and bring the sauce to a boil.
7. Stir in the butter-and-flour mixture a bit at a time until the sauce is thickened to your taste. Taste the sauce and correct with salt and pepper, if necessary. Add the parsley, apples and onions back to the sauce.
8. Carve the pork into 1/2-inch-thick slices and serve garnished with some of the sauce and apples.
Slow Cooker Savvy: Prepare the pork on stovetop through step 2, then transfer everything to a 6-quart slow cooker. Cover and cook on Low for 8 to 9 hours. Add the parsley and the butter flour mixture, cook another 15 minutes until the sauce is thickened.
Rustic Mushroom Tart
Serves 4-6
This is a beautiful tart to serve as a first course with some bubbly beverage.
One unbaked pie crust, either store bought or homemade
1/4 cup unsalted butter
2 leeks, finely chopped, using only the white part
1 teaspoon minced fresh thyme
1/2 pound maitake mushrooms, chopped
Salt and pepper
2 tablespoons sour cream
1 tablespoon Dijon mustard
3/4 cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
Salt and pepper
1. Preheat the oven to 400 degrees and coat the inside of a 10-inch tart pan with removable bottom with non-stick cooking spray.
2. Roll out the pie crust to fit the tart pan, and transfer to the tart pan, trimming off any excess dough. Refrigerate the dough while making the filling.
3. In a large skillet, heat the butter, saute the leeks, thyme and mushrooms until the liquid in the pan is absorbed. Season with salt and pepper, and transfer to a bowl to cool. When cool add the sour cream, mustard, cheese, and parsley. Taste again for seasoning and adjust.
4. Spread the mixture into the tart pan and bake for 10 minutes, reduce the heat to 350 degrees, and bake another 30 to 35 minutes, until the filling is golden brown. Remove from the oven, allow to cool on a rack for 15 minutes before removing the outer part of the tart pan. Serve warm or at room temperature.
Mushroom Bisque
Serves 4-6
2 tablespoons butter
1/4 cup peeled and finely chopped shallots
1/4 cup finely chopped celery
2 ounces pancetta, finely chopped
1/2 pound maitake mushrooms, finely chopped
1/4 cup finely chopped flat-leaf parsley
3 cups chicken or vegetable broth
1/2 cup sour cream
1 to 2 tablespoons cognac (optional)
Salt and pepper
1. In a Dutch oven, heat the butter, add the shallots, celery and pancetta, cooking until the pancetta has rendered its fat. Add the mushrooms and cook until the mushrooms begin to turn golden brown.
2. Add the parsley, broth, and sour cream. Simmer for 20 minutes. Add the cognac, taste for seasoning, and adjust using salt and pepper. Serve warm.
@Diane Philips www.dianephillips.com Blog: www.cucinadivina.blogspot.com
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