By James Beard
This kitchen vintage from James Beard-a identify synonymous with culinary excellence-is again in print in a good-looking version that includes a hundred of Beard's favourite foreign recipes and in-depth info on pasta's origins. An quintessential source from the dean of yankee cooking.
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Extra info for Beard on Pasta
3 G PROTEIN Almond-Roasted Romanesco This recipe will make your kitchen smell incredible as it’s made with fragrant garlic and lemons and coated in nutritious almond meal. Romanesco is a relative of cauliflower and often can be located in the same general area in your grocer’s produce section. You’ll notice it right away with its vivid green fractal appearance—like a beautiful alien relative to broccoli or cauliflower. Its taste is milder than broccoli or cauliflower and slightly sweet. It also retains most of its lovely color while it cooks, which makes for an exciting presentation.
Strawberries are high in both antioxidants and anti-inflammatory nutrients. Studies show that two days or less of fresh strawberry storage time is best to maximize the nutritional benefits of the fruit. This is a great reason to visit a strawberry patch or seek out farmers’ markets when strawberries are in season and freeze a few bags of berries for later use throughout the year. 2 bananas, peeled and frozen 4 fresh strawberries, greens on, or 2 ⁄ 3 cup frozen 11 ⁄ 2 cups packed spinach or baby kale 2 Medjool dates, pitted 11 ⁄ 2 cups cold nondairy milk (recommended: almond), plus more to thin if necessary Place all the ingredients in a blender and blend until very smooth.
If you don’t have gojis handy, raisins, dried blueberries, or dried cherries also taste great. 1 ⁄4 cup dried goji berries 1 ⁄4 cup finely chopped pecans 1⁄2 teaspoon ground cinnamon 2 teaspoons golden flaxseeds 1 cup certified glutenfree oats (rolled or steel-cut) Place all the ingredients, except the maple syrup, in a medium-size bowl and stir well. Cover tightly with plastic wrap and place in the refrigerator for 1 to 2 hours if using rolled oats and about 8 hours if using steel-cut oats (the liquid will still remain if using steel-cut), until tender.