This dish can be eaten either cold as an antipasto or warm as a vegetable contorno. The great thing about it is that you can use any combination of greens, such as baby cabbage leaves, Swiss chard and even salad leaves like cos, gem or Romaine.
Mari Kanstad Johnsen Art
Dark walls, and a dark fireplace, in Kate Watson-Smyth's home.
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Slow cooked gammon with sticky ginger glaze
Gray living room walls trimmed with contrasting black paint in a vintage New York apartment filled with antique and modern furniture, vintage Moroccan rugs and a stunning molded fireplace.
mushroom gnocchi with walnut pesto and arugula
Cozy home in a historic building - via cocolapinedesign.com
Spanish cod recipe. YUM!