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The Peasant's Table

Whole Wheat Pasta with Solstice Vegetables. 12-15 large brussel sprouts. 1/2 yellow bell pepper. Prepare the brussel sprouts by stripping off the loose outer leaves, quartering, cutting out the core pieces to release the leaflets, and separating leaflets into a bowl. Cut the yellow bell pepper into 2" julienne strips. Remove the papery sheath and the bitter green sprouts from 3 garlic cloves and slice them thinly. Cut the vine-ripe tomatoes into 8ths. Serve along-side whole wheat fusilli. Salt, to taste.

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The Peasant's Table | thepeasantstable.blogspot.com Reviews
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Whole Wheat Pasta with Solstice Vegetables. 12-15 large brussel sprouts. 1/2 yellow bell pepper. Prepare the brussel sprouts by stripping off the loose outer leaves, quartering, cutting out the core pieces to release the leaflets, and separating leaflets into a bowl. Cut the yellow bell pepper into 2 julienne strips. Remove the papery sheath and the bitter green sprouts from 3 garlic cloves and slice them thinly. Cut the vine-ripe tomatoes into 8ths. Serve along-side whole wheat fusilli. Salt, to taste.
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The Peasant's Table | thepeasantstable.blogspot.com Reviews

https://thepeasantstable.blogspot.com

Whole Wheat Pasta with Solstice Vegetables. 12-15 large brussel sprouts. 1/2 yellow bell pepper. Prepare the brussel sprouts by stripping off the loose outer leaves, quartering, cutting out the core pieces to release the leaflets, and separating leaflets into a bowl. Cut the yellow bell pepper into 2" julienne strips. Remove the papery sheath and the bitter green sprouts from 3 garlic cloves and slice them thinly. Cut the vine-ripe tomatoes into 8ths. Serve along-side whole wheat fusilli. Salt, to taste.

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thepeasantstable.blogspot.com thepeasantstable.blogspot.com
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The Peasant's Table: January 2010

http://www.thepeasantstable.blogspot.com/2010_01_01_archive.html

Canned Tomatoes and Cassoulet. With two of those precious jars, I made a faux-cassoulet based on Mark Bittman's Fourty-Minute Cassoulet ( How to Cook Everything - 10th Anniversary Ed. P 786). In my peasant style, I used no duck fat, opting for crispy-cooked bacon and a drop of liquid smoke to add depth and warmth. The main meat ingredient was a brined Pork Tenderloin. (I like Alice Waters' brine recipe.) I would also recommend some sweet Italian sausage in the mix. 6 strips of thickly sliced bacon.

2

The Peasant's Table: Canned Tomatoes & Cassoulet

http://www.thepeasantstable.blogspot.com/2010/01/canned-tomatoes-cassoulet.html

Canned Tomatoes and Cassoulet. With two of those precious jars, I made a faux-cassoulet based on Mark Bittman's Fourty-Minute Cassoulet ( How to Cook Everything - 10th Anniversary Ed. P 786). In my peasant style, I used no duck fat, opting for crispy-cooked bacon and a drop of liquid smoke to add depth and warmth. The main meat ingredient was a brined Pork Tenderloin. (I like Alice Waters' brine recipe.) I would also recommend some sweet Italian sausage in the mix. 6 strips of thickly sliced bacon.

3

The Peasant's Table: Whole Wheat Pasta with Solstice Vegetables

http://www.thepeasantstable.blogspot.com/2012/01/whole-wheat-pasta-with-solstice.html

Whole Wheat Pasta with Solstice Vegetables. 12-15 large brussel sprouts. 1/2 yellow bell pepper. Prepare the brussel sprouts by stripping off the loose outer leaves, quartering, cutting out the core pieces to release the leaflets, and separating leaflets into a bowl. Cut the yellow bell pepper into 2" julienne strips. Remove the papery sheath and the bitter green sprouts from 3 garlic cloves and slice them thinly. Cut the vine-ripe tomatoes into 8ths. Serve along-side whole wheat fusilli.

4

The Peasant's Table: January 2012

http://www.thepeasantstable.blogspot.com/2012_01_01_archive.html

Whole Wheat Pasta with Solstice Vegetables. 12-15 large brussel sprouts. 1/2 yellow bell pepper. Prepare the brussel sprouts by stripping off the loose outer leaves, quartering, cutting out the core pieces to release the leaflets, and separating leaflets into a bowl. Cut the yellow bell pepper into 2" julienne strips. Remove the papery sheath and the bitter green sprouts from 3 garlic cloves and slice them thinly. Cut the vine-ripe tomatoes into 8ths. Serve along-side whole wheat fusilli.

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El Nido: Canned Tomatoes & Cassoulet

http://elnidoblog.blogspot.com/2010/01/making-winter-cozy-with-sprinkle-of.html

Canned Tomatoes and Cassoulet. With two of those precious jars, I made a faux-cassoulet based on Mark Bittman's Fourty-Minute Cassoulet ( How to Cook Everything - 10th Anniversary Ed. P 786). In my peasant style, I used no duck fat, opting for crispy-cooked bacon and a drop of liquid smoke to add depth and warmth. The main meat ingredient was a brined Pork Tenderloin. (I like Alice Waters' brine recipe.) I would also recommend some sweet Italian sausage in the mix. 6 strips of thickly sliced bacon.

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The Peasant's Table

Whole Wheat Pasta with Solstice Vegetables. 12-15 large brussel sprouts. 1/2 yellow bell pepper. Prepare the brussel sprouts by stripping off the loose outer leaves, quartering, cutting out the core pieces to release the leaflets, and separating leaflets into a bowl. Cut the yellow bell pepper into 2" julienne strips. Remove the papery sheath and the bitter green sprouts from 3 garlic cloves and slice them thinly. Cut the vine-ripe tomatoes into 8ths. Serve along-side whole wheat fusilli. Salt, to taste.

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