In this recipe, romano beans (green beans and haricot verts work just as well!) get treated like pasta, by being braised in a rich, spicy, buttery Marcella Hazan inspired tomato sauce. They’re finished with big shards of shaved parm and piles of fresh mint and I promise you won’t miss the carbs.
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
MI MA MO GLO MUFFINS
Turmeric Coconut Tea Cake
A Very Green and Creamy Lasagna (with Potatoes & Mortadella)
Super Smoooooth Hummus with Brown Butter and Paprika Sizzled Chickpeas
Coconut Rice Pudding
Clean Out The Fridge and Cook It To Death Soup
Minty Broccolini and Almond Pesto
Pork and Pumpkin Lasagna with Miso and Crispy Sage
Hearts of Caesar Salad
