This rustic recipe can change its flavor profile with whatever herbs you have on hand. Serve it as a hearty appetizer with a glass of Chardonnay or to accompany a bowl of hot soup for a filling lunch.
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Combine the corn, tomatoes, squash and zucchini. Add the balsamic vinegar, olive oil, salt and pepper and toss lightly. Add…
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When the snow starts to melt and the ground thaws, many are itching to get outdoors and start planting their…
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The “baby” variety of arugula makes a terrific pesto, full of bright green color and a peppery flavor. Use it to toss with pasta, spread on a pizza into (or in addition to) tomato sauce or as a base for a vegetable dip.
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