Artichoke Panzanella - A Thanksgiving Side Dish
Maybe you want something different than one of the standard side dishes for your Thanksgiving meal. Well, this Artichoke Panzanella is simple, filling, and incredibly delicious.
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Artichoke Panzanella Ingredients
2 Loaves Bread
1 Small Red Onion
1 cup Parsley
30 oz Marinated Artichoke Hearts
½ cup Reserved Artichoke Heart Marinade
¼ cup Red Wine Vinegar
½ cup Parmesan Cheese
Goat Cheese & Parsley To Garnish
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#cooking #thanksgiving #sidedish #panzanella
Dr. Gundry’s Lemon Artichoke Pasta
Craving a summery pasta dish? Look no further than Steven Gundry MD’s lemon artichoke pasta — made with Miracle Noodles, of course. This tangy, creamy dish is rich in fresh herbs and lemon, and incredibly satisfying.
Ingredients:
1 bag miracle noodle fettuccine, prepared the gundry way
¼ cup extra virgin olive oil
1 small red onion, thinly sliced
2 cloves garlic, thinly sliced
1 lemon, thinly sliced
1 cup artichokes (canned and rinsed, or frozen and thawed)
1 Tbsp rosemary
1 Tbsp thyme
½ tsp salt
1 cup coconut milk
Instructions:
Prepare the noodles, and set aside until needed
In a large saucepan, heat olive oil over medium high heat.
Add onion, and cook, stirring occasionally until very tender.
Add garlic and cook an additional minute or two, until fragrant.
Add lemons and artichokes and turn heat to high. Cook, stirring frequently until golden brown, then add rosemary, thyme, salt, and noodles
Continue to stir until thyme “pops” and rosemary smells very fragrant
Add coconut milk and cook, stirring frequently, until thickened.
Taste, and add more salt if needed before serving.
Baked Artichoke Hearts | Thanksgiving Recipes | Martha Stewart
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Lucinda Scala Quinn shows Martha Stewart how to make an easy, crowd-pleasing Thanksgiving recipe for baked artichoke hearts.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Baked Artichoke Hearts⎢Martha Stewart
How to Make Restaurant Style Arugula Salad | The Stay At Home Chef
Restaurant Style Arugula Salad is the perfect fresh and light side dish for any meal. This super simple salad is used in restaurants all over the world.
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Amazing Dinner Ideas:
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✅Ingredients
SALAD:
• 5 ounces baby arugula
• 1/4 cup shaved parmesan
LEMON VINAIGRETTE:
• 1/4 cup extra-virgin olive oil
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon white wine vinegar
• 1/2 teaspoon sugar
• 1 clove garlic, crushed
✅Instructions
00:00:19 - How to make a lemon vinaigrette
1️⃣ 00:01:07 - In a large salad bowl, toss arugula with shaved parmesan.
2️⃣ 00:00:19 - In a small mixing bowl, whisk together lemon zest, lemon juice, garlic, vinegar, sugar, and olive oil.
3️⃣ 00:01:35 - Pour dressing over arugula and toss to coat.
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Cooking with Jess - Pasta Salad and Brussel Sprouts - Las Vegas Vlogger
Had to go to a party so I made a pasta salad and Brussel sprouts. Why not, right? Easy recipe, just sharing for fun :)
Antipasta Salad
This antipasto salad recipe will be the most satisfying, flavorful salad you ever sink your teeth into! It’s easy to make, exploding with bright flavors and textures and is a hypnotic stand-alone main dish or it can be served as a steal-the-show side. This antipasto salad is loaded with salami, pepperoni, tomatoes, artichokes, pepperoncini, olives, red onions, provolone, and mozzarella all tossed in a zesty homemade Italian dressing that will have you swooning! It’s also wonderfully customizable, so you can add or swap in any of your favorite antipasto ingredients that you have on hand. This antipasto salad is quick to make with just a little chopping and a few shakes to combine the dressing. Best of all, it can be made ahead of time for the perfect stress-free win!