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For more than 20 years, Ina Garten invited millions of viewers into her East Hampton kitchen with her Food Network shows, “Barefoot Contessa” and “Be My Guest.”
Garten's rosemary roasted potatoes couldn't be easier to make. All you need are small red and white-skinned potatoes, fresh rosemary leaves, garlic, and olive oil.
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Uncover and fluff the quinoa, then transfer to a large bowl and let cool to room temperature. 3. In a bowl, combine the oil and vinegar and season with salt and pepper. Add the peas to the quinoa with the pumpkin seeds, chives and dressing; stir. Season with salt and pepper and serve at room temperature or lightly chilled.
Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender.
Ina Garten is the queen of holiday hosting, and we think some of her recipes are worthy of a spot on your Thanksgiving table. From one-pot chicken dishes to iconic chocolate cakes , we've tested ...
Want to make Asian Quinoa and Vegetable Salad ? Learn the ingredients and steps to follow to properly make the the best Asian Quinoa and Vegetable Salad ? recipe for your family and friends.
2. Meanwhile, in a saucepan, bring the quinoa and water to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, 20 minutes. Let cool. 3. Drain and dry the vegetables. In a bowl, combine the lemon zest and juice with the oil. Add the quinoa and toss; season with salt and pepper.