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Well, it’s the fall — I love butternut squash and apple soup. Dream dinner party guest list? Jeffrey, Julia Child, Eric Ripert; there’s so many to choose from.
Garten's recipe calls for 81% lean ground chuck, which keeps the dish from being too fatty. You can look for 85/15 ground beef, which is 85% lean beef with 15% fat, or 80/20.
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Ina Rosenberg Garten (/ ˈ aɪ n ə / EYE-nə; born February 2, 1948) [1] is an American television cook and author. She is host of the Food Network program Barefoot Contessa and was a former staff member of the Office of Management and Budget . [ 2 ]
Summer's harvest—eggplant, corn and zucchini—stars in this healthy casserole that's perfect for serving a crowd or for a dinner with leftovers for the next day. View Recipe Zucchini Rice Casserole
Garten's potato-fennel gratin recipe appeared in her very first cookbook, "The Barefoot Contessa Cookbook." It only requires a few main ingredients: russet potatoes, one small fennel bulb, yellow ...
Using a mandoline, slice the potatoes and squash lengthwise 1/8 inch thick. Slice the rutabaga crosswise 1/8 inch thick. 2. Spray an 8-by-12-inch glass baking dish with cooking spray. Arrange half of the potatoes in the dish, overlapping them slightly; season with salt and pepper. Top with half of the rutabaga and the squash, seasoning each layer.
COOK onions in large nonstick ovenproof skillet on medium heat 3 to 4 min. or until crisp-tender. Stir in corn and peppers; cover. Cook 5 to 6 min. or until corn is tender, stirring frequently.