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Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
1. Preheat the oven to 425°. Slice off the top 1/2 inch of each tomato and reserve the tops. Scoop out the tomato cores and seeds. Cut a very thin sliver off of the bottom of each tomato to help them stand up straight. Arrange the tomatoes in a 9-by-13-inch glass or ceramic baking dish. 2.
This particular dinner recipe is inspired by a classic Southern Italian preparation for baccala, featuring a hearty tomato sauce filled with olives, capers, and potatoes, called baccalà alla ...
1. Preheat the oven to 350°. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Turn the tomatoes cut side down and scatter the rosemary around; bake on the bottom shelf of the oven for 1 hour and 15 minutes, or until very soft and starting to brown. Let cool, then discard the skins. 2.
This easy recipe includes cubed butternut squash (feel free to buy it pre-prepped), shredded rotisserie chicken, canned beans and tomatoes and other pantry staples, making it a breeze to whip up.
Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven-safe skillet instead. View Recipe. Baked Eggs in Tomato Sauce with ...
This aromatic and flavorful dish feels like veggie pizza in casserole form with fresh basil, herb-spiked diced tomatoes and ooey-gooey melted cheese on top.
This chili recipe is made with fire-roasted tomatoes for a slightly smoky flavor and frozen corn kernels for a pop of sweetness. Get Ree's Slow Cooker Turkey Chili recipe . Will Dickey
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