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After 20 to 25 more minutes of cooking, deglaze with the onions with balsamic vinegar and cook until the balsamic vinegar is almost gone. Once cooked, set aside. Slaw
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The recipe makes two servings, but you can scale it to eat multiple times over the week. It’ll keep in the fridge for a few days. Serve your scramble with a cup or piece of fruit.
Place the zucchini, squash, peppers and onion in a bowl and coat them with 2 tablespoons of olive oil and season with salt and pepper. Next, cook the vegetables on a hot grill for 3 to 4 minutes.
The Sensible Cook: Dutch Foodways in the Old and New World, a Dutch cookbook from 1770, even has a recipe involving thinly sliced strips of cabbage with melted butter, oil and vinegar. Mayonnaise ...
In a large bowl whisk together the shallots, mustard, honey and red wine vinegar. Once combined slowly drizzle in the olive oil while constantly whisking. Finish with salt and pepper.
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In a large pot on high heat with olive oil, add in the prosciutto ham. Once crispy add in peppers, celery, carrots, onions, fennel, capers, and garlic and caramelize.