September Website Reviews: Love2Learn2Day, PreschoolExpress, NTFFC

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
1 medium tomato, viagra cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
1 medium tomato, viagra cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
1 medium tomato, drugs cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
1 medium tomato, viagra cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
1 medium tomato, drugs cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, order rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
1 medium tomato, viagra cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
1 medium tomato, drugs cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, order rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
1 medium tomato, viagra cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
1 medium tomato, drugs cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, order rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, cheapest Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, viagra sale potato, troche sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
1 medium tomato, viagra cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
1 medium tomato, drugs cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, order rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, cheapest Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, viagra sale potato, troche sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, viagra buy Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, nurse for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to ro

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks, approved
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
1 medium tomato, viagra cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
1 medium tomato, drugs cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, order rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, cheapest Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, viagra sale potato, troche sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, viagra buy Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, nurse for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to ro

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks, approved
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, prostate Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs. Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, story rinsed and drained
1 medium tomato, drug cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, tadalafil rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, treatment rinsed and drained
1 medium tomato, story cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, more about make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, approved rinsed and drained
1 medium tomato, viagra cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, ed make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, ampoule rinsed and drained
1 medium tomato, drugs cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, information pills make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.

I was looking for something different to go with grilled salmon when I stumbled upon this recipe for white bean salad. It combines fresh green beans with tomatoes and olives drizzled with a tangy vinaigrette. This white bean salad makes for a great side dish at any picnic or BBQ. Add canned tuna for a tasty lunch to take to work or use the dressing to flavor your favorite steamed vegetables.

Source: Adapted from Woman’s Day
12 oz fresh green beans
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1/4 cup olive oil
1?4 tsp each salt and pepper
1 can (15 to 16 oz) cannellini beans, order rinsed and drained
1 medium tomato, cut into wedges
1?2 cup pitted Kalamata olives
Chopped parsley

Steam green beans by dropping them into a pot of salted boiling water. Blanch for 3-5 minutes. Drain water then cover pot.

Meanwhile, make dressing: Whisk oil, vinegar, mustard, salt and pepper until well blended.
Cut green beans into smaller bite sized pieces. In a large serving bowl, gently toss green beans, cannellini beans, tomato and olives. Drizzle dressing over salad and garnish with parsley, if desired.

Variations:
– 1 grilled salmon steak, flaked
– 2 cans (5 to 6 oz each) solid light tuna in olive oil, undrained. Replace the oil in the can for 1/4 cup olive oil.
– Use 1 (12 oz) bag microwavable green beans in the place of fresh green beans.
– Go Mediterranean by mixing 8 oz green bean with two bags mixed greens, 2 cucumbers seeded and sliced, grape tomatoes in the place of wedges, 1 can (12 oz) tuna in oil drained, olives, 1/2 cup Greek salad dressing, 1/2 cup crumbled basil-tomato feta cheese.
Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, sildenafil Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, cheapest Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, viagra sale potato, troche sweet potatoes, pumpkin or bread crumbs.  Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees F.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Boil gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, viagra buy Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours or starchy potatoes or sweet potatoes. It is not uncommon to find recipes that mix part potato with squash or spinach. Gnocchi are to the Italians what french fries are to the Americans. Everyone loves them. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, nurse for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 30-45 minutes) Lay the potatoes on a board or towel to cool slightly before peeling.

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

The dough should be gently handled similar to when making biscuits or pie crusts or even meatballs. Everything is folded in mixing until just blended. This is not a pasta or bread dough so avoid kneading the dough too much. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas. Click here for a step by step tutorial from making the dough to ro

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks, approved
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 30 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Whenever I am in the mood to cook Italian I always turn to my favorite Napa Valley Chef, prostate Micheal Chiarello. His recipes are always clean and full of flavor. This recipe for Potato Gnocchi does not disappoint. Gnocchi [pronounced ‘Nyoke-ee’] is a type of dumpling made from semolina or wheat flours, potato, sweet potatoes, pumpkin or bread crumbs. Gnocchi are to the Italians what french fries are to the Americans. The dough is so light and fluffy it is like biting into a cloud; they practically melt in your mouth. Gnocchi was first introduced by Roman Legions during the expansion into Europe. It was a quick cheap side dish favored mostly in Northern Italy but now is enjoyed throughout the Middle East and South America.

Now, for the important part: the tips of trade for making perfect gnocchi. Michael prefers to bake the potatoes. It is perfectly fine to boil the potatoes however you must follow these important guidelines.

1. When boiling the potatoes for potato gnocchi you want to cook the potatoes WHOLE with SKINS ON. If you peel and cut the potatoes before boiling they will absorb too much water resulting in mush.

2. Do not over cook the potatoes. Test the potatoes by piercing one with a fork or knife. If it is hard then it needs to cook longer. A fork should be able to insert easily and the potato slowly slip off. (About 45 minutes)

3. Use a potato ricer or push the cooked potato through a strainer. Mashing the potatoes creates mashed potatoes. Gnocchi begins as a light dough. Pushing the potatoes through a strainer or ricer is what gives the gnocchi the airy texture.

One last tip has to do with adding the flour. Add the flour a little bit at a time until the dough holds together. Do not add too much flour. Once the dough is ready you can either cut the dough then cook or shape the cut pieces using the tines of a fork. The indentations created by rolling the dough on the fork is key to holding the sauce. The end result? Absolute heaven. There are many ways to serve gnocchi. Be sure to scroll to the bottom of the recipe for delicious ideas.

Source: Michael Chiarello
Kosher salt
1 pound russet potatoes
3 to 4 large egg yolks
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon gray salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour, plus more for dusting board and dough

Preheat the oven to 425 degrees.
Spread a layer of kosher salt on a baking sheet and arrange the potatoes on top (see Cook’s Note). Bake until a bit overcooked, about 45 minutes. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 2 cups.

Make a mound of potatoes on the counter or in a bowl with a well in the middle, add 3 of the egg yolks, the cheese, nutmeg, salt, and pepper. Mix in the potatoes and mix well with hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes. Fold the mass over on itself and press down again. Sprinkle on more flour, little by little, folding and pressing the dough until it just holds together, (try not to knead it.) Work any dough clinging to your fingers back into the dough.

If the mixture is too dry, add another egg yolk or a little water. The dough should give under slight pressure. It will feel firm but yielding. To test if the dough is the correct consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.

Keeping your work surface and the dough lightly floured, cut the dough into 4 pieces. Roll each piece into a rope about 1/2-inch in diameter. Cut into 1/2-inch-long pieces. Lightly flour the gnocchi as you cut them.

To shape use a gnocchi board or the tines of a  fork turned upside down. Rest the bottom edge of the gnocchi board (or the back of a fork) on the work surface, then tilt it at about a 45 degree angle. Take each piece and squish it lightly with your thumb against the board while simultaneously pushing it away from you. As you shape the gnocchi, dust them lightly with flour.

When ready to cook, bring a large pot of water to a light boil and add salt. Drop in the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove the cooked gnocchi with a skimmer, shake off the excess water, and serve as desired.

Cook’s Note:
Baking potatoes on a layer of salt allows heat to circulate 360 degrees. Scrape the salt into a jar and reuse it again and again. If you do not have time to shape the gnocchi, you can freeze the dough, defrost it in the refrigerator, and then shape it. To freeze shaped gnocchi, line baking sheets with waxed paper and dust with flour. Spread the gnocchi on the prepared sheets and freeze until hard. Remove to individual-portion-size freezer bags. Store in the freezer for up to 1 month. To cook, drop the frozen gnocchi into boiling salted water. Cook for about 2 minutes after they rise to the surface.

Dazzledish Variations:
– Baked Gnocchi: Prepare gnocchi as directed above. Meanwhile heat 2 tablespoons butter in a saucepan over low heat. When melted stir in 2 tablespoons flour until smooth. Slowly add 1 cup milk whisking until smooth. Continue to heat sauce until slightly thickened about 5 minutes. Then add 3/4 cup shredded Parmesan cheese. Stir until blended. Season with salt and pepper. Place cooked gnocchi in a casserole dish. Pour sauce over gnocchi. Bake at 400 degrees for 10-12 minutes.
– Sprinkle gnocchi with 1/3 cup shredded Parmesan cheese then drizzle with 1/2 cup heavy cream. Bake in a 400 degree oven for 10-12 minutes.
– Simmer gnocchi in chicken stock with chopped celery and carrots to make dumpling soup. Garnish with chopped scallions.
– Heat 3 tablespoons butter over medium heat until slightly browned. Toss with gnocchi.
– Serve Gnocchi with marinara sauce.
– Use in the place of pasta.

Last school year a few friends of mine and I decided to host a preschool for our four year old’s. We designed the preschool curriculum and drafted a schedule. There were four kids who thankfully got along well together. We met three days a week (Monday through Wednesday) for three hours. Each mom took turns hosting preschool at their house one week each month. The kids had a blast learning their letters and forming lasting friendships. My daughter just barely missed the cut off for Kindergarten this year. Unfortunately all her friends, viagra approved she has meet since we moved, drug are going to school. Meaning she will be home with me and little brother. In my search to come up with fresh ideas to make a new ABC book I found No Time For Flash Cards.

NO TIME FOR FLASH CARDS:
If you have little ones at home and are looking for fun fantastic learning ideas for preschoolers from activities to crafts and book recommendations NTFFC is an easy place to start. Allison McDonald is the founder of No Time For Flash Cards. Allison has a degree in Elementary Education and spent 10 years working with preschoolers and parents teaching crafts. In 2008, discount after the birth of her son she left the classroom to be home with her son. Her passion for teaching children inspired her to share her ideas online. Thus, No Time For Flash Cards was created. You will find tons of books, themes and alphabet crafts to teach your toddler and preschooler.

Favorite NTFFC Links:
Toothpick Sea Urchins
Paper Plate Animals
Fine Art Museum
Venus Fly Trap

PRESCHOOL EXPRESS:
Preschool Express is a free on-line educational resource for children ages 1-5. Jean Warren is the founder of Preschool Express and the previous owner of Totline Publications. She is best known for her songs, rhymes and stories which can be found in popular books such as; Piggyback © Song books, 1*2*3 Art , Theme-a-saurus and the Totline Teaching Tales children’s book series. Jean created the Preschool Express Website as a way to give back to the world. Her hope is to provide every parent and grandparent the resources they need to create a natural learning atmosphere.

There is so much to explore on the Preschool Express. The calendar station offers teachers or parents a calender with chosen themes for each week. There are calenders for preschoolers and toddlers with a daily activity to do together. Plan a party at the party station. Learn to make snacks, read stories and discover.

LOVE2LEARN2DAY:
If you have a child who loves math Love2Learn2Day offers loads of fun games and manipulative ideas that are K-12 math orientated. The creator of Love2Learn2Day is an educational consultant working with both kids and teachers. The website is all about learning to have fun with math.

Favorite Love2Learn2Day Links:
Mapping a Farm
Play dough Maps
Incan Quipu Math (place value, history)
Math in the Movies