If you’re wondering what apples and tomatoes have in common it’s this superbly engineered simple marinara sauce. Hey, they’re both fruits; they’re both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for marinara sauce!
This is just one of the uses for SAFFRON WALNUT PESTO:
Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believe how flavorful and textural this dish becomes! Tossed with fresh cut grape tomatoes and topped with a fresh combo of chopped mint, basil and sage!
BY GIA RUSSA. Salt-free. No oils. No preservatives.
Lots of restaurants use ready to use chopped garlic. So why not give it a try? Especially since I could buy it in a large jar at a good price – save me some money and some time, peeling and chopping my own.
Well, the jar is almost gone, and I’m thinking that although I liked the convenience, it takes a lot more of the already chopped to flavor a dish than when you chop it yourself.
The ready to use chopped garlic sits in liquid. If I submerge raw garlic in water in a jar and refrigerate it, it will flavor the water and become less potent. The same thing happens when you place raw garlic in a cooked dish. The garlic flavor dissipates, losing potency. That’s why so many people use garlic powder in addition to the ready to use chopped or their own raw chopped.
But still, the garlic in the liquid has already lost its bang before adding it to a dish. It tastes almost sweet.
I’ll still use it from time to time, but only in some instances, not as a replacement for all my garlic needs.
Three RAW REV GLO Bars BY RAW REVOLUTION blended with a high fat coconut milk, white Balsamic glaze, and sea salt! That’s all you need to make one of the most exquisite creamy salad dressings on the planet!