Green Dishes that I can make?!
Some friends and I are having a Weeds Season 4 Premiere Party(drug free of course!) We are all making food thats green!. We already have a broccoli casserole and a green bean casserole!.!.!.!.what are some other options!?Www@FoodAQ@Com
Answers:
Green Green Spring Vegetables
? lb!. French string beans (haricots verts), ends removed
Kosher salt
? lb!. sugar snap peas, ends and strings removed
? lb!. asparagus, ends removed
? lb!. broccolini, ends removed
2 Tbsp!. unsalted butter
1 Tbsp!. good olive oil
3 large shallots, sliced
? tsp freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1 minute only!. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water!. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans!. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water!. Cut the broccolini in half, boil for 1 minute, and add to the ice water!. When all the vegetables in the water are cold, drain well!.
When ready to serve, heat the butter and oil in a very large saute pan or large pot!. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned!. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss!. Cook just until the vegetables are heated through!. Serve hot!.
--“Barefoot Contessa At Home” cookbook
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Brussels Sprouts Lardons
2 Tbsp!. good olive oil
6 oz!.alian pancetta or bacon, 1/4-inch dice
1? pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken stock or broth
Heat the olive oil in a large (12-inch) saute pan and add the pancetta!. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes!. Remove the pancetta to a plate lined with a paper towel!.
Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned!. Add the raisins and chicken stock!. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes!. If the skillet becomes too dry, add a little chicken stock or water!. Return the pancetta to the pan, heat through, season to taste, and serve!.
--Ina Garten
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Guacamole
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl!. (I use my hands!.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well!. Using a sharp knife, slice through the avocados in the bowl until they are finely diced!. Add the tomatoes!. Mix well and taste for salt and pepper!.
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Bibb Salad with Basil Green Goddess Dressing
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth!. Add the sour cream and process just until blended!. (If not using immediately, refrigerate the dressing until ready to serve!.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates!. Cut the tomatoes into wedges and add to the plates!. Pour on the dressing and serve!.
--Ina Garten
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GREEN PUNCH
3 packages of lime Kool-Aid
4 quarts chilled water
2? cups sugar
2 tall cans pineapple juice, chilled
2 quarts ginger ale, chilled
Mix everything together and chill!.
Just before serving, add 2 quarts chilled ginger ale!.
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Seafoam Salad
1 large can pear pieces, drain juice and save
2 (3 oz!.) pkg!. lime jello
1 8oz!. cream cheese
4 T!. milk
1 (9 oz!.) carton Cool-Whip (or less)
Drain pears!. Heat juice to boiling & pour over jello to dissolve!. Cool until partially set!. Combine cheese and milk!. Beat til smooth!. Stir in jello!. Fold in pears and cool whip!. Pour into 9x13, chill til set!.
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Green Goddess Gelatin Salad
1 (28 oz!.) can crushed pineapple, drained, reserve juice
1 (8 oz!.) pkg!. cream cheese, softened
2 envelopes lime Jello
1 pint heavy whipping cream
2 tbs!. cider vinegar
Place pineapple in large bowl; set aside!. In meduim bowl, add Jello powder, 2 cups boiling water and stir until dissolved!. Add 1 cup cold water and 1 cup reserved pineapple juice!. Add vinegar!. Let pre-set in freezer for a few minutes!. With electric mixer, combine cream cheese and crushed pineapple!. Add Jello mixture; mix until smooth!. In separate bowl, whip the cream until it holds soft peaks!. Gently fold whipped cream into Jello mixture!. Transfer to a pretty bowl and refrigerate at least 4 hours or until set, preferably overnight!.
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And make a fruit salad w/ kiwi, green apples, green grapes, honeydew, and fresh mint!.Www@FoodAQ@Com
? lb!. French string beans (haricots verts), ends removed
Kosher salt
? lb!. sugar snap peas, ends and strings removed
? lb!. asparagus, ends removed
? lb!. broccolini, ends removed
2 Tbsp!. unsalted butter
1 Tbsp!. good olive oil
3 large shallots, sliced
? tsp freshly ground black pepper
Blanch the string beans in a large pot of boiling salted water for 1 minute only!. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water!. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans!. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water!. Cut the broccolini in half, boil for 1 minute, and add to the ice water!. When all the vegetables in the water are cold, drain well!.
When ready to serve, heat the butter and oil in a very large saute pan or large pot!. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned!. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss!. Cook just until the vegetables are heated through!. Serve hot!.
--“Barefoot Contessa At Home” cookbook
--------------------------
Brussels Sprouts Lardons
2 Tbsp!. good olive oil
6 oz!.alian pancetta or bacon, 1/4-inch dice
1? pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 tsp kosher salt
3/4 tsp freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups chicken stock or broth
Heat the olive oil in a large (12-inch) saute pan and add the pancetta!. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes!. Remove the pancetta to a plate lined with a paper towel!.
Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned!. Add the raisins and chicken stock!. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes!. If the skillet becomes too dry, add a little chicken stock or water!. Return the pancetta to the pan, heat through, season to taste, and serve!.
--Ina Garten
------------------------------
Guacamole
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot pepper sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl!. (I use my hands!.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well!. Using a sharp knife, slice through the avocados in the bowl until they are finely diced!. Add the tomatoes!. Mix well and taste for salt and pepper!.
-----------------------------
Bibb Salad with Basil Green Goddess Dressing
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth!. Add the sour cream and process just until blended!. (If not using immediately, refrigerate the dressing until ready to serve!.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates!. Cut the tomatoes into wedges and add to the plates!. Pour on the dressing and serve!.
--Ina Garten
-------------------------------
GREEN PUNCH
3 packages of lime Kool-Aid
4 quarts chilled water
2? cups sugar
2 tall cans pineapple juice, chilled
2 quarts ginger ale, chilled
Mix everything together and chill!.
Just before serving, add 2 quarts chilled ginger ale!.
------------------------------
Seafoam Salad
1 large can pear pieces, drain juice and save
2 (3 oz!.) pkg!. lime jello
1 8oz!. cream cheese
4 T!. milk
1 (9 oz!.) carton Cool-Whip (or less)
Drain pears!. Heat juice to boiling & pour over jello to dissolve!. Cool until partially set!. Combine cheese and milk!. Beat til smooth!. Stir in jello!. Fold in pears and cool whip!. Pour into 9x13, chill til set!.
-----------------------------
Green Goddess Gelatin Salad
1 (28 oz!.) can crushed pineapple, drained, reserve juice
1 (8 oz!.) pkg!. cream cheese, softened
2 envelopes lime Jello
1 pint heavy whipping cream
2 tbs!. cider vinegar
Place pineapple in large bowl; set aside!. In meduim bowl, add Jello powder, 2 cups boiling water and stir until dissolved!. Add 1 cup cold water and 1 cup reserved pineapple juice!. Add vinegar!. Let pre-set in freezer for a few minutes!. With electric mixer, combine cream cheese and crushed pineapple!. Add Jello mixture; mix until smooth!. In separate bowl, whip the cream until it holds soft peaks!. Gently fold whipped cream into Jello mixture!. Transfer to a pretty bowl and refrigerate at least 4 hours or until set, preferably overnight!.
-----------------------------
And make a fruit salad w/ kiwi, green apples, green grapes, honeydew, and fresh mint!.Www@FoodAQ@Com
Make Dessert
Cupcakes
3/4 cup (175 mL) vegetable oil
3/4 cup (175 mL) granulated sugar
1 egg
2 tsp!. (10 mL) white vinegar
1 tsp!. (5 mL) vanilla
1/2 tsp!. (2 mL) liquid green food colouring
1-1/4 cup (300 mL) all purpose flour
1/2 tsp!. (2 mL) baking soda
1/2 cup (125 mL) buttermilk
Icing
1/2 cup (125 mL) butter, softened
2 cups (500 mL) icing sugar
1 tsp!. (5 mL) vanilla
2 tbsp!. (30 mL) milk or cream
green food colouring (preferably paste type)
additional candies or decorating sugar for topping
Cooking Instructions
Preheat the oven to 350degrees F (180 degrees C)!. Place 10 paper liners into the cups of a muffin pan!.
In a large mixing bowl with an electric mixer, beat together the oil, sugar, egg, vinegar, vanilla and green food colouring until combined!.
In a smaller bowl, stir together the flour and baking soda!. Add to the egg mixture, in two or three additions alternately with the buttermilk, beating well after each!.
Spoon the batter into the 10 paper liners, dividing the batter evenly among them!.
Bake for 20 to 25 minutes or until a toothpick poked into the middle of a cupcake comes out clean!. Remove from pan and let cool thoroughly!.
Meanwhile, make the icing!. In a medium bowl with an electric mixer, beat the butter until creamy!. Add the icing sugar gradually, in 3 or 4 additions, beating very well after each addition!. Beat in the vanilla!. Add the milk or cream, 1 tbsp!. (15 mL) at a time, beating well, until the icing is creamy and spreadable -- the more you beat this, the better it will be!. Add the food colouring, beating it in gradually until the icing is tinted the way you like it!.
Decorate cupcakes with green sprinkles or coloured sugar!.Www@FoodAQ@Com
Cupcakes
3/4 cup (175 mL) vegetable oil
3/4 cup (175 mL) granulated sugar
1 egg
2 tsp!. (10 mL) white vinegar
1 tsp!. (5 mL) vanilla
1/2 tsp!. (2 mL) liquid green food colouring
1-1/4 cup (300 mL) all purpose flour
1/2 tsp!. (2 mL) baking soda
1/2 cup (125 mL) buttermilk
Icing
1/2 cup (125 mL) butter, softened
2 cups (500 mL) icing sugar
1 tsp!. (5 mL) vanilla
2 tbsp!. (30 mL) milk or cream
green food colouring (preferably paste type)
additional candies or decorating sugar for topping
Cooking Instructions
Preheat the oven to 350degrees F (180 degrees C)!. Place 10 paper liners into the cups of a muffin pan!.
In a large mixing bowl with an electric mixer, beat together the oil, sugar, egg, vinegar, vanilla and green food colouring until combined!.
In a smaller bowl, stir together the flour and baking soda!. Add to the egg mixture, in two or three additions alternately with the buttermilk, beating well after each!.
Spoon the batter into the 10 paper liners, dividing the batter evenly among them!.
Bake for 20 to 25 minutes or until a toothpick poked into the middle of a cupcake comes out clean!. Remove from pan and let cool thoroughly!.
Meanwhile, make the icing!. In a medium bowl with an electric mixer, beat the butter until creamy!. Add the icing sugar gradually, in 3 or 4 additions, beating very well after each addition!. Beat in the vanilla!. Add the milk or cream, 1 tbsp!. (15 mL) at a time, beating well, until the icing is creamy and spreadable -- the more you beat this, the better it will be!. Add the food colouring, beating it in gradually until the icing is tinted the way you like it!.
Decorate cupcakes with green sprinkles or coloured sugar!.Www@FoodAQ@Com
Green Curry
? 1 tbsp oil
? 2 tsp!. Green curry paste
? 1 can of unsweetened Coconut milk
? 1 tbsp brown sugar
? 2 tsp Fish sauce
? 1 lb boneless chicken breasts, cut into 1/2 pieces
? 1 large red bell pepper cut into strips
? Kaffir lime leaves, chopped
? 2 tbsp lime juice
? 1/4 cup Thai basil leaves,chopped
Heat oil in wok skillet, stir in green curry paste, about 2 minutes!.
Stir in coconut milk, brown sugar and fish sauce and bring to a gentle boil on medium heat for about 8-10 minutes!.
Add chicken pieces and red bell pepper strips, cover skillet and let simmer on medium low heat for about 30 minutes or until chicken is cooked!.
Lower heat and stir in Thai basil leaves, Kaffir lime leaves and lime juice, and let simmer for 3-5 minutes!.
Serve in bowls poured over jasmine rice or rice of your choice!.
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Guacamole
Tortilla Chips
3-4 ripe avocados
1-2 minced garlic cloves
1/4 c!. lemon juice
2 tbsp!. minced chives
1 small tomato - cubed
salt to taste
salsa
Find the ripest avocados you can - they should be soft when squeezed gently, with dark-green skin!. Avoid brown avocados, which are too ripe!.
Cut each avocado in half, working around the large, smooth pit!. Separate the avocado halves and remove the pit!.
Scoop the avocado flesh out of the skins!.
Use a fork to mash the avocados until smooth - some chunks are OK!. Use a food processor for large amounts of avocado if you like, but avoid overprocessing!.
Add minced fresh garlic, lemon juice, chives and cubed tomato!. Add salt and salsa to taste, if desired!.
Serve immediately with tortilla chips!.
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Spinach With Garlic
a dash of table salt
4 oz!. butter
1/2 tsp!. cracked black pepper
3 whole garlic cloves
2 bunches fresh spinach
Trim the spinach leaves from the stems and discard the stems!.
Slice the garlic into slivers as thin as a dime!.
Heat a large saute pan over medium heat for 30 seconds!.
Add the butter and, when half of it has melted, add the garlic!.
Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant!.
Add the spinach leaves, and season with salt and pepper!.
Use tongs or a spatula to stir the spinach so it cooks evenly!.
Remove from heat when all spinach leaves have wilted!.
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Chilled Avocado Zucchini Soup
1 medium zucchini
1 avocado
1 c!. buttermilk
3/4 c!. ice cubes
2 tbsp!. fresh lemon juice
1/4 tsp!. ground cumin
1 1/2 tsp!. minced fresh chives (optional)
Cut zucchini into 1/2-inch slices!.
Steam zucchini for 10 minutes, or until very tender!.
Cut avocado in half; peel, remove pit and chop!.
Puree zucchini and avocado in a blender!.
Add buttermilk, ice cubes, lemon juice and cumin, and blend until smooth!.
Continue to add additional ice cubes until soup reaches desired consistency!.
Garnish with a sprinkle of chopped chives, if desired!.
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avocado salad
5 avocados
4 roma tomatoes (or no tomatoes in your case)
1/4 of onion
2 lemons
handful celantra
Dice the avocados, tomatoes and onion into small cubes!. Chop the celantra in to small pieces!.
Mix the avocado, onion, tomatoes and celantra in a bowl!. Take your lemon and squeeze half at the time of juice to desired zesty kick!. Add a pinch of salt if you like but not required!.
Mix it once again so the lemon is evenly distributed!. Chill in the fridge for 30 min!. Serve and enjoy!
OR you can just make a simple green salad!.
Hope you can use either of those!.
Enjoy!Www@FoodAQ@Com
? 1 tbsp oil
? 2 tsp!. Green curry paste
? 1 can of unsweetened Coconut milk
? 1 tbsp brown sugar
? 2 tsp Fish sauce
? 1 lb boneless chicken breasts, cut into 1/2 pieces
? 1 large red bell pepper cut into strips
? Kaffir lime leaves, chopped
? 2 tbsp lime juice
? 1/4 cup Thai basil leaves,chopped
Heat oil in wok skillet, stir in green curry paste, about 2 minutes!.
Stir in coconut milk, brown sugar and fish sauce and bring to a gentle boil on medium heat for about 8-10 minutes!.
Add chicken pieces and red bell pepper strips, cover skillet and let simmer on medium low heat for about 30 minutes or until chicken is cooked!.
Lower heat and stir in Thai basil leaves, Kaffir lime leaves and lime juice, and let simmer for 3-5 minutes!.
Serve in bowls poured over jasmine rice or rice of your choice!.
------
Guacamole
Tortilla Chips
3-4 ripe avocados
1-2 minced garlic cloves
1/4 c!. lemon juice
2 tbsp!. minced chives
1 small tomato - cubed
salt to taste
salsa
Find the ripest avocados you can - they should be soft when squeezed gently, with dark-green skin!. Avoid brown avocados, which are too ripe!.
Cut each avocado in half, working around the large, smooth pit!. Separate the avocado halves and remove the pit!.
Scoop the avocado flesh out of the skins!.
Use a fork to mash the avocados until smooth - some chunks are OK!. Use a food processor for large amounts of avocado if you like, but avoid overprocessing!.
Add minced fresh garlic, lemon juice, chives and cubed tomato!. Add salt and salsa to taste, if desired!.
Serve immediately with tortilla chips!.
--------
Spinach With Garlic
a dash of table salt
4 oz!. butter
1/2 tsp!. cracked black pepper
3 whole garlic cloves
2 bunches fresh spinach
Trim the spinach leaves from the stems and discard the stems!.
Slice the garlic into slivers as thin as a dime!.
Heat a large saute pan over medium heat for 30 seconds!.
Add the butter and, when half of it has melted, add the garlic!.
Cook, stirring constantly, for about 45 seconds or until the garlic is tender and fragrant!.
Add the spinach leaves, and season with salt and pepper!.
Use tongs or a spatula to stir the spinach so it cooks evenly!.
Remove from heat when all spinach leaves have wilted!.
-----
Chilled Avocado Zucchini Soup
1 medium zucchini
1 avocado
1 c!. buttermilk
3/4 c!. ice cubes
2 tbsp!. fresh lemon juice
1/4 tsp!. ground cumin
1 1/2 tsp!. minced fresh chives (optional)
Cut zucchini into 1/2-inch slices!.
Steam zucchini for 10 minutes, or until very tender!.
Cut avocado in half; peel, remove pit and chop!.
Puree zucchini and avocado in a blender!.
Add buttermilk, ice cubes, lemon juice and cumin, and blend until smooth!.
Continue to add additional ice cubes until soup reaches desired consistency!.
Garnish with a sprinkle of chopped chives, if desired!.
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avocado salad
5 avocados
4 roma tomatoes (or no tomatoes in your case)
1/4 of onion
2 lemons
handful celantra
Dice the avocados, tomatoes and onion into small cubes!. Chop the celantra in to small pieces!.
Mix the avocado, onion, tomatoes and celantra in a bowl!. Take your lemon and squeeze half at the time of juice to desired zesty kick!. Add a pinch of salt if you like but not required!.
Mix it once again so the lemon is evenly distributed!. Chill in the fridge for 30 min!. Serve and enjoy!
OR you can just make a simple green salad!.
Hope you can use either of those!.
Enjoy!Www@FoodAQ@Com
Green eggs and ham pie
Ingredients
60ml extra virgin olive oil
20g butter
1/2 brown onion, finely diced
2 garlic cloves, sliced
3 leeks, washed and thinly sliced
100ml water
2 handfuls spinach, shredded
100ml cream
30 x 30cm puff pastry, 4mm thick
4 large free-range eggs
8 thin slices pancetta, grilled or fried until crisp
1/4 bunch chives, sliced
Salt and pepper
Here's how:
1 Preheat oven to 200°C!. Put the oil, butter, onion and garlic in a pan over a medium heat and cook for 3 minutes!. Add the leek, cook for 5 minutes, then add water, lower heat and cook for a further 3 minutes!. Add the spinach and cream and cook for 2 minutes!. Remove from heat and cool!. Puree cooled leek paste with a stick blender until smooth!.
2 Chill a 4!.5cm-deep 23cm fluted loose-bottomed tin in the fridge!. Spray tin with oil!. Lay the pastry in the tin and push to the bottom carefully without piercing the pastry!. Spread the cooled leek paste over the bottom of the tin and 3cm up the edges!. Crack the eggs over the paste!. Top with the pancetta and chives and season with salt and pepper!.
3 Roll the edges of the pastry in a rope-like fashion down to the green-paste level!. Season the eggs generously with salt and pepper!. Put the tin on a flat, heavy cast-iron tray!. This is important to keep enough heat under the pie to cook the pastry from the bottom!. Bake for 25-30 minutes!.Www@FoodAQ@Com
Ingredients
60ml extra virgin olive oil
20g butter
1/2 brown onion, finely diced
2 garlic cloves, sliced
3 leeks, washed and thinly sliced
100ml water
2 handfuls spinach, shredded
100ml cream
30 x 30cm puff pastry, 4mm thick
4 large free-range eggs
8 thin slices pancetta, grilled or fried until crisp
1/4 bunch chives, sliced
Salt and pepper
Here's how:
1 Preheat oven to 200°C!. Put the oil, butter, onion and garlic in a pan over a medium heat and cook for 3 minutes!. Add the leek, cook for 5 minutes, then add water, lower heat and cook for a further 3 minutes!. Add the spinach and cream and cook for 2 minutes!. Remove from heat and cool!. Puree cooled leek paste with a stick blender until smooth!.
2 Chill a 4!.5cm-deep 23cm fluted loose-bottomed tin in the fridge!. Spray tin with oil!. Lay the pastry in the tin and push to the bottom carefully without piercing the pastry!. Spread the cooled leek paste over the bottom of the tin and 3cm up the edges!. Crack the eggs over the paste!. Top with the pancetta and chives and season with salt and pepper!.
3 Roll the edges of the pastry in a rope-like fashion down to the green-paste level!. Season the eggs generously with salt and pepper!. Put the tin on a flat, heavy cast-iron tray!. This is important to keep enough heat under the pie to cook the pastry from the bottom!. Bake for 25-30 minutes!.Www@FoodAQ@Com
green salad!.!. green steamed vegetables!.!. green fruit saladWww@FoodAQ@Com
Spinach dip, guacamole!. Edemame!.Www@FoodAQ@Com
guacamole!.!.!.it's green!.Www@FoodAQ@Com