soblondetats blogspot.com
Inked Blonde Vegan
Monday, August 27, 2012. 1 145 oz can cannellini beans. 2 tbls. olive oil. 3 cloves garlic, finely minced. 1 head escarole, washed and chopped into bite size pieces. 12 red pepper flakes. 1 tsp lemon zest. Juice of 1 lemon. Salt and pepper to taste. 1 In as large saute pan add olive oil, red pepper flake and garlic and saute for two minutes. Add the escarole, stir to coat with oil. Saute until escarole is wilted. Prep time 5 minutes. Cooking time 5 minutes. Links to this post. 1 carrot, grated.
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Adventures with Veggies My journey towards a plant-based diet
My journey towards a plant-based diet.
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Inked Blonde VeganDESCRIPTION
Monday, August 27, 2012. 1 145 oz can cannellini beans. 2 tbls. olive oil. 3 cloves garlic, finely minced. 1 head escarole, washed and chopped into bite size pieces. 12 red pepper flakes. 1 tsp lemon zest. Juice of 1 lemon. Salt and pepper to taste. 1 In as large saute pan add olive oil, red pepper flake and garlic and saute for two minutes. Add the escarole, stir to coat with oil. Saute until escarole is wilted. Prep time 5 minutes. Cooking time 5 minutes. Links to this post. 1 carrot, grated.CONTENT
This web page soblondetats.blogspot.com states the following, "Monday, August 27, 2012." We saw that the webpage said " 1 145 oz can cannellini beans." It also said " 3 cloves garlic, finely minced. 1 head escarole, washed and chopped into bite size pieces. Salt and pepper to taste. 1 In as large saute pan add olive oil, red pepper flake and garlic and saute for two minutes. Add the escarole, stir to coat with oil. Saute until escarole is wilted."SEEK SIMILAR DOMAINS
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