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Cooking School and Recipes in Washington DC

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carrots

Carrot and Baby Greens Risotto

April 8, 2017 by Chris

Are you tired of winter root vegetables and craving greens? Carrots, pea shoots, baby arugula and Red Russian kale capture spring in all it’s glory in this easy-to-make recipe. Enjoy… For the Kale… 2 large…

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Filed Under: Condiment, Entree, Risotto Tagged With: carrots, greens, kale

Lemon Plugged Roast Chicken

March 21, 2016 by Chris

Seasoned with Maldon, ground peppercorns and fresh Rosemary, smeared with olive oil and plugged with a lemon… we roasted our 4 pound chicken in a Lodge cast iron skillet at 400 degrees F on the 2nd to…

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Filed Under: Uncategorized Tagged With: carrots, chicken, entree, kale, poultry, spring, vegetables

Roasted Carrots and Kale

January 24, 2015 by Chris

Carrots and orange glaze cut the bitterness of the kale while toasted sliced almonds and finely grated Ricotta Salata add texture and taste. Don’t forget to finish with Maldon just before serving. Ingredients… Extra virgin…

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Filed Under: Side Tagged With: carrots, kale

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