3 boneless chicken breasts - skinless
6 sprigs fresh rosemary
6 sprigs fresh thyme
1 lb ziti
3/4 cup unsalted butter
1/4 cup fresh lemon juice
1 cup gorgonzola cheese, shredded
1 salt and pepper, to taste
3 1/2 cup fresh spinach - torn in bite-size p, ieces
1 bunch nasturtiums
A Recipe for
Akin Back Farm's Pasta Blue
The belly rules the mind. |
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This Recipe for Akin Back Farm's Pasta Blue is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Akin Back Farm's Pasta Blue from the recipe cookbook of Recipes-to-go (Ethnic)
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
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Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
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The more you eat, the less flavor; the less you eat, the more flavor. |
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Prepare pasta according to package directions; set aside.
Poach chicken breasts; remove meat and cube. Combine all ingredients
except nasturtiums. Garnish with nasturtiums.
Given to me by Herman Sommerville II on 03/09/93. He said that this
recipe from Akin' Back herb nursery in Shelbyville, KY was in Alice
Columbo's "Cook's Corner" column in "The (Louisville, KY)
Courier-Journal." Posted by Cathy Harned.
Serves: 6
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