Pasta of your choice is dressed with a quick homemade arugula pesto and tossed with zucchini, green peas, and broccoli. This vegan pasta dish tastes great chilled or warmed up!
Serving Size: 4
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Authentic Italian-style pizzerias rely on scorching-hot wood-fired ovens to give pies their one-of-a-kind flavor and texture. Re-create that smoky, wood-fired flavor at home by cooking your pizza on the grill. The dough stays moist inside and char-grilled and crisp on the bottom, while the hot, bubbly cheese and toppings gain a distinct smoky essence.
TOTAL TIME: 30 min
PREP: 25 min
COOK: 5 min
YIELD: 4 slices of pizza
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Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here’s our remarkably simple, fuss-free approach to cooking a leg of lamb. It will turn out perfectly every time.
Boneless or Bone-in: If you are really nervous about carving meat, boneless is fine; it’s easier to slice. If you buy a boneless leg of lamb, it will probably come in a net. When the bone is removed from the lamb, the meat needs to be held together in the shape of the leg for cooking, so heatproof, oven-safe netting is usually used. If your netting isn’t oven-safe, you can tie it up with kitchen twine instead (or ask your butcher to do it for you!).
Note: Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking. Heat the oven to broil.
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This mint pesto is salty and bright with a mint flavor that’s tempered to just the perfect amount so it doesn’t overpower whatever it’s used on. You can toss it with pasta and veggies, spread it on sliced baguette with goat cheese, or use it as a fresh dipping sauce for grilled meats and it’s especially delicious on roasted lamb.
Since pesto is a “raw” sauce, the flavor of the olive oil is crucial to its success. Use the best first-cold-pressed extra-virgin olive oil you can comfortably afford.
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