-adapted from Blue Apron Ingredients: • 2 Boneless, Skinless Chicken Breasts • 6 oz carrots • 2 cloves garlic • 1 Cara Cara Orange • 1 tablespoon Bella Nonnas Vanilla Dark Balsamic Vinegar • ¾ lb. Golden Potatoes • ½ lb broccoli • 2 scallions • 1 Tbsp Ancho Chile Paste • 2 Tbsp plus drizzle Bella Nonnas Blood Orange Fused Olive Oil Preparing the Ingredients: • Place an oven rack in the center of the oven, then preheat to 450°F. • Heat a medium pot of salted water to boiling on high. • Wash and dry the fresh produce. • Peel the carrots; quarter lengthwise, then cut crosswise into 2-inch pieces. • Cut off and discard the bottom...
Ingredients: 6 pounds Yukon Gold potatoes, unpeeled 1 stick (8oz.) unsalted butter 2 medium cloves garlic 1 cup half and half 1 tablespoon Bella Nonnas Italian White Truffle Oil 1 cup grated Asiago Cheese Sea salt & fresh cracked black pepper to taste Optional: Finely minced, fresh chopped flat leaf parsley for garnish Cooking Instructions: Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork. Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering....
Ingredients: 2 pounds baby Yukon Gold potatoes 1 tablespoon + 1 teaspoon sea salt fresh cracked pepper to taste 1/3 cup Bella Nonnas Garlic Infused Olive Oil Cooking Instructions: Preheat the oven to 400. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with garlic olive oil. Sprinkle the smashed...
