Cod with tomatoes, olives and polenta
Cod with tomatoes, olives and polentan is a gluten free, dairy free, and pescatarian recipe with
Bresaola Wrapped Persimmons with Arugula
Details
- Servings: 24
- Diet: High-Protein, Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
Ingredients
- 1 tablespoon balsamic vinegar (preferably aged)
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ripe Fuyu persimmons, peeled, each cut into 12 wedges, or 2 medium mangoes, peeled, pitted, each cut lengthwise into 12 spears
- 48 paper-thin slices bresaola (8 ounces)
- 3 cups baby arugula leaves (2 ounces)
Personal Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Cod with Tomato-Olive-Chorizo Sauce and Mashed Potatoes
If you want to add more gluten free, dairy free, and whole 30 recipes to your collection, Cod
Pho With Zucchini Noodles
Pho With Zucchini Noodles is a gluten free and dairy free main course. For $8.15 per serving,
Comments