Gluten Free Fruit Stuffed Turkey Breast with Hibiscus Sauce
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Spinach Fettuccine with Tangy Grilled Summer Squash
Ingredients
- Six 4-ounce summer squash—4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline
- 2 tablespoons kosher salt, plus more for seasoning
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 5 garlic cloves
- 3 large tarragon sprigs plus 2 tablespoons chopped tarragon
- 1/2 cup mint leaves, plus 1/4 cup chopped mint
- 1/8 teaspoon saffron threads, crumbled
- 2 tablespoons rice vinegar
- 1 pound vegan fresh spinach fettuccine
- Freshly ground pepper
Instructions
Spinach Fettuccine with Tangy Grilled Summer Squash serves 4 original recipe by Food & Wine.
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