Slow Cooker Beef Stew
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Recipe of the Week: Orecchiette Primavera with Brussels Sprouts
Ingredients
- 1 fluid ounce extra virgin olive oil
- 2 teaspoons chopped garlic
- 2 teaspoons chopped shallots
- 1 ounce Brussels sprout leaves (peeled from Brussels sprouts with no core)
- 2 ounces broccoli florets (cut into bite size pieces and blanched)
- 1 ounce yellow squash (sliced in half moons, 1/4 inch thick)
- 1 ounce Chinese eggplant (cut into 3/4 inch cubes)
- 1 ounce cremini mushrooms (sliced 1/4 thick)
- 4 ounces diced roma tomatoes
- 2 ounces white wine
- 8 ounces orecchiette pasta (cooked al dente)
- 1/2 ounce butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon grated parmesan cheese
Instructions
Recipe of the Week: Orecchiette Primavera with Brussels Sprouts serves 4 original recipe by Self.
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