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Monday, August 8, 2005
8 oz. whole wheat pasta, cooked in 3 cups boiling water with 1 tsp sea salt. Rinse until cold
2 Tbs chopped fresh herbs: basil, rosemary, thyme 3 cloves garlic, chopped 2 cups diced herloom tomatoes 1 cup baby greens (washed and cleaned) 4 thinly sliced crimini mushrooms 1/4 cup olive salad 1/8 cup Chablis wine 1 oz. shaved pecarino Romano cheese 2 Tbs good extra virgin olive oil salt and pepper to taste
Heat oil and add in products one at a time.
Save tomatoes until last and then add just to heat tomatoes, not to cook them