Antipasta
Grilled eggplant, feta and Zema tomato salad tossed with white balsamic vinegar, lemon and a drizzle of olive oil. For the pasta, saute a heaping handful of minced fresh sage in a few tbls of butter and olive oil (this is one recipe where a little butter is absolutely necessary to balance the pungent sage). To this, add two cans of butter beans and al dente whole wheat orzo. Lightly cook the pasta and bean mixture in the sage butter until well coated.
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