x
Ingredients
- 1⁄2 cup port wine
- 1⁄3 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried thyme
- 1⁄4 cup finely chopped shallot (1 large)
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1⁄4 teaspoon salt, to taste
- fresh ground pepper
x
Nutrients
- Calories: 617.4
- Calories from Fat: 254 g
- Total Fat: 28.3 g
- Saturated Fat: 3.8 g
- Cholesterol: 0 mg
- Sodium: 958.4 mg
- Total Carbohydrate: 56.8 g
- Dietary Fiber: 1.4 g
- Sugars: 39.4 g
- Protein: 3.2 g
Balsamic Port Drizzle
Ruby-red Port give this dressing a sophisticated sweetness ad depth that makes it ideal for drizzling over dark greens topped with…
x
Ingredients
- 1⁄4 cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 medium onion, thinly sliced
- salt
- 1 medium fennel bulb, bulb trimmed, halved and thinly sliced (about 1 pound, fronds removed, minced, and 1 tablespoon reserved)
- 2 cloves garlic, finely minced or pressed through garlic press (about 1 teaspoon)
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon crushed hot red pepper flakes
- freshly ground black pepper
- 1 lb spaghetti
- 1 lb bright lights chard leaves or 1 lb rainbow chard leaves, stems trimmed and leaves thoroughly washed and coarsely chopped
- 1⁄2 cup grated Parmigiano-Reggiano cheese, plus more for passing at table
x
Nutrients
- Calories: 703.7
- Calories from Fat: 225 g
- Total Fat: 25.1 g
- Saturated Fat: 4.9 g
- Cholesterol: 7.2 mg
- Sodium: 452.3 mg
- Total Carbohydrate: 98.5 g
- Dietary Fiber: 7.8 g
- Sugars: 6.8 g
- Protein: 21.9 g
Pasta with Braised Fennel, Chard and Balsamic…
Boil the Chard right along with the pasta! This recipe is from Cook's Illustrated.
