Feel free to make the garlic confit and the slow-cooked tomatoes a few days ahead of time. They keep really well in the fridge. Another useful idea is to double the amounts of garlic and tomatoes so that you have extra for salad dressings or as toppings for just about anything. Pay close attention to the instructions for the garlic cloves. If you don't puncture a hole in them, they can explode while cooking in the hot oil: dramatic, messy, and potentially dangerous. The slow-cooked tomatoes, garlic confit, and corn mixture is awesome on pasta. But you can also spoon it on grilled bread or toss it with massaged kale.
Oct. 1, 2021, 11:49 a.m.
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If you haven't tried this delicious ancient grain, it's time! It is a high protein, low glycemic gra..
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These potatoes are super easy to make and will be a hit with everyone. Plus they make your whole hou..
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If you make cookies with whole wheat flour and margarine, you can pretend they're healthy. Right?
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