- Large Cutting Board: Ideal for chopping vegetables efficiently without damaging countertops.
- Kitchen Paper Towels: Essential for cleaning up spills, drying produce, and handling food during prep.
- Food Processor: Versatile tool for chopping, mixing, and shredding ingredients with ease.
- Baking Sheet: Useful for roasting vegetables evenly in the oven.
- Mixing Bowls: Essential for combining ingredients, marinating, and tossing salads.
- Olive Wood Serving Platter: Adds a touch of elegance to serving dishes like panzanella salad.
- Tongs: Useful for flipping and serving ingredients, especially while roasting vegetables.
- Oven Mitt: Protects hands from burns while handling hot cookware or dishes like roasted vegetables.
- Salad Spinner: Efficiently drains vegetables without losing nutrients or texture.
- Cutting Fork: Assists in lifting, turning, and serving food while it's hot or raw during prep and cooking.
- Dish Towel: Essential for wiping countertops, cleaning surfaces after food preparation or accidental spills.
1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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