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Pumpkin Ravioli with Sage Oil

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Pumpkin ravioli is a seasonal win, but let's make it with sage oil in place of fried sage leaves, refreshing the Fall classic. Sage oil deletes the cliché. Plus, another Fall serving idea... Why Oil > Fried Leaves Fried sage gives you a top-layer flavor — aromatic, but it stays on the leaf. Blending sage into oil pulls its flavor throughout the dish, so every bite gets a little of that earthy, herbal character. When used with restraint, it's deeper, rounder and not just sitting on top of the dish. Sage Oil Ratio 1 cup fresh sage leaves ½ cup olive oil ½ tsp salt Flash-boil the sage leaves for 10 seconds, drain, then flash-freeze. Blend the frozen leaves with the olive oil and salt until smooth and bright green. Prepare the ravioli, homemade or store-bought, then spoon the sage oil over the top and let it pool around the pasta. A little Pecorino Romano goes on after the sage oil. Bonus Idea: Tomato Risotto with Acorn Squash Slices + Sage Oil Swirl t...
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How to Elevate A Rice and Seasoning Mix

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Greens Waters' ethos is simple: avoid a morbid Girl Dinner and get something nutritious and satisfying on the table faster than DoorDash can deliver it. Rice and seasoning packets are part of the strategy when you know how to elevate them. We're not using the seasoning that comes with the rice mix or we use very little of that salt bomb. Save it for another day. Stir it into plain yogurt for a quick dip, mix it into a soup, or use it to season roasted vegetables. The rice itself is the shortcut ingredient. There is no boiling involved. We're going risotto-style. Preheat the oven to 350 degrees. Open the box and separate the rice packet from the seasoning packet. Set the seasoning aside. In a large oven-safe skillet or Dutch oven, heat a generous splash of olive oil over medium heat. Add one sliced shallot or half a chopped onion and cook until softened, about three to four minutes. Add the rice and stir frequently for another two to three minutes, allowing the g...
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Doctor Salad: A How To

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People assume that "doctoring" a pre-made salad is just a matter of throwing in whatever is lurking in the refrigerator. Not so. It’s a psyop. The goal is to turn a decent “clamshell” salad into a genuinely satisfying meal while stretching it into at least two servings. Saladnomics Compared with a typical Sweetgreen Harvest Bowl, Guacamole Greens, or Garden Cobb, which generally costs about $14 to $18, a Trader Joe's salad plus a few carefully chosen additions often comes in around $6 to $9 per serving. Even a Whole Foods prepared salad purchased at a 50% markdown can land in that same range. The economics are compelling, but the real benefit is a salad you actually want to eat. There’s a Method to the Madness Most Trader Joe's and Whole Foods 50% off prepared salads come with more than enough greens for two meals, so I immediately save about half the greens for future salads or sandwiches. The secret is building in protein and texture for staying power. Deli...
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