Chino Ranch vegetable bowl with kale pistachio pesto and bagna cauda from Bowls of Plenty: Recipes for Healthy and Delicious Whole-Grain Meals (page 155) by Carolynn Carreño

  • asparagus
  • mozzarella cheese
  • Parmesan cheese
  • corn on the cob
  • garlic
  • kale
  • lemons
  • parsley
  • pistachio nuts
  • cherry tomatoes
  • bell peppers
  • farro
  • Romano beans
  • anchovies
  • EYB Comments

    Can substitute green beans or yellow beans for Romano beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green beans or yellow beans for Romano beans.

  • MollyB on January 26, 2018

    Very good, was a great way to use vegetables from the farmers' market. Grilling Romano beans was an awesome tip - it had never occurred to me to do that, and they were great. I didn't think the bagna cauda was worth the trouble; we made it but didn't end up using much, as we liked it fine with just the pesto.

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