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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
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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…

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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
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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.

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