This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters.
When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping.
When I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.
I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti , often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike.
As I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it!
PS: Favorite Pumpkin Bread
How to Make the BEST Banana Bread, Step by Step
First, gather your ingredients:
Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.
You need about a quart of ripe bananas (roughly 6 to 8).
In a stand mixer, this batter comes together in just about 10 minutes.
Divide the batter between two well-buttered loaf pans. I love these Chicago Metallic 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.
Bake the banana bread for roughly one hour @ 350ºF.
Let cool briefly, then transfer the loaves to a rack to finish cooling.
It is so moist and delicious. Truly the best!
Description
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
Notes:
Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
To freeze the baked banana bread , be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Flour: unbleached, all-purpose is best
Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice.
- 2 cups ( 424 g ) sugar
- 1 cup ( 226 g ) butter, softened
- 3 cups ( 384 g ) sifted flour (or not … I never sift)
- 1 tsp . baking soda
- 1 tsp . table salt or 1.5 teaspoons kosher salt
- 4 to 5 eggs, see notes above
- 2 tsp . vanilla extract
- 1 cup nuts, optional (I never add nuts)
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
- Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from oven and turn loaves out onto cooling rack immediately. Let cool.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Quick Bread
- Method: Oven
- Cuisine: American
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters.
When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping.
When I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.
I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti , often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike.
As I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it!
PS: Favorite Pumpkin Bread
How to Make the BEST Banana Bread, Step by Step
First, gather your ingredients:
Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.
You need about a quart of ripe bananas (roughly 6 to 8).
In a stand mixer, this batter comes together in just about 10 minutes.
Divide the batter between two well-buttered loaf pans. I love these Chicago Metallic 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.
Bake the banana bread for roughly one hour @ 350ºF.
Let cool briefly, then transfer the loaves to a rack to finish cooling.
It is so moist and delicious. Truly the best!
Description
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
Notes:
Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
To freeze the baked banana bread , be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Flour: unbleached, all-purpose is best
Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice.
- 2 cups ( 424 g ) sugar
- 1 cup ( 226 g ) butter, softened
- 3 cups ( 384 g ) sifted flour (or not … I never sift)
- 1 tsp . baking soda
- 1 tsp . table salt or 1.5 teaspoons kosher salt
- 4 to 5 eggs, see notes above
- 2 tsp . vanilla extract
- 1 cup nuts, optional (I never add nuts)
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
- Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from oven and turn loaves out onto cooling rack immediately. Let cool.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Quick Bread
- Method: Oven
- Cuisine: American
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters.
When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping.
When I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.
I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti , often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike.
As I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it!
PS: Favorite Pumpkin Bread
How to Make the BEST Banana Bread, Step by Step
First, gather your ingredients:
Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.
You need about a quart of ripe bananas (roughly 6 to 8).
In a stand mixer, this batter comes together in just about 10 minutes.
Divide the batter between two well-buttered loaf pans. I love these Chicago Metallic 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.
Bake the banana bread for roughly one hour @ 350ºF.
Let cool briefly, then transfer the loaves to a rack to finish cooling.
It is so moist and delicious. Truly the best!
Description
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
Notes:
Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
To freeze the baked banana bread , be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Flour: unbleached, all-purpose is best
Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice.
- 2 cups ( 424 g ) sugar
- 1 cup ( 226 g ) butter, softened
- 3 cups ( 384 g ) sifted flour (or not … I never sift)
- 1 tsp . baking soda
- 1 tsp . table salt or 1.5 teaspoons kosher salt
- 4 to 5 eggs, see notes above
- 2 tsp . vanilla extract
- 1 cup nuts, optional (I never add nuts)
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
- Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from oven and turn loaves out onto cooling rack immediately. Let cool.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Quick Bread
- Method: Oven
- Cuisine: American
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at halftime, to the post-game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail-biters.
When I think of soccer season, I especially remember one thing: Valentina’s brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs, and loads of treats, the perfect antidote for a colossal whopping.
When I think of lacrosse season, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers’s banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet — I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.
I was lucky enough to obtain Mrs. Myers’s recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti , often cinnamon flavored with chocolate chips. I’ve been making this banana bread for over 15 years now, and it never fails to please, kids and adults alike.
As I am now a soccer mom myself, I can attest not only to the magnetic power of this legendary banana bread but also its spirit-boosting and soul-healing properties. Make it!
PS: Favorite Pumpkin Bread
How to Make the BEST Banana Bread, Step by Step
First, gather your ingredients:
Note: You can use frozen bananas here. Be sure to thaw them completely and allow the liquid to drain off.
You need about a quart of ripe bananas (roughly 6 to 8).
In a stand mixer, this batter comes together in just about 10 minutes.
Divide the batter between two well-buttered loaf pans. I love these Chicago Metallic 8.5 x 4.5 – inch loaf pans for this recipe. The banana bread browns beautifully, and I never have an issue getting the bread out of the pans.
Bake the banana bread for roughly one hour @ 350ºF.
Let cool briefly, then transfer the loaves to a rack to finish cooling.
It is so moist and delicious. Truly the best!
Description
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
Notes:
Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
To freeze the baked banana bread , be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Flour: unbleached, all-purpose is best
Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice.
- 2 cups ( 424 g ) sugar
- 1 cup ( 226 g ) butter, softened
- 3 cups ( 384 g ) sifted flour (or not … I never sift)
- 1 tsp . baking soda
- 1 tsp . table salt or 1.5 teaspoons kosher salt
- 4 to 5 eggs, see notes above
- 2 tsp . vanilla extract
- 1 cup nuts, optional (I never add nuts)
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
- Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from oven and turn loaves out onto cooling rack immediately. Let cool.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Description
This is the BEST banana bread! I got the recipe from a college friend’s mother, who brought the bread to every lacrosse game. It is super moist, perfectly sweet, and always was the first to disappear from the dessert buffet. Make it!
Notes:
Overripe bananas freeze beautifully — just peel them and place them in a ziplock bag in the freezer. When you’re ready to use them, place them in a colander in the sink to drain — they’ll give up a lot of liquid and look totally repulsive, but they work beautifully.
To freeze the baked banana bread , be sure to let it cool completely. Wrap in foil; then tuck into an airtight bag. Freeze up to 3 months. Thaw overnight at room temperature.
To make homemade buttermilk: Place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill the cup with milk until it reaches the 1/2-cup line. Let it stand for five minutes.
Loaf Pans: I love this Chicago Metallic 8.5 x 4.5 – inch loaf pan for this recipe. You need two pans for this recipe.
Flour: unbleached, all-purpose is best
Eggs: I almost always use 4 eggs, because the eggs I buy are fairly large. Recently, the eggs I purchased were on the small side, so I used 5 eggs. I can never tell the difference between using 4 or 5 eggs, so use the amount you wish. 4 eggs will likely suffice.
- 2 cups ( 424 g ) sugar
- 1 cup ( 226 g ) butter, softened
- 3 cups ( 384 g ) sifted flour (or not … I never sift)
- 1 tsp . baking soda
- 1 tsp . table salt or 1.5 teaspoons kosher salt
- 4 to 5 eggs, see notes above
- 2 tsp . vanilla extract
- 1 cup nuts, optional (I never add nuts)
- 1/2 cup buttermilk
- 1 quart mashed bananas, about 6 to 8 (ripe to overripe)
- Preheat the oven to 350ºF. Butter two 8.5 x 4.5-inch loaf pans. (Butter generously to ensure no sticking.)
- In a stand mixer, cream butter and sugar until light and fluffy.
- Meanwhile, in a separate bowl, whisk together flour, baking soda and salt.
- With the mixer on low, add the eggs one at a time, beating after each addition. Add the vanilla, buttermilk and bananas.
- Add the flour mixture in two additions, and mix until just combined. Divide batter between the two prepared pans. Bake for approximately 1 hour.
- Remove from oven and turn loaves out onto cooling rack immediately. Let cool.
- Prep Time: 10 minutes
- Cook Time: 1 hours
- Category: Quick Bread
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2012/03/08/mrs-myers-banana-bread/
Toasted pine nuts, Zante currants, a handful of mustard greens — smells awfully familiar, doesn’t it? That’s likely because it’s the exact makeup of the Zuni Cafe bread salad minus the bread.
If it doesn’t ring a bell, I recommend familiarizing yourself with this most adored salad first, then making your way back here where a springy variation awaits, a farro-for-bread substitution making it a touch lighter but no less delicious.
Farro, when surrounded by all the elements of the Zuni salad — sweet onions, crunchy nuts, spicy greens, a simple olive oil and vinegar dressing — soaks up the goodness nearly as well as bread all the while maintaining its chewy texture and nutty flavor.
What is Semi-Pearled Farro?
Semi-pearled farro is not quite as nutritious as whole farro — pearling strips off part of the germ and bran — but it’s still a healthy starch (high in fiber and protein) and a great grain to have in your kitchen pantry.
Semi-pearled farro cooks in 15 minutes, which makes it as fast as cooking quinoa and even some pastas. Since discovering semi-pearled farro just over a week ago, I’ve made this salad or some sort of variation of it four times and have consumed (with the help of my husband) nearly 2 pounds of farro.
After several days in a row of the Zuni-inspired farro salad, I changed it up a bit and roasted some carrots alongside the onion and substituted chopped toasted hazelnuts for the pine nuts, which made for a nice variation.
Know that this salad is infinitely adaptable — currants are nice but other dried fruits will offer the same texture and flavors; nothing is tastier (to me) than pine nuts but any nut will provide that crunch; and greens provide color, a little roughage and a wonderful spiciness but are not critical.
Mix it up. I hope you find it as addictive as I do.
We received an incredible “Asian mix” of greens in our CSA this week. Mustard greens were included and the whole combo was incredibly tasty :
This is really nice farro. It’s semi-pearled, which means a portion of the outer bran has been removed, which cuts the cooking time way down — it cooks in about 15 minutes. You might be able to find some at your local supermarket, but if not, you can order it here .
Description
Faro: Roland semi-pearled farro is particularly nice but any type of farro or grain — wheat berry, barley, etc. — will work nicely. You might be able to find semi-pearled farro at your local supermarket, but if not, you can order it here.
Of course, whole farro will work just as well.
- 1 red onion, diced
- olive oil
- kosher salt
- 1 cup of semi-pearled farro, see note above
- 2 tablespoons dried currants — I use Zante currants
- white balsamic vinegar
- 2 tablespoons (or more) pine nuts or any nut you like
- a handful or more of mustard greens (about 2 loosely packed cups) — If you can’t find mustard greens, arugula or spinach or any green that can stand up to some heat without completely wilting will do. Add as many greens as you want as well — I tend to go overboard on the greens
- Preheat the oven to 450ºF. Place a pot of water on to boil. Toss diced onion with olive oil (about a tablespoon) on a sheet pan and season with salt. Place in the oven. Roast for about 12 to 15 minutes or until the onion is just beginning to char — you don’t want the pieces to get too charred (or maybe you do… I kind of love them a little charred.)
- Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes. For me it takes just a minute more than 15.
- Place currants in a small bowl. Moisten with 1 tablespoon boiling water and 1 tablespoon white balsamic vinegar. Set aside. Toast pine nuts in a small dry skillet over medium heat until golden brown — watch them carefully! Set aside.
- Place the greens in a large mixing bowl. When the onions are finished cooking, scrape them off of the pan into the bowl over the greens. Drain the farro, and add to bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. I haven’t been measuring, but if you’re looking for some guidance, start with about 2 tablespoons of olive oil. Splash white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon and adjust after everything has all been mixed together.
- Drain the currants and add to the bowl. Add the pine nuts to the bowl and toss to coat. Taste. If it’s a little dry, add more oil and white balsamic. If it needs a little more seasoning, add a pinch more salt. Add fresh pepper to taste if you wish, too.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
