Sustainable thinking with a Design to Value approach

However, the FDA added that this new action does not cover juices, infant formula, or snack foods like "puffs and teething biscuits."

In a medium saucepan, melt the remaining 2 tablespoons butter.Remove from the heat and stir in the bread crumbs.

Sustainable thinking with a Design to Value approach

Sprinkle the buttered bread crumbs in an even layer over the chicken mixture.Bake in the oven until the crumbs begin to brown, 10 to 12 minutes..This satisfying potpie calls for a fairly full-bodied, substantial white wine, such as a Chardonnay from California.

Sustainable thinking with a Design to Value approach

A relatively light-bodied red, perhaps an inexpensive Beaujolais, could also complement the dish nicely..1/2 cup unsalted shelled pistachios, coarsely chopped.

Sustainable thinking with a Design to Value approach

3 Hass avocados, halved and pitted.

1/4 cup minced white onion, rinsed and blotted dry.Add the greens to the platter.

Wipe out the skillet.Heat the remaining 1 tablespoon of vegetable oil in the skillet.

Add the zucchini and cook over high heat until softened, 3 minutes.and cook until the zucchini is glazed, 1 minute; scrape onto the platter.

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