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Pulled Pork SandwichPulled Pork SandwichPulled pork is a southern classic where the meat is cooked slowly and is made to become so tend it pulls apart. Our version is not only tender and juicy but filled with delicious Colavita products!
Colavita by Mike Colameco: Braised Red CabbageColavita by Mike Colameco: Braised Red CabbageOnce fall turns to winter I cook both red and green cabbage a lot at home. Versatile, healthy, seasonal, and delicious this dish can be made ahead of time and eaten warm or chilled. Either way just remember to finish it table side with a drizzle of Colavita EVOO to take it to another level.
Colavita by Mike Colameco: Greens and BeansColavita by Mike Colameco: Greens and BeansThis hearty vegan cabbage and bean stew should satisfy most meat lovers as it is both rich, tasty, and filling. Finish it off table side with a drizzle of Colavita EVOO and add a few slices of fresh ciabatta or toasted baguette and glass of wine and call it a very healthy meal option. Make extra as it's great reheated the next day or two as well.
MinestroneMinestroneMinestrone is a classic, ever lasting recipe everyone should try. Especially good during fall and winter this vegetable soup is even better with some grated parmesan cheese on top.
Asian-Style Steamed Cod over Napa CabbageAsian-Style Steamed Cod over Napa CabbageThis Asian-style steamed cod over napa cabbage recipe produces a savory piece of fish over the finest greens and seasonings. Serve with whole grain or white rice to compliment the fish and veggies.
Fresh Cabbage Cucumber SaladFresh Cabbage Cucumber SaladThis vibrantly green, fresh cabbage and cucumber salad will give you a boost of energy and all of the nutrients you need from the veggie juices. It makes the perfect side dish to the protein of your choice!
Barley MinestroneThis rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way of adding flavor. When you finish off a wedge of Parmigiano, just stash the rind in the freezer so you always have it on hand when you need it.
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