All the fresh herbs piled in here make this a choice dish for spring. If you know how to mash and chop, then this fucker is basically already made. YOU. GOT. THIS. This recipe is straight out of new The VB6 Cookbook by Mark Bittman. Share this post and your name will be entered in a random drawing for a chance to win a copy of the book. Winners will be selected Friday May 9th and if your name gets picked, we’ll contact you for your mailing address. And don’t worry, we aren’t just giving ...
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