For the Olympics:
Figure Skaters' Florentine
8 oz. vermicelli
1/2 c. spinach leaves
2 T parsley leaves
1 small clove garlic
2 T butter, melted
2 T olive oil
2 T chopped walnuts
2 T grated Romano cheese
2 T grated Parmesan cheese
1/2 t. salt
1/4 t. basil leaves
Cook vermicelli. Drain. Wash spinach &
parsley; shake to remove extra water,
but allow moisture to cling to leaves.
Place w/ remaining ingredients in
blender. Blend low to med. until
vegetables are in tiny pieces. Pour
mixture over vermicelli; toss. ( instead
of blender, you can finely chop) 4-6
servings. Note! Walnuts help lower
cholesterol.
Athena in DE
http://www.nancyskitchen
