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    Creamy Herbed Beetroot Linguine

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    This post was sponsored by Barilla, a maker of pasta. Thank you for supporting the growth of Food Heaven!

    I don’t want to toot my own horn, but, I went awf with this recipe. In a good way.

    Barilla pasta presented us with a challenge, and we stepped up to the plate.

    The Challenge: Create a recipe inspired by a winning dish at the Barilla Pasta World Championship earlier this month.

    The Chef: Zora Clipp, Germany

    The Recipe: “Feel the Beet”

    Zora says that her inspiration for this dish was simple: She likes goat cheese, and she thinks beetroot is “one of the most beautiful vegetables”. Me too.

    I know what you’re thinking. A chef-inspired recipe sounds difficult and labor-intensive. Believe me, I thought the same too. You’re wrong. This dish was one of the easiest pasta recipes I’ve ever made. And it is so good that I finished almost half of it before I even started shooting my photos. 

    Of course, simple is my middle name, so I had to pair this dish down to a couple of key ingredients. I omitted the goat cheese since the dish already used parmigiano reggiano, and I focused on Barilla Linguine pasta, beetroot, pear and lots of herbs. 

    The final re-creation: A Creamy Herbed Beetroot Linguine that is actually perfect for the holidays and to celebrate World Pasta Day. You’ll love the combination of the salty parmigiano reggiano cheese, with the earthy flavored root and the sweetness of the pear. It’s all unexpected, but it WORKS.

    Ready to get started? Here’s what you do:

    Slice beet and pear into 1-inch wedges. Toss with 1 teaspoon of olive oil and salt to taste. Bake at 410F for 35-45 minutes or until so tender (can easily be pierced with a fork). If you want to speed up the roasting time, place beets (not pear) in a microwave-safe bowl and heat for about 5 minutes, then transfer beets and pear to a baking sheet and bake for about 25 minutes or until tender. 

    While that’s cooking, bring water to a boil in a big pot. Cook pasta al dente according to package directions.

    Add olive oil and butter to a pan and let melt. When the butter is melted, add sage, two cloves of garlic, rosemary, salt, pepper, and the white wine vinegar. Pour the pasta into the pan and toss it with the grated parmesan cheese until it’s creamy. Swerve it together with the roasted beetroot and pear.

    Top it off with fresh thyme. Enjoy!   

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    Creamy Herbed Beetroot Linguine
    Ingredients
    • 1/2 box of Barilla Linguine
    • 1 yellow beet
    • 1 red beet
    • 1 pear
    • 2 tablespoons + 1 teaspoon of olive oil, divided
    • 1 teaspoon of butter or earth balance
    • 2 cloves of garlic
    • 3 tablespoons of white wine vinegar
    • salt and pepper to taste
    • A bunch of fresh herbs, I used 8-10 chopped sage leaves, 2 sprigs of chopped rosemary, and 4 sprigs of thyme
    • 4 tablespoons of grated parmigiano reggiano cheese
    Instructions
    1. Slice beet and pear into 1-inch wedges. Toss with 1 teaspoon of olive oil and salt to taste. Bake at 410F for 35-45 minutes or until so tender (can easily be pierced with a fork). If you want to speed up the roasting time, place beets (not pear) in a microwave-safe bowl and heat for about 5 minutes, then transfer beets and pear to a baking sheet and bake for about 25 minutes or until tender.
    2. While that’s cooking, bring water to a boil in a big pot. Cook pasta al dente according to package directions.
    3. Add olive oil and butter to a pan and let melt. When the butter is melted, add sage, two cloves of garlic, rosemary, salt, pepper, and the white wine vinegar. Pour the pasta into the pan and toss it with the grated parmesan cheese until it’s creamy. Swerve it together with the roasted beetroot and pear.
    4. Top it off with fresh thyme. Enjoy!

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    Crispy on the outside, oozy on the inside, we are Crispy on the outside, oozy on the inside, we are using @cabotcheese seriously sharp cheddar to make these bolitas de yuca for your superbowl turn up! A mouthwatering Dominican appetizer made with my favorite root vegetable, these bolitas feed a crowd and pair perfectly with Cabot cheddar, which is naturally aged and 100% lactose free. See below for the full recipe! #cabotcreamery 

Ingredients 
🧀 1 pound yuca, peeled and chopped into small chunks 
Salt
🧀1 tablespoon butter 
🧀1/2 jalapeño, seeded and finely chopped 
🧀1/4 teaspoon of garlic
🧀1/4 teaspoon of paprika 
🧀4 ounces of Cabot Seriously Sharp Cheddar Cheese, cut into small 1/2” chunks 

Directions:
🧀Preheat the oven to 450F.
🧀Bring a medium pot of salted water to boil and add the yuca. Boil for 30 minutes or until tender. Drain the yuca, remove all of the fibrous stems and add to a medium sized bowl. 
🧀Mash the yuca well with butter, jalapeño and spices until completely smooth. Adjust for salt and set aside until cooled. 
🧀Grab about 1 1/2 tablespoons of the yuca mix, put the cheddar cheese in the center and roll it up into a ball. Repeat for the remaining yuca and cheese. 
🧀Add the yuca balls onto a parchment paper lined baking sheet OR air fryer and spray with oil. Bake for 25 minutes (or air fry for 10-12 minutes) until crispy and browned on the outside. Enjoy on their own or with your favorite sauce! 

TIPS: 
👉🏽If the balls are extra sticky, wash and dry your hands throughout the rolling process - this will help. 
👉🏽If your yuca mash is bulky, add a little bit of water while mashing to make it smoother.
    Ya’ll, let’s normalize checking in on people w Ya’ll, let’s normalize checking in on people when we see them versus commenting on their bodies. It’s just not it. Over the holidays, I had to check several family members about this. For many including myself, it’s awkward, uncomfortable and even if well-intentioned, it can be triggering for people. And you just never know what’s going on (maybe they’re sick, maybe they’re on medication, maybe they’re pregnant and don’t want you in their business)

What are some other ones you’ve been told? The latest on my roster has been “damn that ass is fat” 🤣 (can’t make this up)
    NEW MONTH, NEW SERIES. This time we’re talking a NEW MONTH, NEW SERIES. This time we’re talking about relationships. Do you ever wonder what science has to say about maintaining a fulfilling long-term relationship? Today on the podcast, we interviewed acclaimed relationship scientist, #tytashiro. His book, The Science of Happily Ever After, shows how our decision-making abilities falter when choosing mates and how insights from social science can help us make smarter decisions. 

You don’t want to miss an episode of our dating and relationships series! We are going to speak to everyone from @tenneshawood the founder of the first ever matchmaking firm dedicated to black professionals, to @loganury the author of How Not to Die Alone & director of relationship science at the dating app Hinge. And of course we can’t talk about relationships without talking about divorce, so we will interview @chautethompson, a counselor who helps couples and families grow healthier relationships.

What we cover:
What “happily ever after” really means
Why we only get 3 wishes for an idea partner
Why most people wish for the wrong things
Why the seeds of marital conflict can be traced back to your first dates
How to improve the quality of your existing relationship
Why is it so hard to date these days?
What is wrong with online dating?
What is the best age to get married?
What is the worst age to get married?
How to swipe smarter on dating apps.
What traits make a great life partner?
What is the number 1 trait to have in a satisfying relationship?
Is being “nice” a bad thing in relationships?
What is a novelty seeker and why could that be a dealbreaking trait?
3 things to look for successful online dating (hint: it’s not compatible zodiac signs).
Does wealth really matter in relationships?
Are soulmates real?
What does it take to make relationships work?
Should you feel a spark when dating?
1 thing you can do NOW to improve your relationship.

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