Peel off the foil and cut the candy into squares.. Make Ahead.
Remove from the heat and transfer the fillets to a paper towel-lined plate..Season the arugula with the remaining 1 tablespoon of olive oil, lemon juice and salt and pepper.
Mound the salad on plates and arrange 2 fish fillets, bread side up, in a crisscross pattern next to the salad.Drizzle the mosto oil and pesto around the salad and scatter the olives on top..Originally appeared: May 2012.(Keep screen awake).
3 garlic cloves, thinly sliced.1 pound Tuscan kale (cavolo nero), ribs removed and leaves coarsely chopped.
6 tablespoons unsalted butter.
1 cup polenta (not instant).Squeeze out excess water.
Transfer spinach to a blender..Carefully drain pot of boiling water, and wipe clean.
Add cream to pot, and bring to a simmer over medium.Reduce heat to medium-low, and simmer, stirring often, until reduced to 1 cup, 25 to 30 minutes.
(Editor: All-in-One Backpacks)