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Lunch in the Vineyard

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)69.5157
Energy (kCal)913.4075
Carbohydrates (g)129.8579
Total fats (g)10.092
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brush one side of all pieces of bread with 1/4 cup EVOO and vinegar. Salt and pepper. | 2. Place artichoke hearts on cutting board and flatten using broad side of a knife. | 3. Assemble sandwiches using artichoke hearts, gorgonzola, escarole. | 4. Brush the outside of sandwiches with remaining olive oil. | 5. Cook until done by preferred method. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian bread 8 slices cut 650.4 120.24 21.12 8.4
    extra virgin olive oil 1/4 cup 201.7333 0.0 44.88 1.1333
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    salt 1 pinch - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    artichoke heart 8 ounces marinated drained 201.7333 0.0 44.88 1.1333
    gorgonzola 4 ounces crumbled 201.7333 0.0 44.88 1.1333
    escarole 2 cups 57.0 9.21 3.45 0.54
    extra virgin olive oil 2 tablespoons 201.7333 0.0 44.88 1.1333

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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