The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together - Tolerant Planet
The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together - Tolerant Planet
The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together - Tolerant Planet
  • Load image into Gallery viewer, The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together - Tolerant Planet
  • Load image into Gallery viewer, The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together - Tolerant Planet
  • Load image into Gallery viewer, The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together - Tolerant Planet

The New Newlywed Cookbook: 100 Recipes for Every Couple to Cook Together

Regular price
$ 24.94
Sale price
$ 24.94
Regular price
Sold out
Unit price
per 
Tax included. Shipping calculated at checkout.

“Through breakfast, lunch, and dinner, Kenzie and Julien take us inside their first year of marriage and give us a fun new way of cooking together where the reward is much more than just a great meal. Don’t let the title fool you, this cookbook can serve any couple! A fun book to grow your relationship through food―what could be better than that?”

Makes your love ones satisfied with your loving care.

SAMPLE RECIPE: Eggs Benedict Florentine

This honeymoon-inspired take on Eggs Benedict is a lighter version of the breakfast classic. And you can whip it up much faster than you think.

INSTRUCTIONS:

1. In a large skillet over medium heat, heat the olive oil.

2. Add the spinach and sauté for 3 to 4 minutes, until wilted. Season with salt and pepper.

3. Place both halves of a toasted English muffin on each of two plates. Top with the cooked spinach.

4. In a deep skillet, bring 3 inches of water to a boil. Adjust the heat to keep the water gently simmering; add the vinegar.

5. Break one egg into a small bowl. Gently slide the egg into the simmering water. Repeat with three more eggs—you will have one left.

6. Poach the eggs for 3 to 4 minutes, until the egg whites are firm. Using a slotted spoon, remove the eggs, placing one on each of the spinach-topped English muffin halves.

7. In a blender, combine the yolk from the remaining egg with the mayonnaise, lemon juice, and water until smooth.

8. Gently spoon the sauce on top of the eggs.