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For these cold winter months, take it from lumberjacks, mountain climbers, and your mom – it’s good to get a hearty meal in ya! Baked dishes with starches and proteins and a bit of veggies tossed in for vitamins and color are best. Here’s an easy dish that’s great as a side or entrÃ©e. It’s pretty tasty, and you’ll be saying “Yes, ‘peas!’ ” to seconds.
Potato, Tomato, Cheese, Peas & Beans Bake
*WINSTON KITCHEN TIP: If you like to indulge in some burnt cheese now and again, let the dish bake uncovered until the edges and some of the top brown.
Best of all, this recipe is easily modified. What kind of variations would you do with this?
Oh my goodness, does this sound delicious! Like a rustic, hearty au gratin with extra veggies. I can’t wait to try it!
That sounds great! Although, my fiance hates peas and beans, so I’d have to make two batches–one with, one without.
I might try fontina cheese, a dash of cinnamon, corn, and maybe a few diced up peppers.
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