Beef Stew with Toasted Walnuts, Garlic, and Dressed Parsley

3 thoughts on “Beef Stew with Toasted Walnuts, Garlic, and Dressed Parsley”

    1. Pecans would do, but it’s walnut season here and they’re local, etc., etc. I’d be happy to loan you some (already shelled) since you’re right down the block (unless you’re allergic). Let me know. Victoria

  1. Hi, I want to be able to directly share your blog pages/recipes to my Facebook page. Does not seem to be an easy obvious way to do this?

    Still dreaming about Mostarda.

    xo

    gj outline logo

    GARY JENANYAN

    Culinary Consulting and Design

    Commercial-Residential-Marine

    Post Office Box 24 Oakville California USA 94562

    telephone 707.226.6366 cell 707.363.8234

    gary@jenanyandesign.com

    http://www.jenanyandesign.com

    “Sustainability is the ability of the current generation to meet its needs,

    without compromising the ability of future generations to meet theirs.”

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