OZ IN A QUART OF OIL RECIPES

Steps:

• Place the olive oil in the Instant Pot and hit Sauté and Adjust so it’s on the More or High setting. After 3 minutes, once the oil is heated, add the onion, carrots, celery, and zucchini and cook for 5 minutes, stirring occasionally, until slightly softened. Add the garlic, mix well, and cook for another minute, until fragrant.
• Add the broth, crushed and diced tomatoes, kidney and cannellini beans, oregano, basil, thyme, pepper, and seasoned salt and stir.
• Stir in the pasta and frozen cut green beans, and top with the baby spinach but do not stir—just lay the spinach on top of the broth and veggies. It will seem like a lot and be close to the brim of the pot, but it cooks down to nothing.
• Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel and then
• Serve topped with grated Parmesan, if desired, and some warm, crusty bread.

Steps:

• Arrange spinach leaves on a large platter or individual salad plates. Top with mandarin sections and chopped red onion. Whisk together marmalade and vinegar. Stream oil into dressing while continuing to whisk.
• When you are ready to serve, pour the dressing over salad and season with salt and pepper.