Source: from Executive Chef Rene Michelena, Centro in Cambridge For the vanilla oil 1/2 vanilla bean 1/2 cup canola oil For the soup 1 blue Hubbard squash (about 5 pounds) 2 tablespoons vegetable oil 1 large onion, diced 1 cup Read More …
Centro in Cambridge Soup with Vanilla Oil and Arugula, Walnut and Pomegranate Salad with Pecorino
