Ingredients:2 pounds mixed root vegetables (such as carrots, celery root, beets, and parsnips), peeled, cut on a diagonal into 2-inch pieces2 sprigs oregano plus 2 tablespoons chopped leaves4 tablespoons olive oil, dividedKosher salt and freshly ground black pepper1/2 cup very coarse fresh breadcrumbs1 tablespoon chopped flat-leaf parsley plus 2 tablespoons whole leaves1 tablespoon finely chopped…
Tag: Balanced
Colorful Lentil Salad with Walnuts & Herbs recipes
Ingredients:1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils4 cups chicken broth (optional)1/2 cup dry-packed sun-dried tomatoes1 large yellow onion3 bell peppers (ideally a mix of orange, yellow, and red)3 cloves garlic1/2 cup olive oil, divided1 cup walnuts, toasted and chopped1 cup flat parsley leaves, roughly chopped1 cup mint leaves, roughly…
Spring Wild Rice Salad Recipe
You can use tahini or experiment with other nut butters here. Also, If you like a bit more texture you can pan-fry the split peas for a minute or so – don’t go too far or that get overly crunchy. You can easily make this vegan by omitting the goat cheese. Serves 8.Ingredients:1 garlic clove,…
Meat Lite: Oven Roasted Potato Wedges with Bacon Grease Recipe
Editor’s Note: This is the first installment of Meat Lite, a weekly column that will celebrate meat in moderation by Philadelphia food writers Joy Manning and Tara Mataraza Desmond. Meat Lite was inspired by the book the two coauthored, Almost Meatless, coming out in Spring 2009. A jar of bacon grease. Photograph by unclerib on…