Latest from Lynda Balslev | TasteFood
There are a few extra steps that put this dish over the top: spice-infused oil and a leafy gremolata. Roasted chickpeas are an optional addition and a source of protein to make a satisfying main dish.
The key to this dish’s flavor and, well, greenness is an unbashful volume of fresh herbs — 2 cups, to be exact in this recipe. The suggested list of herbs is lengthy yet flexible, open to whim and availability.
The ingredients can be tweaked to your taste. For instance, feel free to substitute wild rice or bulgur for the quinoa. Or add more tender greens to the mix, such as arugula or spinach.
It’s a guaranteed people-pleaser, meant to be enjoyed for breakfast, brunch and tea, generously studded with berries.
Lentils are an excellent source of plant-based protein and nutrients, including iron, folate, magnesium and potassium. And they’re easy on the wallet, too.
Tofu in its natural form is soft, spongy and bland. Consider it a blank canvas that can be improved with a few simple techniques.
Creole cuisine is deeply rooted in Louisiana’s culinary tradition, which is influenced by a melting pot of cuisines that include French, Spanish, African, Caribbean and Native American flavors.
What you may not know is that when you whip ricotta, it transforms into a creamy, airy pillow of brilliant white cheese.
While dried porcini mushrooms are pricey by the pound, the good news is that you don’t need a whole lot of them to make a rub.
Once you have the ingredients assembled, the dish quickly comes together.