The ideal accompaniment for schnitzel. And beer.
Imagine the spicy and salty flavor of the sausage with the sweetness of the cherry tomatoes, and the zestiness of the lemon, balanced with the mild basil and you’ve got a very tasty dish to fancy!
The sauce has a soft heat from the red pepper being simmered into the milk, add to that a zing from the lemon and the sweet crunch of the peas!
The lentils are a wonderful pairing with the fresh lemon juice, and the artichoke hearts add an element of buttery sweetness.
In a side-by-side, there is no comparison with traditional meaty bolognese; they are simply two different beasts. But to take this dish for what it is, it’s great in its own right.
I roasted the duck, stuffed with aromatics, at 350 for a little under two hours. By the end, my home smelled wonderful: browned skin, fragrant onions and garlic.
Butternut, chicken sausage, mushrooms, chard, and thyme.
A reboot of the berry couscous recipe we have on here, but with autumn flavors like butternut, cranberries, and toasted pecans.
Beets, shallots, and herbs tossed with pasta, and a great way to incorporate those beet greens.
One of Mom’s fave recipes to bring to gatherings.