Recipe Type: Bean, Chicken, Dairy Free, Dill, Dinner, Garlic, Grains, Kale, Lemon Juice, Peanut Free, Soup/Stew, Tree Nut Free
Ingredients: 1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed, 1 1/2 cups whole farro, 1 baguette, sliced, toasted, 1 cup thinly sliced Tuscan kale, 1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken, 1/4 cup coarsely chopped dill, 1/8 teaspoon freshly ground black pepper, 10 cups low-sodium chicken broth,12 garlic cloves, thinly sliced, divided, 2 1/2 teaspoons kosher salt, divided, 2 large carrots (about 10 ounces), coarsely chopped, 2 onions, coarsely chopped, divided, 2 tablespoons fresh lemon juice, 3 tablespoons olive oil, divided, 4 tablespoons radish-top salsa verde (optional), Lemon wedges (for serving)
Stuffed Chicken Breasts
Tacos al Pastor
This information is per serving.
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking