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)
Homemade Chili Powder
Rib Eye Tacos
Baked Fish Fillets
Spicy Tahini Sauce
This information is per serving.
Jamaican Jerk Chicken
Grilled Skirt Steak
Rib Eye Steak
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
Orange Cranberry Bundt Cake
Photos Recipe Combine all of the ingredients in a small mixing bowl...
Photos Recipe Mix first 3 ingredients in small bowl to blend. Season...
Photos Recipe Lightly oil a baking sheet. In a dry heavy saucepan...
Copyright © 2017. Science of Cooking