I made up this more elaborate (yet unfussy) version not long afterward, and it turned out the way I wanted on the first try. Black lentils add some substance and textural interest, while the lemony vinaigrette wakes up the roasted vegetables. I added brussels sprouts to the roasting pan this time, …
Recipes
The Little Green Salad
This simple green salad is my default. I love the combination of peppery local arugula tossed with lemon vinaigrette, savory grated Parmesan and toasted nuts. I often serve it as is or dress it up with some seasonal ingredients. I thought I’d share a few of those variations to serve as …
STIR-FRIED CHICKEN WITH BASIL AND WALNUTS
I was finally able to try this out and we enjoyed it so much that I’ve made it several times since. It’s a great weeknight meal, since it’s quick and simple to make. I also like that there are not too many ingredients, and most we usually have in the house. My husband said that this tasted “more …