I love lentils. Cooked from dry, they’re a great way to bulk out meat, poultry, and fish (when it comes to animal products, a good rule of thumb is less but better — accompanying them with pulses is a wonderful way to accomplish this). For them to really shine, all they need is a little love and time.
We have come to a point where many of us are eating more ultra-processed “food” than we are (real) food. That’s a big problem.
Linguine with nutmeg, pepper, and parmesan — a simple but delicious way to enjoy chard, beet greens, kale, collard greens, or any other leafy veg with a hardy stem.
This sage, rosemary and garlic version of the Italian classic might just convince you that this is the only way to make farinata.