Posts for October 20th 2010
Source: Flickr User BenjaminThompson
6 carrots, sliced on the diagonal 1/4 inch thick
2 1/2 onions, chopped
1 pint grape tomatoes
1/3 cup plus 5 tablespoons extra-virgin olive oil
Salt and pepper
2 trimmed ends from 1 loaf italian bread, cut into bite-size cubes
1 clove garlic, finely chopped
Juice of 1 lemon
2 bunches kale, tough stems discarded and leaves thinly sliced
One 4-ounce log goat cheese, quartered crosswise
- Preheat the oven to 425°. On a rimmed baking sheet, toss the carrots, onions and tomatoes with 3 tablespoons olive oil. Spread into a single layer, season with salt and pepper and roast, tossing halfway through, until golden, about 30 minutes. On a separate baking sheet, drizzle the bread cubes with 2 tablespoons olive oil, season with salt and pepper and toss. Bake until crisp, about 7 minutes.
- Meanwhile, in a small bowl and using the back of a spoon, mash the garlic with a pinch salt. Whisk in the lemon juice, then slowly whisk in the remaining 1/3 cup olive oil; season with salt and pepper.
- In a large bowl, combine the kale and roasted vegetables and toss with the dressing. Divide among 4 plates and top each with some croutons and a round of goat cheese.
- Main Dishes, Salads
- North American
- Irish breakfasts are lighting up Chicago plates.
- Irish breakfasts are lighting up Chicago plates. — Chicago Sun-Times
- You know you want to: learn how to roast a whole pig. — Wall Street Journal
- Use those apple pie spices on savory chicken dishes, too. — Washington Post
- In Seoul, a cabbage shortage means skyrocketing kimchi costs. — New York Times
- Must make: creamy yet healthy avocado dip. — Boston Globe
- Need a nearby farmers market? There's an app for that. — San Francisco Chronicle
- Recordings reveal John Lennon held a fondness for baking. — Los Angeles Times
Source: Flickr User IrishFireside
Source: Flickr User MJTR