Ingredients 1 bunch kale, stems removed olive oil 2 lemons salt and pepper 1 can chickpeas, drained and rinsed 2
tbp dried rosemary 2 tsp crushed chili flakes 2 granny smith apples, diced 2 ounces feta 2 tbsp pumpkin seeds
Not exact matches
1 cup buckwheat flour 1 cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2
tbp basil EVOO, 4 tbsp regular EVOO) 4 teaspoon
dried Rosemary (or any other herb) 2 teaspoon
dried dill 2 teaspoon
dried basil 2 teaspoon
dried sage 2 teaspoon
dried thyme 2.5 cup water Mix all ingredients well leaving no lumps.
Hi Lisa, thanks for pointing it out — I always use «some» olive oil, that would be about 1 Tbsp olive oil, max 2
Tbps, so the lentils don't get too
dry!
1
tbps lemon juice 2 pounds baby artichokes 6 tablespoons olive oil 1 medium onion, thinly sliced 4 garlic cloves, thinly sliced 1 teaspoon
dried thyme or 2 sprigs fresh 1/2 cup vegetable stock 1/3 cup
dry white wine 2 tbsp capers 1 tsp corn starch (optional) Salt and pepper to taste