Like soups found in the Galician area of Spain, just north of this region of Portugal, caldo verde is prized for the cabbage that provides much of its character. Caldo verde is traditionally served with slices of broa, Portuguese corn bread, which is used to soak up extra broth.
Author: chefalice
This autumnal salad uses the whole beet the sweet and earthy bulb roasted with rosemary and the mild, supernutritious greens. Manchego, a sheep’s milk cheese from Spain, contributes a buttery texture and tanginess to the mix. Serve with some hearty multigrain country bread to round out the meal.
Hearts of romaine are the inner leaves of the elongated head of lettuce. They are smaller, sweeter, and a lighter green tending to yellow than the outer leaves. Despite their more delicate nature, they’re still sturdy enough to stand up to a grilling. Grilled lettuce is surprisingly good, too held over the coals just until it’s slightly charred and wilted.
This snack is visually great and tastes as good as it looks. This recipe is very simple, quick to prepare and my experience is that they usually disappear within minutes of placing on a serving dish.
This nutritious and supremely tasty lentil shepherd’s pie is perfect for any night of the week. A great alternative to traditional meat versions that will satisfy even the most ardent carnivores!