Subtle flavors combine with a super-easy cooking method to create a simple but savory pot of flageolet beans that can be eaten alone, as a side, or as the base of any bean dish. The bright flavors of parsley, lemon, and garlic combine in a topping called gremolata, waking up this comforting dish.
Today’s guest post is by Angela Billows, who has a lovely blog Provence Calling. I met Angela at Food Blogger Camp in January, and am looking forward to seeing her in Provence this June. She recently posted this Moroccan-inspired recipe for a raw carrot salad, which reminded me of our trip to Morocco. I happened […]
While Middle-eastern restaurants are a great choice for eating gluten-free (and vegetarian), one thing you can’t order is tabouli (also spelled tabbouleh), as it’s made from bulger wheat. I had a bunch of parsley to use up, so I decided to try making gluten-free tabouli with quinoa instead. It was absolutely delicious!