Often when we think about (or eat) a meal at a restaurant, we assume that it was expensive, complicated and time-consuming to produce — and those reasons are why it’s delicious. But according to executive chef Christine Flynn, that’s not the case. “I want to show you that you don’t need a lot of time, a lot of money or a lot of know-how to make good food,” says Flynn, author of the new cookbook A Generous Meal. “Even after decades of cooking (and eating), I still find it incredible how little is required to be kind to yourself and to others and how easy it is to create a thoughtful, nourishing meal.” The proof is in these easy-to-make, flavor-packed recipes. Try one tonight!
WINTER PANZANELLA SALAD
Serves 4
1 small sugar pumpkin, peeled, seeded, and cut into 2" chunks
1 delicata squash, halved, seeded, and sliced 1" thick
2 shallots, halved
1/2 loaf stale bread, torn into chunks
1 bunch fresh sage, chopped
2 tbsp. olive oil Pinch of ground red chilies
2 pinches salt
1 tbsp. hot honey
1 bunch kale, torn
1 tbsp. hazelnut oil, plus more for drizzling
1 tbsp. red wine vinegar
8 oz. bocconcini
Diese Geschichte stammt aus der March 13, 2023-Ausgabe von Closer US.
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Diese Geschichte stammt aus der March 13, 2023-Ausgabe von Closer US.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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