Until relatively recently, a large bunch of parsley would totally freak me out. I’d use a sprig or two for a recipe and then slowly watch the rest wilt away in my fridge, much to my dismay. I then learned to make Green Rice, Salsa Verde and Tabbouleh, which would […]
I love to make big meats like roasts, racks of ribs, whole chickens. They are so versatile, usually cheaper to purchase than small cuts and pre-cut parts, and you can get more than one meal out of them too! Yesterday I roasted a whole chicken using Springdell goodies: oranges, onions, […]
This is a nice way to use those oranges that have lots of seeds. The juice and honey really make this dish! Great bird, juicy and delicious. Of course make a gravy out of the juices in the bottom of the pan. Add more fresh squeezed orange juice to really punch it up.
