Unmeatballs happily flex to accommodate both whole-grain and gluten-free bread, and the addition of some stealth pumpkin puree brings additional nourishment along with a very nosh-able texture.
Roasted-carrot salads aren’t anything new, but I definitely amped mine up.
Milk may not seem a likely braising liquid, but it works beautifully, tenderizing the meat and combining with the chicken juices and spices to create the sauce. You can brown the meat in advance, assemble the braise and refrigerate it, then pop it into the oven just before you want to eat; in under an hour you’ll have a comforting main course that’s perfect for a snowy evening.
File this under: sheet-pan supper, the shrimp edition.
Raghavan Iyer folds black beans and tomatoes into his queso fundido for a deeper contrast not only of texture, but of color as well. He serves the addictive dip with his Ultimate French Fries.
Raghavan Iyer serves this sauce with Potato Leek Pie, but recommends it with French fries or even a bowl of potato chips, too.