No oven? No problem.
. If you aren’t in a place where you can blanch the green beans yourself, you can get yourself some blanched ones at the store. This salad is basically the battered green beans, some pepitas, a sliced Asian pear, and a bunch of parsley. And then you have a really simple olive oil, lemon, and sumac dressing. And then my other side, which, not to toot my own horn, I did develop last year for our Thanksgiving issue, is a.
. He had this technique that was for broiling ginger—whole skin on ginger, broiled, Kendra. Broiled for like 40-50 minutes until the ginger breaks down and cooks.You could grill that for days. It’s just such a joy to experience an ingredient that you might know from one context [in a new way]. In this the ginger gets roasted and then puréed to create this really richly bodied dressing that’s slathered over raw kale. And it’s just otherworldly.
Listen to the episode to see which recipes the caller chose, why, and how her kitchen-less Thanksgiving went.
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