I am planning a formal dinner party and need some advice regarding a vegetable pairing. I am pairing herb roast leg if lamb with a persian ri
I also have an Italian tuna recipe (using Oregon-caught albacore loins ) that has a rich caper, anchovy, garlic marinade. I'd like to pair that with a simpler vegetable dish. Any advice? There is also a citrus , fennel , mixed-green salad accompanying all.
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And it cooks up sooo fast that you can stir fry it just before you plate.