Turns out my LDL is a bit high, so I've been eating more walnuts to help bring it down. Mostly I've just been eating them plain and of course my normal, baked goods doses. But I thought I ought to step it up a notch, and start cooking more with walnuts. And thus, this recipe happened. I was feeling lazy so I made Italian dressing chicken with red rice, but I wanted some real food too. There were some parsnips in the fridge I'd totally forgotten about, and one of Ross' coworkers gave him some garden tomatoes, and it sort of went from there. Hope you enjoy!
5 parsnips, peeled and diced
1 large red onion, diced
1/4 cup olive oil
salt and grains of paradise (or pepper) to taste
1/2 teaspoon dried dill weed
2 tablespoons tangy pickle juice or lemon juice (I used pickle juice from farmer's market pickles)
2 tomatoes, diced
2 sprigs thai basil, chopped
10 pickled cubanelle peppers, diced
1/2 cup walnut halves, chopped or not as you see fit
Heat oven to 400F. Grab your large cast iron skillet (I used a 12", if you don't want to do it that way, a sheet pan will be just fine, or however you normally roast things) and fill it up with the oil, onion, olive oil (I generally use mid-grade extra virgin oil for these sorts of applications), seasonings and pickle juice. Roast 20 minutes, stir and roast another 20 minutes. Add the tomatoes, basil, peppers and walnuts, stirring well. Turn OFF oven and put the pan back in the oven for 10 minutes to an hour (i.e., you can make this an hour or so before you plan to serve it. When you take it out of the oven is determined by how hot you want it). Serves 2 as a large side.
No picture, because I realised hours after we'd eaten it that this was new stuff and y'all might want to know about it. I've been quiet since I haven't been doing new stuff lately.