These are really good sprinkled over bean soups or winter squash soups or winter squash cooked just about anyway.
|1½||cups fresh bread crumbs|
|2||or more tablespoons olive oil|
|3||Tbsp. finely chopped sage leaves|
|~||Sea salt and freshly ground pepper|
This content is from the Deborah Madison collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything