Chef Robert Irvine, host of Food Network's "Restaurant: Impossible," shares a few of his hearty and healthy farm fresh recipes. He shows TODAY how to make pan-roasted lamb chops with an earthy, and flavorful buckwheat salad and a colorful roasted vegetable salad with tahini dressing.
The sweetness of the raisins and acid in the olives and lemon round out the buckwheat salad, giving it a great depth of flavor that complements the rack of lamb perfectly.
This dish is a true celebration of vegetables. It's bursting with bright colors and fresh flavors. Roasting the veggies adds depth and texture to the salad.
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