2 teaspoons extra-virgin olive oil
1 cup finely chopped shallots
½cup chopped celery
½ cup chopped celery 2 cloves garlic, minced
½cup fresh whole-wheat breadcrumbs
3 tablespoons chopped fresh parsley
1 teaspoon of chopped fresh thyme
½ teaspoons chopped fresh sage
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
Heat oil in a medium nonstick skillet over medium heat. Add onion and celery; cook, stirring often, until softened, 2 to 4 minutes. Add garlic and cook, stirring, for 30 seconds. Remove from heat and stir in breadcrumbs, parsley, thyme, sage, 1/4 teaspoon salt and pepper.
