Wednesday, September 26, 2012

Market Meal - Autumn

Shopping list:
French Green Lentils - from the grocery

From the EGFM:
Carrots - 5, rough chopped
Onion - 1, chopped
Garlic - 2, minced
Kale - 2 bunches, rough chopped
Pureblend's Smoked Salt
Eggs - 4
Cherry Tomatoes - 1 pint
St. Pete's Baguette - 1
Shellbark Hollow Catkins  

Easy! Vegetarian! Wholesome! Nutritious!

Cook 1 1/2 cup of dried lentils according to package directions.

Saute the carrots, onion and 1 minced clove of garlic in oil for about 5 minutes
 - you want the carrots to have a nice bite to them. 
 Wash your kale well before chopping!
Isn't this beautiful!
 Then toss it in with the sauteed carrots.
Keep tossing the kale as it cooks with the carrots.
Cook it for only 3 minutes - just wilt it.
Season with smoked salt and pepper.
Add the cooked lentils and dress with a nice olive oil.

In a small saute pan, heat about 1 Tbsp of olive oil,
add the tomatoes and one clove of minced garlic.
Saute over medium low heat, stirring often until the tomatoes begin to melt.
The skins will pop and the juices will run.
Allow to cook a few minutes to thicken the juices.
Season with salt and pepper.
 Fry up 4 over easy eggs,
Place a mound of the lentils on a plat and top with an over easy egg.

Slice the baguette into 3/4 inch slices,
Top with the sauteed tomatoes,
Top with a slice of Catkins cheese.
 Break open the yolk and let it ooze over the lentils!

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