More CSA inspired cooking! There was another bunch of asparagus in this week’s box of vegetables. For this meal, I also commandeered the gigantic leek and a bunch of swiss chard that came in the box. This was another quick-to-prepare meal for which I took no measurements, so I’ll (again) just give you basic method (it’s super easy stuff).
In a saucepan, sauté a sliced leek (white part, thinly sliced—or you can use onion instead) in olive oil until just browning. Add water or vegetable broth, dried french lentils, a generous pinch of herbs de provence, and some salt. Bring to a boil and then let simmer for 35-45 minutes, until lentils are soft.
Meanwhile, whisk together some olive oil, dijon mustard, just a bit of lemon zest, some minced garlic and a generous dash of black pepper. Toss with sliced potatoes and either roast in the oven (450 for 35 minutes) or fry in a cast iron skillet (15-20 minutes) until nice & crispy.
I broiled the asparagus tonight, eating it pretty much naked (just a bit of olive oil drizzled on) and served the lentils over steamed swiss chard.
I’m loving this CSA. It’s amazing how much food comes in each box (and I’m just getting half of a “half share”). Between this and the garden (post with pictures coming soon), my grocery bills will be minimal this summer.
More CSA inspired cooking! There was another bunch of asparagus in this week’s box of vegetables. For this meal, I also commandeered the gigantic leek and a bunch of swiss chard that came in the box. This was another quick-to-prepare meal for which I took no measurements, so I’ll (again) just give you basic method (it’s super easy stuff).
In a saucepan, sauté a sliced leek (white part, thinly sliced—or you can use onion instead) in olive oil until just browning. Add water or vegetable broth, dried french lentils, a generous pinch of herbs de provence, and some salt. Bring to a boil and then let simmer for 35-45 minutes, until lentils are soft.
Meanwhile, whisk together some olive oil, dijon mustard, just a bit of lemon zest, some minced garlic and a generous dash of black pepper. Toss with sliced potatoes and either roast in the oven (450 for 35 minutes) or fry in a cast iron skillet (15-20 minutes) until nice & crispy.
I broiled the asparagus tonight, eating it pretty much naked (just a bit of olive oil drizzled on) and served the lentils over steamed swiss chard.
I’m loving this CSA. It’s amazing how much food comes in each box (and I’m just getting half of a “half share”). Between this and the garden (post with pictures coming soon), my grocery bills will be minimal this summer.