Breakfast- Basted Eggs and Smoky Lentil Salad
Serves 4
Prep 20 min
Cook 25min
Ingredients
-2 cups of dried lentils, rinsed
-5 cloves garlic, smashed and peeled
-salt and pepper
-1 red onion, finely chopped
-1/4 cup plus 2 tablespoons extra-virgin olive oil
-Grated peel and juice of 1 and 1/2 lemons
-12 ounces thick-sliced bacon, cut in 1 inch pieces
-1/2 head escarole, chopped
4 large eggs
1. In a medium saucepan, boil 4 cups of water over high heat. Add the lentils, garlic and 1 teaspoon salt. Lower the heat and simmer until the lentils are soft, 15to 20 minutes. Drain and let cool slightly; transfer to a large bowl. Mash the garlic against the side of the bowl and stir into the lentils. Add the onion , olive oil, lemon peel and lemon juice; season with salt and pepper.
2. Meanwhile, in a large skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate. Pour 1/3 cup of the bacon fat into a measuring cup; discard the rest.
3. Add the escarole to the lentil mixture; divide evenly among 4 plates. Sprinkle the bacon on top.
4. In a small nonstick skillet, heat the bacon fat over medium-high heat. Crack 2 eggs at a time into the hot fat. Cook, basting with the bacon fat, until the whites have set and the yolks are still runny. 1 to 2 minutes; season with salt and pepper. Top each salad with one egg.
Lunch- Polenta with Kale and Portabello Mushrooms
Serves 4
Prep 45min
Bake 20min
Ingredients
-Salt and Pepper
-3/4 cup instant polenta
-3 1/2 tablespoons butter
-4 ounces portobello mushroom caps, coarsely chopped
-1 bunch kale (about 12 ounces), stems trimmed and leaves chopped
-1 1/2 tablespoons flour
-1 cup of milk
-3 ounces of provolone cheese, shredded (about 3/4 cup)
1. Grease an 8-inch square baking dish. In a heavy, medium saucepan, add 3cups water and 1 teaspoon salt to a boil over high heat. Add the polenta in the thin steam, whisking constantly. Lower the heat and simmer, stirring constantly, until thick,5 minutes; season with salt and pepper. Spread evenly in the prepared baking dish.
2.In a large skillet heat, 2 tablespoons butter over medium-heat heat. Add the mushrooms and cook, stirring frequently, until golden, about 5 minutes. Add 2 tablespoons water, then add the kale in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring, until tender, about 8 minutes; season with salt and pepper.
3.In a small saucepan, melt the remaining 1 1/2 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, until golden,about 3 minutes. Slowly pour in the milk, whisking, and cook,stirring constantly, until the sauce thickens, about 10 minutes; season with salt and pepper.
4.Preheat the oven to 400degrees. Top the polenta with the kale mixture. Spoon the cream sauce evenly over the kale mixture and top with the provolone. Bake until warmed through, about 15 minutes. Increase the oven to 450degrees and bake until golden, about 5 minutes.
Dinner- Hot-Sauce Chicken with Grilled Green Beans
Serves 4
Prep15min+marinating
Cook 25min
Ingredients
-1/4 cup extra-virgin olive oil
-1 clove garlic, smashed and peeled
-Strips of peel and juice of 1/2 lemon
-2 tablespoons hot pepper sauce
-1 1/2 tablespoons sugar
-2 pounds skinless, boneless chicken thighs, halved
-salt and pepper
-1 pound green beans, trimmed
-1 red onion, thickly sliced crosswise
1. In a measuring cup, stir together 3 tablespoons olive oil, the garlic, lemon peel. lemon juice, hot sauce and sugar until the sugar dissolves. Pour all but1/4 cup of the marinade into a large bowl. Season the chicken with salt and pepper, add to the bowl and toss to coat. Cover and let marinate for 30 minutes.
2. Meanwhile, in a large saucepan of boiling, salted water, cook the green beans until crisp-tender, about 2 minutes; drain.
3. Heat a grill pan over medium-high heat. working in batches, grill the chicken, turning once, until cooked through, about 5 minutes. Transfer to a serving platter and drizzle with reserved 1/4 cup marinade; toss to coat. Cover to keep warm.
4. Heat the grill pan over medium-high heat. In a small bowl, drizzle the onion with the remaining 1 tablespoon olive oil. Grill the onion, turning occasionally, until tender, about 5 minutes; transfer to the platter. Add the green beans to the grill and cook until lightly charred, about 2 minutes; transfer to the serving platter. Lightly toss the chicken with the vegetables and season with salt and pepper.
