My dear friend Karen Breverlin and I have been curating farm boxes for weekly delivery during Covid Quarantine to help people appreciate our small, local, beyond organic farmers. Everything pulsates in flavor like nothing ou can get at a big box store. Trust me. This week’s farm box comes to your house in a contactless delivery like the picture above.
This week we have choose to include:
• 1 lb organic French lentils
• 1 head Tutti Frutti broccoli
• 1 lb TGO Nantes carrots
• 1 doz chino valley ranchers org large eggs
• 1 bunch Valdivia green garlic
• 1 each Santa Teresa lemon
• 2 heads TGO red little gem
• 1 bunch Tutti Frutti spring red torpedo onion
• 10 each Friends Ranches Ojai Pixie tangerine
• 1 pint Wong Farm cherry tomato
• 1 bunch TGO Hakurei Turnips
And I asked our Chef Matt to come up with a recipe utilizing these ingredients. Here it is:
Warm Lentil & Broccoli Salad with Fried Egg & Spring Onion
Serves 2
INGREDIENTS:
2 Cups Cooked Lentils (see recipe below)
2 Cups Broccoli Florets, Chopped
2 Whole Eggs, Cracked, yolk in tact
½ Cup Chopped Red Torpedo Onion Bulb
½ Cup Chopped Green Torpedo Onion Tops
2 Tablespoon Olive/Avocado/Cooking Oil for Veggies
1 Tablespoon Olive/Avocado/Cooking Oil for frying the eggs
1/2 Lemon, juiced
Salt and Pepper to taste
PROCEDURE:
Lentils: Cover 1 Cup Dry Lentils in a sauce pot with three cups water, season with salt & pepper and simmer until tender. You can add 1 tablespoon of curry powder, chopped garlic, fresh herbs or anything you think will elevate the flavor a bit. Let cool in the cooking liquid.
PREPARE THE WARM LENTIL SALAD:
In a Medium Sauté Pan over medium-high heat, combine the 2 Tablespoons Olive Oil, Chopped Torpedo Onion Bulb and the Chopped Broccoli Florets. Season with Salt and Pepper and cook for 2 minutes or until slightly tender. Transfer to a mixing bowl and place pan back onto the heat.
Add remaining 1 Tablespoon Olive oil and then the two cracked Eggs to the pan. Cook until white is fully cooked and Yolk is still runny (sunny Side Up Fried Egg). Remove pan from heat and allow to rest while you prepare the lentil salad.
Strain the lentils from the cooking liquid (save the liquid as a great flavorful vegan cooking stock!) and combine with Broccoli & Onion Sauté. Add Sliced Green Torpedo Onions & Fresh Lemon Juice and toss to incorporate all ingredients. Divide the Lentil Mix onto two plate and top each plate with one fried egg. ENJOY!
