this week's menu and a recipe

I hope that everyone had a lovely holiday. Ours was fabulous — good food, good wine, good company, and good cheer! Pickle had the time of his life with his cousins Caitlyn and Luke. They literally ran around my parent's dining-room table for a half-hour chanting "Follow Rhys!" He was in heaven.

We eat later than most on Thanksgiving (around 6 p.m.) so that gives us some time to nosh on hors d'oeuvres in the afternoon while watching football and catching up. My assignment was to bring some of those snacks. My sister Heather was bringing a selection of cheeses and cured meats, so I thought I would balance that with some sort of dip/spread. I made Gourmet's recipe for muhammara — a Turkish roasted red pepper/tomato spread — and also my own recipe for a pumpkin seed/tomatillo "pesto" in which I baked some local goat's cheese.

The pesto literally came to me in a dream (yes, I even dream about food!). I thought pumpkin seeds were thematically appropriate for Thanksgiving. And I also thought some amped-up flavors were a good counterbalance to the traditionally clean and simple flavors of the dinner to come.

As you can see in the photo, this combo of dips would be perfect for the upcoming Christmas holiday, since it is a very appropriate red and green. Without further ado, here's the recipe and below that is our menu for the week.

Baked chevre with pumpkin-seed & tomatillo pesto
Ingredients
1/2 cup roasted and salted pepitos (pumpkin seeds)
1 bunch of cilantro, stems and all
3 scallions, cleaned, trimmed and coarsely chopped
1 can of tomatillos (or 8 fresh tomatillos, blanched and peeled)
1/2 teaspoon cumin
1/4 cup extra virgin olive oil
4-6 oz fresh chevre, sliced into three or four "coins"
tortilla chips

Directions
Preheat oven to 350 degrees.

In a food processor, place the pumpkin seeds and blitz until roughly chopped. Add cilantro and scallions and pulse 3-4 times; add tomatillos and cumin and pulse until mixture begins to get smooth. With machine running, slowly pour olive oil in through the feed tube.

In a oven-proof 1-quart baking dish, place half of the pesto. Arrange the chevre coins on top and cover with the remaining pesto. Bake for 15-20 minute, until bubbly and warmed through and chevre is starting to melt. Serve warm with tortilla chips.

Menu: week of 29 November 2009
Sunday: spaghetti and meatballs
Monday: tortellini en brodo with lacinato kale
Tuesday: Grilled cheese with ham and Bosc pear served with mixed greens vinaigrette
Wednesday: Meatball subs with roasted brussel sprouts
Thursday: Roasted butternut squash and beets in a cumin-shallot vinaigrette with hummus and whole-grain flatbread
Friday: Pizza with sauteed wild mushrooms and red onion

Happy eating, -s.

can the can

Canned cream of fill-in-the-blank soups makes me sad. What they try to replace in cooking really have no replacements. These classic sauces are foundations upon which other food is made.

As Thanksgiving and Christmas are close at hand, I thought I would delve into some of these sauces that can easily be made and elevate the standard green bean, cheesy potato, pot pie or mac and cheese casserole.

Béchamel (French) or Besciamella (Italian)
This sauce is the base for many sauces – a “mother” sauce as the French refer to it (love it!). All béchamel start with a roux, which is roughly equal parts butter and flour cooked into a paste to which hot milk is added. This mixture is cooked until thickened. Typically a little freshly grated nutmeg is added to a traditional béchamel, but the sauce can be further enhanced with other components. Fold in 4-6 oz. diced sautéed mushrooms and fresh thyme (ideal for green bean casserole). During the cooking process, replace half of the milk with chicken stock and you have a velouté (cream of chicken, anyone?). Add some grated cheese (gruyere, sharp white cheddar, parmigiano, etc.) to it and it becomes sauce Mornay (perfect for macaroni and cheese or cheesy potato casserole). Give it a try ... you won't be sorry and neither will your guests!

Here’s my favorite recipe … from one of my favorite chefs, Mario Batali.

Basic Béchamel

Ingredients
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Happy eating ... and cooking! -s.

photo from wholefoods website ... check it out here.

this week's menu

In this photo, Pickle is wearing his awesome new t-shirt from his Uncle Matt and soon-to-be Auntie Leah who live in Philadelphia. The t-shirt helps raise funds for Philly's farmers markets that Matt and Leah frequent. I think it sums up perfectly how I feel about farmers, too. And look at those gorgeous legs!

It's Thanksgiving week, so we'll be eating lean so we can indulge fully on Turkey Day. Can't wait. My mom cooks up quite the feast.

We hit the indoor farmers' market at the Monona Terrace on Saturday and you could tell everyone was loading up for their thanksgiving menus. Squash, carrots, onion, mushrooms, greens and potatoes were overflowing from baskets. An awesome sight to behold.

Thanksgiving really is the true seasonal meal of the year. Think about it ... Turkeys traditionally fatten up for the winter (fat = yummy and juicy); all the side dish components are in season: winter squash, cranberries, potatoes, sweet potatoes, brussel sprouts. For someone who strives to eat seasonally, this is the meal to go hog wild with relative ease.

I'll be posting (if time allows!) some homemade alternatives to using canned soup as a casserole base. Campbell's — watch out! They are easy, wholesome and taste a whole lot better (and have less sodium!) than the canned version while still making Thanksgiving a time to cherish the long-held traditions of the family table.

At the Market:
Butternut squash
Braeburn apples
Garlic
Mustard greens
Spinach
Tender baby lettuce

Menu: week of 21 November 2009
Saturday: Potato and sausage stew with spinach and homemade croutons
Sunday: Turkish-style braised green beans with Greek yogurt and whole-grain flatbread (a layover from last week; we had a house showing so we had to eat out.)
Monday: Sauteed mustard greens on fresh ricotta bruschetta
Tuesday: Whole-wheat panko-crusted chicken breasts with baby lettuce salad
Wednesday: Potato korma with basmati rice
Thursday: Happy Thanksgiving!
Friday: TBD

Happy eating ... and Thanksgiving! -s.

tip No. 3: pasta

Pasta is a working girl's best friend (okay, not that kind of "working" girl) . From my post on November 9, I requested ideas for quick-cooking meals and, being a good sibling, my sister Holley shared with me her go-to, post-work dinner that's quick and delicious. Here's what she wrote: "My quick go-to dinner is bucatini all'amatriciana from "The Italian Country Table" by Lynn Rossetto Kasper. All the ingredients are pantry and fridge staples - dried bucatini or spaghetti, whole canned tomatoes, onions, pancetta, Parmigiano reggiano, and red pepper flakes! The sauce cooks up while the water boils. Yum."

Yum indeed.

The beauty of pasta is that it can be simple (buttered noodles and Parmigiano) or elaborate (agnolotti, ravioli, lasagne, to name a few). For weeknight meals, I go simple by using this equation: pasta (white or whole-wheat) + vegetable (cut small for quick cooking) + protein (diced or minced) + herb/spice (minced for easy incorporation) + dairy = dinner.

Here are some fall/winter combinations that work well together and can be prepped and cooked while the water heats and the pasta is cooking (about 20 minutes, give or take a few). Note: All dishes would start with sautéing a diced onion or a thinly sliced clove of garlic in some olive oil and the final dish should be seasoned with salt and pepper to taste.

Equation 1: Orecchiette + frozen peas/fava beans + diced pancetta + mint + fresh ricotta
Sauté the pancetta until browned; add thawed peas. Stir in cooked pasta and mint; top each serving with a scoop of ricotta.

Equation 2: Penne + broccoli rabe + Italian sausage + chile flakes + Parmigiano reggiano
Sauté sausage until browned, breaking up large pieces with a spoon. Add broccoli rabe (cut into 1-inch pieces) and a pinch of chile flakes and sauté until rabe is crisp-tender. Add cooked pasta with 1/4 cup reserved pasta water. Garnish with Parmigiano.

Equation 3: Rigatoni + squash + cannellini beans + sage/thyme + pecorino Romano
Sauté small cubes of winter squash until just beginning to soften; add herbs and beans (rinsed and drained, if using canned) and cook until heated through; add the cooked pasta and stir to incorporate. Top with pecorino Romano.

Equation 4: Linguine + cauliflower + chicken thighs + rosemary + Parmigiano reggiano
Sauté thin strips of chicken thigh with minced rosemary until thoroughly browned and cooked through. Remove with slotted spoon to a plate. Add cauliflower and sauté until crisp-tender. Return chicken and juices to the pan and stir to incorporate. Toss in the cooked pasta and top with shaves of Parmigiano.

Equation 5: Gemelli + mushrooms + Italian sausage + thyme + cream
Sauté mushrooms until all liquid has evaporated and mushrooms are browned; add sausage and lightly break up pieces with a spoon until browned and cooked through. Add thyme and cream and bring to a hard simmer, scraping up any of the brown bits left on the bottom of the pan. Add cooked pasta and stir to incorporate.

Equation 6: conchiglie + canned whole plum tomatoes + diced bacon + thyme + fresh ricotta
In with the onions or garlic, saute two rashers of bacon until browned and crisp. Add 1 cup of hand-crushed whole canned tomatoes and thyme and saute until liquid begins to reduce; Add cooked pasta and stir to incorporate. Top each serving with a scoop of ricotta.

What's your best pasta equation?
Happy eating, -s.

this week's menu

Sorry for the brevity, but here's what we're eating this week. Turkey, Lebanon, France and Italy are our culinary destinations ... which means lots of yogurt and flatbread. Delish.

Menu: week of 15 November 2009
Saturday: Pizza delivery and wine
Sunday: Winter squash lasagne with a salad of baby greens
Monday: Leftover lasagne with a crisp apple and walnut salad in a sherry-maple vinaigrette
Tuesday: Turkish poached eggs with yogurt and spicy sage butter; served with whole-grain flatbread
Wednesday: Lebanese Lentil-and-Rice Pilaf with Blackened Onions
Thursday: Turkish-Style Braised Green Beans; served with whole-grain flatbread
Friday: Croque-Monsieurs with a salad of baby greens

Happy eating, -s.

just for jamie: roasted squash recipes

My oldest and dearest friend, Jamie, asked for some squash recipes. She too hit the last farmers' market on Saturday and loaded up her son Eli's stroller with this autumnal booty! So, what to do with squash? As I posted here, I really love roasted squash. Once roasted, you can do so much with it! Thai, Italian, Middle Eastern, French, South American, the list goes on and on.

So, James, here you go! Roasted squash, three ways ... all pretty fast, too!

Thai red curry with roasted squash and coconut milk
Serves two adults

Ingredients
1 tablespoon olive oil
1 yellow onion, diced
1 knob of ginger, grated
2 cloves of garlic, minced or grated
1 tablespoon red curry paste; I like Thai Kitchen — add more or less depending on how hot you want it.
1 tablespoon fish sauce, again Thai Kitchen is great
1 can organic coconut milk, do not use the low-fat kind
1 cup roasted squash, cubed
Chopped cilantro for garnish

Directions
Start a pot of jasmine rice — white or heirloom, whole-grain.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add onion and a pinch of salt and cook until soft and translucent, about 5 minutes stirring occasionally. Add ginger and garlic and stir until fragrant, about 1 minute. Add red curry paste and stir to incorporate. Reduce heat to medium and add coconut milk and fish sauce and let simmer for 5-10 minutes.

Fold in squash and continue to simmer for another 5 minutes or until the squash is warmed through. Taste for seasonings; add a little more fish sauce, a squeeze of lime or some salt is needed. By now, your rice should be done and dinner is ready. Spoon curried squash over rice and garnish with some cilantro.


Pasta with sautéed sausage, sage and roasted squash
Serves two adults

Ingredients
1 red or yellow onion, diced finely
8 sage leaves
1/2 pound Italian sausage, pork, chicken or turkey — remove casings, if needed
¼ cup chicken stock (broth) or water
1 cup roasted squash, cubed
8 oz. of pasta — orecchiette, gemelli, rotelle, conchiglie
Salt and pepper to taste

Directions
Put large pot of water on to boil. Cook pasta according to directions.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add sage leaves and cook for about a minute. Remove with a slotted spoon to paper towel to drain.

In the same pan, with now-fragrant sage oil, add onion and a pinch of salt and cook until soft and translucent, about 5 minutes stirring occasionally. Add the sausage and sauté with onions until no longer pink, breaking up large pieces with your spoon. Add stock and bring to a simmer, using your spoon to scrape up any brown bits from the pan. Add squash, stirring gently to coat. Turn burner down to low until pasta is cooked and drained.

Once pasta is done, add to sauté pan and stir to incorporate. Serve with a few, now-crispy sage leaves as a garnish on each bowl. A copious amount of grated parmigiano reggiano would only improve it.


Black bean and squash empanadas
Makes 4 empanadas

Ingredients
1 tablespoons olive oil
3/4 cup chopped onion
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 15-ounce can black beans, rinsed and drained
1 cup roasted squash, cubed
1/4 cup chopped fresh cilantro
1 sheet of frozen puff pastry, thawed
1 cup shredded Monterey Jack cheese or 4 oz. goat cheese crumbled
1 egg, beaten to blend in small bowl (for egg wash)

Directions
Preheat oven to 425°F.

In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add onion and a pinch of salt and cook until soft and translucent, about 5 minutes stirring occasionally. Add cumin and cayenne; cook for 1 minute. Add black beans and squash, stirring to incorporate. Using back of a fork, mash bean filling slightly; season with salt and cool.

On a lightly floured surface, roll out the puff pastry to a 14-inch square. Cut each into four squares. Place a heaping ¼ cup of filling in center of the squares. Sprinkle each mound of filling with cheese. Brush two adjacent edges of squares with egg wash. Fold 1 corner over filling to opposite corner, forming triangle. Using fork, press edges to seal crust. Arrange on rimmed baking sheet lined with parchment or foil (easy clean-up!); brush entire surface of each empanada with more egg wash. Bake empanadas until golden brown, about 15-18 minutes. Serve hot with a salad of mixed greens.

Happy eating, -s.

this week's menu

Tip No. 3 will be coming your way soon. Would love to hear from readers as to what their go-to, quick dinners are ... I may just add them to my repertoire.

Okay, so Saturday was the last outdoor farmers' market of the season at the Dane County Farmers' Market. And, boy, did it go out with a bang. The weather felt more like early September than early November. Everyone was in high spirits and the produce didn't disappoint either. We stocked up on Gentle Breeze Honey and our favorite maple syrup as both vendors won't be at the winter indoor market. I also bought some beef short ribs from my favorite grass-fed beef farmer for a long braise in the oven some coming weekend.

Pickle continues his descent into Picky Land. My former beet-green-eating, winter-squash-loving child won't eat! I just don't know what to feed him at this point. I made him potato and corn chowder this weekend and he wouldn't let it come near his lips. This is the same child who ate bowl after bowl of pureed corn soup this summer. Good grief, as Charlie Brown would say. If anyone has ideas, I am willing to try them! With that, here's what we bought and what most of us will be eating this week.

At the market:

Apples

Apple cider

Beef short ribs

Bibb lettuce

Brussel sprouts

Daikon radish

Honey

Leeks

Maple syrup

Mushrooms

Red Russian Kale

Menu: week of 9 November 2009

Sunday: Roasted mushroom and salumi pizza

Monday: Sauteed red Russian kale on fresh ricotta bruschetta

Tuesday: Bibb lettuce wraps with larb-style ground pork

Wednesday: Oven-baked turkey kofte with Greek yogurt raita and roasted chickpeas

Thursday: Thai curried squash with coconut milk and red heirloom jasmine rice

Friday: My banh mi

Happy eating, -s.

tip No. 2: leftovers

I am honestly not a huge fan of leftovers, except a post-Thanksgiving turkey sandwich with cranberry sauce and my mom's stuffing. Nothing can beat that. Well, maybe some things can, but that's a top five in my book. To me, leftovers should be relegated to lunch or they get a little boring, but I have to say that they do help in getting through the week without having to actually cook every night.

Magazines like Fine Cooking and Cookie (so sad they are shuttering this sophisticated guide to parenting) have recently focused a lot of their editorial real estate to this endeavor, but their focus is mainly meat. I like to look at vegetables for my leftover inspirations. So, this weekend, take a little time to cook ahead and see how much easier your weeknights are!

Here are some tips and recipes to stretch your efforts throughout the week:

No. 1: Roasted Vegetables
In a 425-degree oven, roast two trays of cleaned and trimmed carrots, onions, parsnips and winter squash (I slice into 1-inch thick half-moons) lightly coated with olive oil and seasoned with salt and pepper until soft and caramelized, roughly 30-45 minutes. Throw in a couple of heads of garlic, cloves separated but still in their skins. Here's how to use them:

As an entree: Roasted carrots, parsnips and squash in a cumin-shallot vinaigrette with chickpea-walnut hummus and whole-wheat flatbread;

As a side dish: serve alongside any protein, such as sautéed chicken cutlets, pork chops or turkey sausages

As a pasta accompaniment: cook pasta according to package; drain. Meanwhile heat 1/4 cup of heavy cream in a small saucepan over medium heat; squeeze two cloves of the roasted garlic into the cream, season with salt and pepper and whisk to incorporate. Cut up the roasted veggies into pieces the same size as your pasta (penne, rigatoni, farfalle and ziti are great for this). Reheat over medium-low heat, using the same pot you cooked the pasta. When warmed through, add the pasta and the garlic-infused cream. Toss to coat. Top with grated parmigiano reggiano.


No. 2: Spinach
Do not try this with pre-washed baby spinach, please! Use at least 2 lbs of "real" spinach, the kind that needs washing and has stem you need to remove. Once you do that, steam until wilted. Drain in a colander or sieve. Squeeze out excess water and be amazed at how much it cooks down! Here's how to use it:

As a side dish: serve hot, just-steamed spinach with butter and salt and pepper.

As a filling for a puff-pastry tart: Chop 1 cup of spinach, toss in 3 tablespoons of golden raisins, 3 tablespoons toasted pine nuts, 1 tart apple, diced into 1/4-inch cubes and a 1/4 cup grated gruyere. You could add some diced prosciutto as well. Fold in a beaten egg. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Follow the directions for assembling and baking the tart here.

As a pasta sauce: In the bowl of a food processor combine 3/4 cup of spinach, 4 oz. goat cheese softened, 1/4 cup grated parmigiano reggiano, 2 tablespoons half-and-half (whole milk works in a pinch), 1 teaspoon lemon zest, 1/2 teaspoon salt and pepper to taste. Blitz in the food processor until smooth. Cook pasta according to package and coat hot pasta with the sauce.

As breakfast for dinner: Preheat oven to 400 degrees. Sauté a small yellow onion until soft and translucent. Add 1/2 cup chopped spinach to pan to warm through. Add 1/4 cup heavy cream or crème fraîche — whatever you have on hand — and 1/4 teaspoon of each salt and pepper. Stir to combine. Stir in 1/4 cup grated cheese — gruyere, aged white cheddar, whatever you have in your fridge. Butter 4 ramekins and place in a shallow baking. Divide spinach mixture evenly among them. Make a "well" in the center of each and carefully crack an egg into the indentation. Bake in oven until whites are set, roughly 15 minutes. Serve with toast or warm, crusty bread.

No. 3: Beans and other legumes
I love beans. These versatile little numbers have it all: protein, fiber, complex carbs, B vitamins and iron. Make a big pot of beans or lentils on the weekend — use the method of your choice (I like an over-night soak and a slow simmer in a Dutch oven) and have a bean-filled week. Here's how to use them:

As a salad: Toss any cooked bean (rinsed and drained) with finely diced red onion (I rinsed these too), fresh herbs, a splash of vinegar or citrus juice, olive oil, salt and pepper taste. A diced apple is a lovely addition in the fall.

As a veggie burger: In the bowl of a food processor, blitz 1/4 cup toasted walnuts or almonds into a fine meal. Add 2 cups beans and puree until slightly chunky. Remove mixture to a large bowl. Fold in one egg, juice from half a lime or lemon, 1/2 cup whole-wheat bread crumbs, 1/4 cup minced onion, chopped parsley or cilantro, 1/4 teaspoon of both cumin and coriander and 1/2 teaspoon salt and 1/4 teaspoon pepper. Using 1/2 cup portions, form into six patties and chill in the fridge for 10-15 minutes. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat and cook for 4 minutes per side, using caution when turning them as they are fragile. These are bun optional, so top with sprouts, mixed greens, avocado slices, salsa, Greek yogurt, etc. whatever you fancy.

As a soup base: For any soup you will need:
2 cups of cooked beans
4 cups stock — chicken or vegetable
A classic mirepoix: carrots, celery and onions (leeks work too); sauté until soft.

Add seasonings: it all depends on what you use for your herbs and spice.
Tex-Mex version: to the mirepoix, add some cumin, dried Mexican oregano and minced garlic and sauté for a minute until fragrant.
French version: toss in some fresh thyme, a pinch of herbes de Provence and minced garlic.
Italian version: could include some pancetta with the mirepoix and some rosemary and sliced garlic at the end of the sauté.
Indian version: could include some curry powder or garam masala
Once your seasonings become fragrant — usually after a minute of sautéing — add 2 cups of cooked beans, 4 cups of chicken or vegetable stock and simmer for 30-45 minutes to allow the flavors to combine. At this point you can either puree the mixture or leave it chunky; it’s up to you.
For enrichments, toppings and garnishes: Add cream (French), coconut milk or plain yogurt (Indian version). Top with crème fraîche, fresh chopped herbs, a drizzle of really good extra virgin olive oil, croutons, the list goes on and on.

Happy eating, -s.

this week's menu

I can now understand why many families end up with freezers and pantries full of pre-packaged, processed food and frequent the drive-thru for dinner: when you and your spouse both work, you have a very small window of time to make dinner, especially one from scratch. With that in mind, I am going to devote a few postings to provide you with real-life-tested tips and tricks I employ when trying to get dinner on the table in a reasonable amount of time (reasonable to me is roughly 45 minutes).

My first tip: menu planning. If you have been following my blog at all, you will have noticed that I plan a weekly menu based on my purchases at our farmers' market or our CSA deliveries that just ended for the season. I am lucky to live in Madison, Wisconsin, for many reasons, but a big one is a year-round farmers' market, which allows me to eat locally in the dead of winter.

Menu planning helps me achieve two things: 1) I know what I am making each day, so I don't waste precious time at home scrounging around for something to throw together for dinner and 2) cuts down on my trips to the grocery store and helps me prevent wasting food – I used to buy too much at the grocery store and then end up not using it before it went bad, got stale, etc. After our market run, I sit down with cookbooks, recipe print-outs and magazines and start making my menu. From that, I derive a grocery list. I try to make just one run to the store on either Saturday or Sunday – in the summer this is easier to do since we don't eat a lot of meat; but in the winter, with protein being more of a focus, I may have to do one mid-week grocery run to supplement our menu.

If that sounds like a lot to do, trust me it saves loads of time (and stress) scurring around after work trying to whip something together. If you aren't comfortable with shopping without structure, then go to a recipe site, like epicurious.com, and click on their seasonal section. Pick out recipes you like, make a list and hit your farmers' market and then the grocery store. Give it a shot ... and let me know how it works for you!

At the market
Apples
Apple cider from Ela Orchard
Flat-leaf parsley
Grass-fed chuck roast
Kimcot potatoes from Butter Mountain Potatoes – a starchy tator like an russet
Leeks
Mixed baby greens
Rainbow-colored Swiss chard
Spinach
Scallions
Yellow onions

Menu: week of 31 October 2009
Saturday: veggie-infused meatloaf with mashed potatoes and sautéed Swiss chard
Sunday: chile con carne with avocado, scallions and cilantro
Monday: leftovers – either meatloaf sandwiches with parsnip fries or chile con carne
Tuesday: leftovers – whatever we didn't eat the evening prior
Wednesday: sautéed chicken cutlets with mixed greens in a sherry vinaigrette
Thursday: potato "souffle" with almond-parsley pesto
Friday: fried eggs over a warm lentil-spinach salad with lardons