Mondays are a particularly yummy lunch day for me. Fresh food comes in from a local farm (sometimes picked by me! ) and I have enough time to do something with it. Above is this weeks lunch which I was particularly happy with. On the left is a green saute which started with onions, green garlic, mustard seeds and carrots. I originally planned on putting the asparagus in that but after adding the collards stems and some thinly sliced potatoes it took on a life of its own. The collards went in last and the dish was seasoned with oregano salt pepper and a touch of brags.
The quiona with fresh sliced radish (center) I did a bit weird. See I wanted to have plain quiona this morning for my quiona pancakes (coming soon) so i did not cook it in broth, just water. After separation out about a cup of cooked quiona I tossed in Spike (my favorite powdered vegetable broth) some olive oil, garlic powder, pepper and paprika (for color contrast to all the green). A couple quick stirs and onto the plate it goes with the radish and a sprinkling of nutritional yeast.
The asparagus . . .lemon pepper in coconut oil. I brazed it in a hot cast iron with a bit of onion and garlic after it browned and was tender (though young fresh asparagus can be eaten raw and is already tender) I turned off the fire and added a teaspoon of coconut oil and a squeeze of half a lemon (probably only 2 tsp of juice) and let it simmer in the cooling pan.
A very happy lunch I had :)
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