Braised French Vegetables and Lentlis and Eggplant Dal w/ Roasted Cauliflower

July 25, 2017

Meal 1: Braised Cabbage, New Potatoes & Green Beans w/ Lardons, French Lentils w/ Pistu, and Green Lettuce  Salad

·        Remove the bacon lardons and heat them in a pan with a little added fat.  Reserve.

·        Warm the braised vegetables gently.  When heated through, top with the lardons and serve.

·        Warm the lentils gently and stir in the pistu ( French garlic/parsley pesto). A real Francophile will unabashedly garnish this with a little heavy cream or shaved hard cheese.  Or both.

·        Dress the salad.

Meal 2: Eggplant Dal w/ Cauliflower, Cucumber-Yogurt Salad, Broccoli Sauteed w/ Spices .

·        Warm the dal gently, folding in the cauliflower and allowing to heat through.

·        The cucumbers are best chilled.

·        Heat the broccoli in a pan with a little oil heated over medium high heat.  Stir and fry.  Be careful as some of the seeds might pop and fly out of the pan!  Use a lid and a little water to speed the cooking process, but do allow the broccoli to brown a little, turn bright green, and become tooth tender in the stem. 2-4 minutes.