What's for lunch at the natural gourmet
And so begins.. another Friday Night Dinner. Happy Friday!
Today for lunch, Jeri & I dined on miniature Burrata with heirloom tomatoes, basil, homemade pesto & crostini. Perfect for a summer day!
Today our lunch showcased golden, strawberry, & green zebra tomatoes I bought last night from Eataly.
Jeri and I had homemade heritage babyback ribs with yellow chard and organic mac n’ cheese. The secret to the ribs? Rub the ribs with a spice rub and steam for at least 90 minutes.
Brandon is having his homemade sausage and peppers on a lightly toasted Portuguese roll. What’s the secret ingredient? Cumin!
Pie tasting contest in K3!
Pan Seared Duck Breast, Baby Spinach, Crispy Mung Bean Noodles, Sauteed Garlic Scapes, Soft-Boiled Egg, Scallions, & Black Sesame Seeds in a Lemon-Sesame Dressing
Quite possibly the prettiest rosettes I ever did see. This is a (vegan?) lemon-blueberry cake. It’s cake day at NGI, and I’m currently hoarding four cakes at the front desk.
Grilled yellow zucchini (pictured with the yellow chard in our neat green lunch boxes)
Grilled Yellow Zucchini:
1 yellow zucchini, cut on a bias
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat grill on the stove top until it starts smoking. Add the zucchini to the grill and cook for two minutes or until grill marks appear. Flip the zucchini and cook for an additional two minutes.
Yellow Chard With Caramelized Shallots (this side dish came out really good— the butter really made the dish)
Yellow Chard with Caramelized Shallots:
1/4 pound yellow chard, stems removed and cut into 1/2 inch pieces
3 shallots, cut into thin rings
3 tablespoons butter
1/2 teaspoon salt
Warm the the butter over medium heat. Add the shallots and cook stirring constantly until golden and soft. Add the chard and the salt and stir constantly until wilted.
Barbeque Glazed Chicken Wings
Barbeque Glazed Roasted Chicken Wings:
1 1/2 pounds of chicken wings, cut in half & tips removed
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1/4 cup barbeque sauce
Preheat the oven to 375 degrees. Dry the wings completely, and toss them thoroughly with the spices and olive oil. Line them up in a single layer on a parchment-lined half sheet tray. Bake for fifteen to twenty minutes, flip them over, and turn the oven up to 450 degrees. Bake for five minutes longer, and then brush a thin layer on barbeque sauce. Bake for an additional two to three minutes until the sauce is translucent.
Matteo’s vegan cookies are back in stock. There’s Dark Chocolate Macaroons & Lavender Shortbread to choose from. Check out his website: http://www.chalkhillcookery.com
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