LEMON PRESERVE WHITE BEAN DIP
1 jar Jovial Italian White Beans
1 Clove Garlic
1 Jar Preserved Lemons/1/4 cup of the juice
EVOO
Fresh herbs: Parsley, Thyme, Garnish Chives
Blend the 3 Ingredients add EVOO, salt, and herbs. Garnish with Fresh Chives.
SEAR MUSHROOMS
Maitake Mushrooms
1 Clove Garlic minced
Grapeseed Oil
Salt/Fresh Thyme
Marsala or Madeira
Sauté Mushrooms until crisply browned turning as they brown, add splash of the Madeira at end, and reduce. Salt and fresh Thyme.
BLACK RICE
1 cup Rice
3 cups Water
Salt/Vegan Butter
Bring water to boil, add rice, cover and simmer for 20 – 25 minutes, check for doneness around 20. Remove from heat and serve with Miyoko’s butter or plain.
LODGE GARLIC BREAD
Lodge Black Iron pan; heat grapeseed oil, add minced garlic, and sauté until browned on both sides. Sprinkle with Lemon juice, the Italian way.
Garnish plate, with color; Cherry Tomatoes, Garden Lettuce. This dish was so easy and fast! You just have to make sure you have a well-stocked kitchen so you can access last minute things. I have an amazing store called “The Spanish Kitchen” in our area, that stocks the Lemon Preserves, Spanish Red Bell Peppers, and tapenades that I always have in my pantry. Otherwise you can just simply edit any recipe with ingredients you have, like use 1/2 a lemon.
This was so delicious! And what a Whole Foods meal looks like. You know Sourdough bread is healthy for you right? It contains fiber, selenium, collate, thiamin, manganese, niacin and iron. And best of all a good quality sourdough will contain “wild yeast”, a lactic acid bacteria that can be found in other types of fermented foods, such as vegan yogurts, kimchi. Bread has been dubbed evil. But those who live in the Blue Zones, use sourdough breads, as a longevity food. And we can see for good reason!
Enjoy!
