31 May 2010
I have three large pots in my garden, each with five plants crammed in them. Here you see a ONE DAY harvest of buttercrunch lettuce, rainbow chard, and kale. The lettuce is especially bountiful and I've been making a huge salad every day. All those greens look like a lot when raw, but it took every bit of what you see here to fill my deep pie plate for a crustless quiche I made and forgot to photograph. I can't believe I never grew these before. It's the easiest thing ever. But you will have to wait until early April if you want your own. Greens growing season is drawing to a close.
This is not rocket science, but tastes so good and hearty. This is the kind of thing I wish local restaurant chefs would dream up for vegetarians. It is a focal point that you can pair with vegetable sides! If all you can think of is pasta and stir-fry then you fail the assignment! Anyway, enough of my rant.....
1 cup green lentils
1 cup purple barley (or regular barley)
1 red onion chopped
1 t chopped thyme
truffle oil to taste
As many peppers as you want
Equal # pieces of your favorite sliced cheese - I used provel because I am addicted to it.
salt and pepper to taste
Cook the lentils and barley separately. Fluff the barley and drain the lentils and transfer into large mixing bowl. Sautee onion until it begins to carmelize. Add the thyme and sautee for 1 more minute. Transfer onions to bowl with lentils and barley. Add eggs, salt, pepper and truffle oil and mix thoroughly.
Cut the tops off peppers and set aside. Using your hands, grab as much of the seed cluster as you can. If necessary, go in with a knife and clean out the rest of the seeds and white fibrous bits. Set pepper cups close together in either an oiled deep baking dish or loaf pan. Pack lentil mixture inside pepper cups until completely full. Put tops of peppers back on top and bake for 30 mins at 425. Remove pepper tops and replace with 1 slice of cheese per pepper. Broil until cheese is brown and/or bubbly. Serve with salad, asparagus, or anything you want!