This photo, taken with my mobile phone, shows the beef patty and the
sauteed zucchinis, scallions, green beans and dried herbs – including Fenugreek leaves;
tossed with grated Manchego raw milk 12-month cheese,
homemade candied orange peel, fresh parsley and thyme;
topped with toasted Thai Young Coconut meat.
I swear, some of the best meals – ever – come from what is found in the fridge, freezer and pantry. Stacey and I were verrry pleased with our lunch today.
Here’s how we built the best lunch, ever:
Stacey came over at 12:30 today and brought green beans and grass-fed beef (she sells the beef at the Sunnyvale Farmers Market). I looked in the fridge and in the fruit/veggie bowl and pulled out the veggies that appealed to me…. zucchinis, parsley and scallions. We looked at what we had and thought best to cook the beef separate – so, beef patties it is. Then, we looked at the veggies. The green beans were a bit ‘over ready’ (they were dried out a bit and had just a smidge of brown spots), so, I knew we had to soak’m in salt water to revive them. From there we decided to saute them along with the zuccs and scallions.
Being we were going green with the veggies – a green dried herb mixture (that a friend brought home from Vancouver) came to mind: Fenugreek leaves, parsley, cilantro and tarragon. YES! this mixture has Fenugreek leaves. Many of you will know this flavor from a variety of Indian dishes. In this mixture the tarragon and fenugreek leaves stand out above the parsley and cilantro. Fenugreek leaves taste a bit sweet, a bit bitter and a bit like celery (so they say on various websites). If anyone knows the name of this mixture please write to me b/c I cannot recall the name, nor find it online.
… you can buy dried fenugreek leaves at Indian markets, they are called: Kasoori Methi