Lunch on Tuesday

• Slice, peel and sauté 2 shallots in bit of olive oil and butter.
  
• Clean and chop sweet red spinach from the farmers market (best to cut away the red stems near the bottom)
  
• Toss in spinach in with shallots
  
• Sprinkle with Maldon salt if you have it, get it if you don't
  
• Pepper, fresh ground is best
  
• Red chili flakes for heat
  
• If you happen to have some reconstituted morel mushrooms lying around as I did slice them and toss them in as well
  
• If you have sweet corn in the freezer add that too - corn is always a good add especially if you're out of tomatoes and want that acid in the dish
  
• Splash with a tiny bit of a yummy white vinegar or a blast of lemon juice - not too much - stir and cook til leaves are wilted but still a bright color
  
• Heat a whole wheat pita in the oven, I buy them from a guy in the market who always tries to give me a deal on two packs and I never buy two because I don't like to be pushed but then I'm out by wednesday so perhaps he's right....
  
• Turn over pita once and sprinkle with goat cheese and crumbled feta from the greek guy at the market.
  
• Add chopped fresh herbs, thyme, marjoram and parsley are best
  
• When cheese is melty put bread on a plate and spoon spinach over top.
  

Eat with a knife and fork
Enjoy!







my dinning companion