Quick dinner...

Quesadillas are a long time easy favorite of mine. Last night I wanted to jazz them up a little, so I added grilled duck magret breast and proscuitto. Duck was seasoned with garlic/pepper salt and grilled rare, then the Armenian string cheese is melted in a warmed tortilla. The meat is added and the whole thing returned to the pan for another minute. Add the critical hot sauce to taste... Served with sauteed corn, ramps and proscuitto and a great Lisa salad.

Black Beluga Lentils with Peppadew peppers and Salami

2 tbsp olive oil
1 onion diced
1 cup salami diced
1 cup beluga lentils
3-4 cups chicken stock
Salt
7 Peppadew peppers diced
2 cloves garlic minced

Saute the onion in the preheated olive oil until softened (6-8 minutes) Add diced salami and cook for 2 minutes, then add lentils and 2 1/2 cups of chicken stock.Simmer over medium low heat for 30 minutes. Add additional 1/2 cup of chicken stock if the liquid has cooked off. Add a large pinch of salt and cook an additional 10 minutes or until the lentils are cooked through. Stir in the diced peppers and the minced garlic. Serve as a bed for pan roasted fish or grilled meat.

Serves 4.

Cooking Demo @ Harvard General Store Pictures

The Demo was successful despite Saturday being the nicest day of the year by far. People were very receptive to the Lentil dish, even people who don't "like" lentils. Enjoy. Recipes to follow!