Working in a professional kitchen all day doesn’t leave much time to cook for the family. I try to stay ahead by preparing larger batches of staples such as wild rice, millet, French Du Puy lentils (the small green ones), and black eyed peas on the weekends when the days seem longer, portioning the cooked grains and legumes into containers and storing them in the freezer. Then all I need to do is add fresh vegetables, either raw or cooked.
What’s cooking in our house tonight?
Lentil Stew with millet
Sauteed Broccoli with olive oil and fresh lemon juice
Marinated Tomato Salad with basil
Mixed Berries
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