Croque Bolognese

When a dinner is truly so delicious that we are sorry it is over, David and I have a little saying "I could cry over this".  This croque bolognese is one of those meals.  When we traveled in Belgium a few years ago, I would have a croque bolognese every day for lunch.  I'm sure everyone thought I was crazy, but there is nothing better than spaghetti sauce smothered on grilled cheese.  If you try this and don't like it, we can't be friends anymore.  If you make this with a homemade spaghetti sauce you will not be disappointed.  I would like to note that we ate this so quickly we forgot to put parmesan cheese sprinkles on top, don't forget yours!

Ingredients for 4 croque bolognese

2 cups spaghetti sauce

8 pieces of sourdough bread

4 slides Tillamook aged white cheddar cheese

olive oil

parmesan

1. Heat spaghetti sauce in a small sauce pan on the stove.

2. Meanwhile, put cheese slices in between the bread (a la grilled cheese people).

3. Heat a few swirls of olive oil in a pan, turn the pan to make sure the oil covers the bottom of the pan.

4. Place sandwiches in the hot pan, cook 3-4 minutes per side until golden brown

5. Place sandwiches on plates and drown them in delicious bolognese (aka cover in spaghetti sauce).

6. Top with parmesan cheese and serve immediately.

Pomegranate and Gin Martini

I know that pomegranate is super trendy, but this cocktail is a perfect example of why this juice is so popular.  Additionally, pomegranate juice is surprisingly tasty mixed with gin!  This recipe also calls for Domaine de Canton Ginger Liqueur and I promise it is worth the investment.  This drink is perfect for a cold winter night when you want to dream about a far away tropical beach

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Makes 2 drinks

2 oz gin
2 oz ginger liquor
2 oz pomegranate juice
juice 1 one lime

1. Combine all ingredients in a cocktail shaker and shake very well over ice.  Pour into a chilled martini glass and enjoy immediately (with a slice of lime if you have it!).

Spinach, Bacon & Feta Potato Frittata

This is a frittata for people that don't like a lot of egg in their frittata.  Seriously I love eating eggs in a lot of things, but not when I'm trying to enjoy other flavors like spinach, bacon, feta and onion.  The egg should be what holds the dish together, not the defining ingredient.  Deb Perelman from Smitten Kitchen has a great basic frittata so I used the base as the foundation for this dish.  Feel free to swap arugula for spinach and goat cheese for feta, the options are endless!

Ingredients (makes a 9'' round frittata)

1 lb small red or new potatoes, thinly sliced
2 tablespoons olive oil
2 slices bacon (more if you desire)
1 small red onion, diced
1 cup chopped spinach (from about 2 cups loose)
1/2 cup feta cheese
2 eggs

1. Preheat oven to 400 degrees.
2. Toss sliced potatoes with olive oil and lay them evenly on a cookie sheet
3. Let cook about 25 minutes, turning over with a spatula about halfway through.
4. In a cast iron or other skillet, cook bacon slices until crispy.
5. Remove bacon to a plate lined with paper towels.
6. In the same skillet, add red onion and look about 4-5 minutes until lightly caramelized.  Then remove from heat.
7. Meanwhile chop bacon and set aside.
8. In a bowl, toss bacon, spinach, onions, and potatoes until mixed well.  Add feta and mix again to incorporate.
9. Return back to the skillet and spread evenly in the pan.
10. Whisk eggs together and evenly pour over the mixture in the pan.
11. Cook in the oven at 400 degrees until top is turning brown, about 15-20 minutes.
12. Carefully remove from the oven and serve!

Brussels Spout Saute + Asian Noodles

This recipe will make you never want to order Chinese take out ever again.  The inspiration for this recipe goes out to my friend Betsy who informed me that fish sauce and brussels sprouts were an unbeatable combination.  Intrigued I had to try this combination and put my own spin on it adding some homemade yakisoba noodles.  If you don't have times to make your own noodles then please feel free to pick up some noodles from the grocery store (though you might be slightly disappointed).  Betsy, my hat is off to you!

Ingredients

Veggie Saute

1 1/2 pounds brussels sprouts
1/2 pound bok choy
1 medium carrot
2 tablespoons vegetable oil
1/4 cup fish sauce
1/4 cup cold water
2 tablespoons white sugar
2 tablespoons lime juice
1 garlic clove minced
1 tablespoon sriracha sauce (Rooster sauce!)

Noodles

1 1/2 cup flour
2 teaspoons salt
3 eggs

1. Preheat oven to 400 degrees.
2. Trim ends off brussels sprouts and remove outer nasty leaves.  Trim ends off bok choy as well.  Peel carrot and roughly chop.
3. Put veggies on a cookie sheet and lightly toss with vegetable oil.
4. Cook 20 minutes until veggies are crisp.
5. Meanwhile combine fish sauce through sriracha sauce in a glass or small tupperware to create your "dressing".  Set aside.  If you are not making your own noodles, skip to step 12.
6. Meanwhile combine flour and salt in a food processor and pulse to combine.  Add eggs and pulse to combine.  If the dough is wet, add a bit more of flour.
7. Kneed dough for a minute or two on a clean counter and let it rest 30 minutes.
8. Using a pasta roller or rolling ping, roll out dough until 1/4 in thick (setting number 4).
9. Heat a pot of chicken stock (4 cups) on the stove.
10. Take rolled out dough and cut into noodle shape or put dough through spaghetti pasta attachment to cut the noodles.
11. Cook the noodles in the boiling chicken broth for 2-3 minutes in small batches until cooked.  Set aside in a large bowl.
12. Combine noodles and roasted veggies in the large bowl and cover with "dressing".  Toss to evenly coat and serve immediately.

Sunchoke and Leek Soup

Sunchokes are also known as Jerusalem Artichokes.  They have an artichoke flavor but are basically the consistency of a potato.  They are perfect in this soup recipe because they add heft to the soup but also add a unique flavor (slightly different than the traditional potato and leek soup).  This recipes calls for lime juice, but feel free to substitute lemon or balsamic vinegar instead.  Serve with crusty bread and cheese for a complete meal.   Another note about the sunchokes and leeks.  Both can be vegetables that still have dirt on them so feel free to rinse in a cold bath of water before hand to get the grime off.

Ingredients

1 large leek, chopped (up to the light green parts)
2 lbs sunchokes cleaned, peeled (if possible) and finely chopped
1 small yukon gold potato, peeled and chopped
1 quart chicken broth
salt/pepper
2 tablespoons lime juice
1/2 cup heavy cream

1. In a large dutch oven, heat a few swirls of olive oil.  When hot, add the chopped leeks and stir to coat with olive oil.  Let cook 3-5 minutes until softened. 
2. Set heavy cream out so it can come to room temperature.
3. Add chopped sunchokes to the mixture and stir well.  Cook another 5 minutes until beginning to soften.
4. Add potato and chicken broth, let cook 30 minutes until all veggies are soft and soup is beginning to meld together.
5. Add salt and pepper to taste then add lime juice and let cook another 10 minutes.
6. Remove from heat and wait 5 minutes.  Then stir in heavy cream.  You are trying to prevent the cream from curdling here.
7. Serve in bowls with crusty bread for dipping!

Roasted Apple, Carrot and Shallots

We had the most fantastic summer in memory so the transition to autumn was definitely hard to do.  The first day of bad weather I made this dish and it was so delicious that I was able to make peace with the fact we are changing seasons and that isn't always a bad thing.  I love using season foods and right now, these three items are your best friends.  The apple adds a touch of sweet but doesn't overpower the other flavors.  Serving it with pork chops or chicken is a must!

Ingredients

1 small apple, a Grannysmith is perfect
3 large carrots, peeled and sliced diagonally
1 medium shallot, peeled and sliced
1 tablespoon thyme
2 tablespoons olive oil
salt/pepper to taste
2 slices bacon, cooked and chopped (optional)

1. Preheat oven to 425.
2. Core the apple and dice and place in a medium bowl.
3. Add sliced carrots and shallot to the apples
4. Sprinkle thyme, salt/pepper and then add olive oil and toss veggies to coat with oil.
5. Place on cookie sheet (even on a piece of foil to make clean up easy) and cook in the oven 30 minutes until shallots are starting to brown.
6. Remove and serve with your favorite autumn main dish (this veal piccata would be perfect!)

Pulled Pork Green Chili

This recipe is adapted from an insanely awesome looking Mexican Pulled Pork Stew from Rachael Ray.  I used less ingredients here to make it more user friendly and I was very pleased with the result.  I love pulled pork and I always forget how economical a piece of pork shoulder can be (and how many people it can feed!).  This recipe can feed a lot of people (6+), so make sure you are ready to serve to a crowd.

Ingredients

2 lbs pork shoulder
1 tablespoon oregano
1 tablespoon smoked paprika
1 tablespoon black pepper
1 teaspoon salt
12 oz bottle of amber beer
1 onion or leek chopped
2 14.5 oz cans fire roasted tomatoes
1 7 oz can green chilis
1 can pinto beans, drained
1 1/2 cups chicken broth

1. Preheat oven to 275.  Combine pork shoulder, spices, salt, beer and onion in a dutch oven.  Place lid on dutch oven and put in oven for 4 hours.
2. Remove from oven after 4 hours, check that meat is tender and pulling away easily.
3. Use a fork to carefully pull the pork apart (watch out for the hot liquid)
4. Add fire roasted tomatoes and their juices, green chilis, beans and chicken broth to the pot.
5. Heat over medium high heat until the soup is bubbling.
6. Serve with homemade tortillas, sour cream, cheese and scallions!

Whole Wheat Dutch Oven Bread

The inspiration for this bread came from my dear friend Hillary who is the best baker I know.  I combined two of her favorite recipes (one using a dutch oven and the other all white flour), but I doctored this one up with some whole wheat flour to see if it would still taste good.  Lucky for you, it does!  Cooking the bread in a dutch oven is absolutely required and will give the results a normal home oven can't normally replicate.  Try mixing in any of your favorite bread inclusions (rosemary, cheddar cheese, thyme, etc.)!

2 cups unbleached all purpose flour
2 cups unbleached whole wheat flour
1 tablespoon yeast
1 tablespoon salt
2 cups warm water

1. Combine dry ingredients with a spatula in a plastic bowl and stir with a spoon to incorporate.
2. Add water until dough is looks like a shaggy ball (I don't really know what a shaggy ball would be defined as, but go with your gut here).  Mine looked like a mostly wet doughy substance.
3. Cover with plastic wrap and let rise 12-18 hours
4. Preheat dutch oven in a regular oven to 450 degrees.
5. Generously cover hands and counter with flour and turn dough onto the counter.
6. Shape into desired shape (remember if has to fit in your dutch oven) and let rest until regular oven is preheated.
7. CAREFULLY remove dutch oven and carefully put bread in the pan.  Place lid on top and put in oven for 30 minutes.
8. Remove lid after 30 minutes and return dutch oven to the regular oven for another 15 minutes to let the bread brown
9. CAREFULLY remove the entire apparatus from the oven and take the bread out with oven mitts and place on a cooling rack
10. Cut and serve after letting cool about 15 minutes

Roasted Cauliflower and Onion Soup

There is nothing better than a delicious and easy homemade soup.  My friend Betsy recently told me about a roasted cauliflower soup she had so I decided to make my own version.  It literally is four ingredients (including the olive oil) so you have no excuse not to make this as your next weeknight quick dinner.  Serve with cheesy toasts and salad for a complete meal.

Ingredients

1 head cauliflower cut into bite size pieces
1 red onion diced
3 tablespoons olive oil
4-6 cups chicken or vegetable broth

1. Preheat oven to 425.
2. Add chopped cauliflower and onion to a bowl and add olive oil.  Mix to coat evenly.
3. Evenly scatter on cookie sheet and bake in preheated oven until roasted and golden brown, which will be about 25 minutes
4. Remove from oven, let cook a few minutes and add to soup pan.
5. Cover with stock (about 4 cups) and use immersion blender to puree the soup.  If you want a more soupy consistency, add more stock.
5. Salt/pepper to taste and serve

Leek and Goat Cheese Bread Pudding - Post #100!

I'm finding it really hard to believe that this is my 100th post for Cooked in My Kitchen.  It's been such a joy to bring all these recipes to life and I look forward to sharing more recipes here in the years to come!

This bread pudding is the culmination of many of our featured items and favorite foods to cook with.  It is also an extremely easy and versatile recipe that you can serve for all groups and at any time of the day.  Enjoy!

Ingredients

5 cups bread cubes, from stale two or three day old bread

1 cup milk

2 eggs

1/3 cup heavy cream

3 large leeks, white parts chopped

2 tablespoons thyme

1 teaspoon pepper

salt to taste

3 oz goat cheese crumbles

1. Preheat oven to 375 degrees.  

2. Combine milk, eggs, heavy cream in a bowl and whisk about 30 seconds to incorporate.

3. Add bread cubes to mixture and stir to coat evenly

4. Heat a saute pan over medium high heat, add a swirl of olive oil.

5. When hot, saute the leeks, thyme and pepper about 5 minutes.  Remove from pan and mix into bread mixture

6. Sprinkle with salt and stir to incorporate

7. Grease a bread pan or brownie pan and set a layer of bread mixture.  

8. Evenly cover with coat cheese and repeat making two layers

9. Cook in oven about 30 minutes or until goat cheese crumbles are slightly golden brown and bread pudding is steaming hot!

10. Serve with a friend egg and salad!

Spinach and Sweet Potato Lentils

It doesn't get much better than sweet potatoes and lentils...throw in a bit of spinach and cream and you have got a soul warming vegetarian dinner that won't disappoint even your meat eating friends.  We served this with brown rice but it would have been yummy with some pita bread too.

1/2 onion finely chopped
2 serrano chili peppers finely chopped
2 roma tomatoes finely chopped
2 garlic cloves finely chopped
2 tablespoons cumin
2 tablespoons curry or garam marsala powder
1 sweet potato peeled and chopped into bite size pieces
1/2 cup lentils
2 cups water
2 tablespoons cream
1/2 bunch of spinach
salt/pepper to taste

1. Prep all of the ingredients through the garlic cloves.  Set 2 tablespoons of cream in a container to allow to come to room temperature
2. Heat oil in deep pot over medium high heat, when hot add the veggies, cumin, curry powder and stir to coat...cook for about 5 minutes
3. Add sweet potato and lentils and cover with water (about two cups water)
4. Let cook about 20 minutes until lentils and potatoes are tender
5. Remove from heat and let sit about five minutes.
6. Add cream and stir to incorporate
7. Add spinach and let wilt about one minute
8. Salt and pepper to taste and add more curry if desired

Twice Baked Stuffed Potatoes

Apparently I'm stuffing a lot of food these days but it's such a comforting way to eat meals at the end of the winter!  I made these stuffed potatoes with a lot of what was on hand, so feel free to substitute onions for the leeks, arugula for the spinach and ground beef for the bacon.  Whatever you have is acceptable in this dish (except I definitely recommend you keep the cheddar cheese).

This is dinner for two people so add one potato per person as you add people and of course increase the ingredients in the same proportion.

Ingredients


2 russet potatoes

2 tablespoons butter

1/4 cup lowfat milk

salt/pepper to taste
1 cup grated cheddar cheese
1 cup chopped leeks
1 bunch spinach, washed
5-6 strips of bacon

1. Wash the potatoes and dry thoroughly, stab with a fork four times and put in the microwave on the bake potato setting for about 10 minutes or until potato is tender and cooked through
2. When potatoes are cooled, cut in half and carefully remove the flesh.  Reserve the skins and put on a baking sheet
3. Add butter, milk, salt and pepper to the potato mixture and use a potato masher to mash and combine it all.
4. Add most of the cheese, reserving about 1/4 cup for later
5. Meanwhile cook bacon in a pan on the stove until crispy.  When cooked, remove and put on a paper towel.  Then chop finely and add to potato mixture
6. Add leeks to the bacon fat and saute about 5 minutes.
7. Add washed and chopped spinach to the leeks and cook until wilted, about 5 minutes
8. Add veggies to the potato mixture and stir to evenly distribute.
9. Preheat the broiler of your oven
10. Carefully scoop the potato mixture into each of the potato skins and use as much of the filling as possible.  Top with remaining cheddar cheese.
11. Place under the broiler for about 4 minutes until cheese is melted
12. Serve with a salad and enjoy!

Chickpea and Leek Pasta

Everyone has a pasta they can count on to satisfy at any occasion.  A few weeks ago I experimented with my favorite flavors of chickpeas, leeks and mushrooms and came up with this really simple pasta that was as satisfying as it was protein packed.  Pasta and beans is a surprisingly good combo and I think whole wheat pasta would also be great here.

Ingredients


1 lb fettucini pasta
1 can chickpeas drained
1 tablespoon cumin
1 leek thinly cleaned and thinly sliced
5-6 white or button mushrooms roughly chopped
2 tablespoons red pepper flakes
1 cup reserved pasta water
Feta cheese

1. Start a pot of water to boil on the stove, prepare pasta per package directions.
2. Meanwhile heat medium saute pan on medium high heat and add a swirl of olive oil.  When hot, add chickpeas and let sizzle in the oil.  Stir in cumin and let cook another 3 or 4 minutes.
3. Add chopped leeks and mushrooms to the chickpeas, stir to coat and let cook another 5 minutes then set aside.
4. When pasta is ready, reserve 1 cup of pasta water for later use
5. Drain pasta and return to pan, add chickpea mixture, red pepper flakes and pasta water, stir to coat evenly.
6. Serve on plates and top with feta cheese, salt and pepper.

Matzo Ball Soup with Curry and Cilantro

Matzo ball soup is one of the best soups to have around the house.  The matzo meal stays in the cupboard and if you have some chicken broth you basically have a soup.  In this version I add curry powder and cilantro to give it a unique flavor.

Ingredients


Matzo balls
2 eggs
1/8 cup olive oil
1/8 cup seltzer water
1/2 cup matzo meal
1 teaspoon pepper
1/2 teaspoon salt

Soup
1 carrot peeled and chopped
1/2 onion peeled and chopped
2 tablespoons curry
4 cups chicken broth
10 sprigs cilantro

1. Start with the matzo first.  Mix eggs, water and oil together in a medium bowl.
2. Add salt and pepper and stir again.
3. Add matzo meal and stir to combine well.  Put in the fridge for 30 minutes to let set.
4. About 10 minutes before matzo is ready, heat a soup pot over medium high heat.  Add a swirl of olive oil and cook onion and carrot for three minutes.
5. Add curry and stir to coat evenly.  Let cook another 2 minutes.
6. Then add chicken broth and bring to a boil.
7. Wet your hands and roll the matzo into 1 1/2 inch size balls.
8. When soup is boiling, add the matzo balls into the pot being careful not to disturb the others.
9. Reduce heat to low and cook 25-30 minutes.
10. Remove from heat, stir in cilantro and a pinch or two of salt and serve!

Lamb Chili

Don't let the word "lamb" get in your way of trying this hearty chili recipe.  If you can't get a good source for lamb, of course you could do pork or beef, but please try and get some lamb if you can!  Serve this with some of our fresh homemade bread and you will not be sorry!

Ingredients


olive oil
1/2 yellow onion finely chopped
2 jalopenos seeded and chopped
3 cloves garlic peeled and chopped
1/2 pound ground lamb
1 1/2 teaspoon cumin
1 can diced tomatoes
1/3 cup tomato paste
2 cans pinto beans, drained
salt (to taste)

1. Set a deep heavy pot on medium high heat.  When hot, add swirl or two of olive oil.  Then add onion, jalopeno and garlic.  Stir to coat and let cook about 3 minutes.
2. Add lamb and stir with spoon to break up the meat
3. After five minutes, add cumin and stir for another minute.
4. Add tomatoes, paste and beans
5. Let sit over medium heat for 20 minutes until heated through
6. Serve with bread, sour cream and shredded cheddar cheese!

Thai Sweet Potato Soup

Winter is really starting to limit my options for dinners, but sweet potatoes are still in season and are always delicious!  I love Thai Sweet Potato Soup but the versions available in the supermarket are always too sugary so this is my savory and delicious version for you!

Ingredients


1/2 onion diced
2 tablespoons curry powder
4 medium sweet potatoes, peeled and cubed
1/2 can coconut milk
juice 1/2 lemon
salt/pepper to taste
1 handful cilantro (optional)

1. In a large soup pot heat olive oil over medium high heat.
2. When hot, add onions and curry powder stirring to coat and absorb the flavor
3. After five minutes add sweet potatoes and stir to coat
4. Fill pot with water until potatoes are covered, reduce heat to medium and let cook about 25 minutes.
5. When potatoes are tender, use an immersion blender to blend the soup.  Add coconut milk and lemon juice and salt and pepper to taste.
6. Garnish with cilantro and serve!

Potato and Beet Pizza

Most of my friends know my favorite color is purple and it is no coincidence that this pizza is all purple too!  I had some extra purple potatoes, beets and kalamata olives so I decided to turn it into a delicious and healthy pizza.  I topped it with onions and feta cheese and served with a kale salad for a healthy finish.  Pizza is one of the most versatile foods and here is just one of the many recipes you can try!

Pizza Dough (prepare at least two hours before you are ready to make pizza)

2 cups flour
1 teaspoon salt
2 teaspoons rapid rise yeast
1 teaspoon sugar


Mix yeast and sugar in 1 cup measuring cup.  Add room temp water and let sit for five minutes.  Meanwhile add flour and salt to the food processor and process for 10 seconds to mix together.  When yeast mixture is ready, add to the flour while the processor is running.  If dough is still not combined add another 1/4 of water at a time until dough forms a ball.

Place dough in an oiled bowl and cover with kitchen towel.  Allow to rest for at least two hours (you can even let this sit for 24 hours!).



Pizza toppings


1 medium purple potato (or yukon gold if you have) peeled and thinly sliced
1 beet peeled and thinly sliced
6-7 kalamata olives pitted and chopped
1/2 cup feta cheese
1/2 cup olive oil + 1/4 cup olive oil


Putting it all together


1. Preheat oven to 425 greens.  Roll out pizza dough on parchment paper until about 3/4 inch thick.  
2. Brush 1/2 cup olive oil on the dough then top with potato slices and beet slices, brush oil on the veggies as well
3. Top with olives and feta
4. Bake in the oven for about 15 minutes, until crust is golden brown and veggies are golden as well.

Winter Pesto Two Ways

I'm obsessed with this winter pesto I just made.  I've had it twice now and I am still salivating over the flavor.  The first time is tossed it with a pound of japanese turnips and a few diced potatoes and roasted it for 45 minutes.  The second time I tossed it with day old bread and made it into croutons to put on squash soup.  If I had any left over pesto I would put it on a pizza for sure!  Peppercress is a nice peppery green but if you don't have it then go ahead add another handful of arugula.

Ingredients

2 handfuls arugula
1 handful peppercress
2 oz parmesan cheese (cut from a block of hard parmesan)
4 cloves garlic
4 tablespoons olive oil
salt to taste

1. Combine all ingredients and combine until smooth.  Add more olive oil if necessary.  Since you are using a chunk of parm it will give a nice hints of cheese in the pesto when you grind it in.  They will be smaller than pea size but melt perfectly!
2. Serve in any manner you would use pesto.  If you decide to save it, put in an airtight container and cover with a thin layer of olive oil until you plan to use it.

Butternut Squash "Winter" Rolls

Winter Roll here does not refer to your body...it's actually my version of a Spring Roll made with Winter veggies.  You can use any of your favorite squash here.  I had some left over pulled pork so I put that in but you could add any type of meat like roasted chicken (or even leave meat out!).  The intention here is to use leftovers so don't go too crazy looking for these items.  However the squash is essential!

Ingredients

2 cups peeled and bite size diced squash
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon olive oil
1/2 cup garbanzo beans (drained)
1 cup pork or chicken leftovers
1 small head of cabbage peeled and chopped finely
1 small salad onion thinly sliced
Spring roll wrappers (available on the Asian foods aisle)
rice noodles (optional - need to be prepped during step 1 per package direction)

1. Preheat oven to 375.  Toss squash with soy sauce, sesame oil and olive oil.  While oven is heating let these marinade.
2. Put squash on a cookie sheet and roast about 20 minutes
3. Meanwhile prep other items (cabbage, onion, etc.)
4. Combine beans and meat, set aside
5. Remove squash and add to bean and meat mixture
6. On the table, set up a plate where you can soak the wrapper in hot water for 30 seconds.  These will need to be done one at a time when everything else is ready.
7. Serve family style, fill to your liking and top with hoisin sauce!

Lentil "Tacos" with Greek Salsa

I love any excuse to eat lentils and feta cheese....when putting together dinner I had an idea to make a lentil "taco night" and these were the result!  You could do any type of topping you would normally eat with Greek or Indian food and make your own "taco" bar.  This time of year I like to chop one or two small potatoes into the lentils to give them some substance...you can take it or leave it depending on your preference.

Lentil base

1/2 cup dried lentils
2 small yukon gold potatoes peeled and diced
1 cup water
salt to taste
1 tablespoon olive oil

Greek Salsa

1/2 can finely chopped tomatoes, drained
10 kalamata olives, pitted and chopped
2 tablespoons fresh oregano finely chopped
Red pepper flakes to taste (optional)
1 teaspoon balsamic vinegar (optional)

Other toppings

Fresh kale (washed and torn into bite size pieces)
Raw salad or sweet onion (thinly sliced)
feta cheese (this is NOT optional)

Since it is a taco it must be served in a pita pocket so make sure you have a package of those.

1. Combine lentils, potato and water in a pan on the stove.  Cook until all liquid is absorbed.  Make sure the potatoes are diced about bite sized so they can cook.
2. Meanwhile make the salsa.  Combine drained tomatoes, chopped olives, oregano and red pepper flakes.  Set aside.
3. Prepare toppings (i.e. wash kale, slice onion)
4. When lentils are done remove from the heat and add olive oil and salt to taste. Give each person a pita pocket and have them create their own Greek taco!