Seafood pasta. Simple as that!
http://cooking.nytimes.com/recipes/1018017-braised-lamb-with-egg-and-lemon Braised Lamb With Egg and Lemon Recipe – NYT Cooking
Shopping for lamb tomorrow!
3 medium size potatoes
200 gr green lentils
1 medium onion
2 sliced celery sticks
White wine vinegar
Handful fresh coriander (I replaced with parsley)
Cook chopped onions with sliced pepperoni on a hot pan with olive oil until soft and glossy. Add chopped tomatoe, sliced carrots & celery and after 2 mins add lentils. Pour enough boiling water to cover the veggs and lentils. Vegetable broth would be a great replacement to water; however l never use broth cubes; real cooks dont ,-))
In a separate dish cook cubed potatoes.
Cook lentils until tender and add cooked potatoes for the last 3 minutes to simmer together.
Add salt, pepper and vinegar.
300 gr freah salmon fillets (makes 3 small burgers)
1 spoon red -curry paste
1spoon freshly grated ginger
1 spoon light soya sauce
Pinch of salt
Place all above in a food processor and grate until all ingredients join. Form small burgers and cook on olive oil till golden. Serve with rice and fresh salad (carrot/ kale and olive+vinegar dressing are on the pic).