today's forage

lunch for one

Take one large plate
And one slice flax bread (see recipe below)
Spread goat cheese (garlic flavour) over bread and don’t be stingy
Dot with sun-dried tomatoes
And olive oil
And fresh oregano
And chopped nasturtium leaves
Sprinkle with ground black pepper
Slice radishes
Snap the ends off a few asparagus
Slice red onion from the farmers’ market; last year’s crop but firm and therefore very well stored and much better than anything you’d find at the grocery store where it’s rumoured the stock boys play football with bagged onions. And possibly other bagged items. Just a rumour.
Sprinkle sea salt on whatever you fancy.

Flax Bread

1 and 1/2 C. flax seed meal
2 tsp baking powder
1 tsp salt
1 tsp oregano
3 TBSP oil
3 eggs
1/2 C. water

Pre-heat oven to 425 F.
Mix flax meal, baking powder, salt and oregano.
Add oil, eggs, water and mix well.
Let sit 5-10 minutes to thicken.
Cover large cookie sheet with parchment paper.
Spread dough out evenly.
Bake 15-20 minutes.

When cool, cut into individual portion size squares and refrigerate.

This entry was published on June 8, 2012 at 5:05 pm and is filed under almuerzo. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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