A rather unusual lot of ingredients, but I promise they marry well together.

Ingredients

Basil Pesto (makes about 2 cups)

  • 2 Cup fresh basil, packed
  • 4 Cloves of garlic
  • 1 Cup pine nuts
  • 1/2 Cup parmesan
  • 4 Tablespoon meyer lemon juice (or regular lemon juice)
  • 1 Cup extra virgin olive oil

Lentil Cakes (makes 12 cakes- 2/person)

  • 1 1/4 Cup lentils
  • 1 1/2 Cup vegetable stock
  • 1 Tablespoon ghee
  • 1 1/2 Cup leeks, chopped
  • 1/2 Cup fresh mint, chopped
  • 2 Cloves of garlic, minced
  • 1 Cup parmesan, finely grated
  • 1 Egg
  • 1/2 Teaspoon salt

Wilted Greens (serves 6)

  • 15 Cup of baby kale, baby chard, spinach- whatever greens you prefer (this sounds like a lot but remember it wilts down significantly.)
  • 1/2 Tablespoon ghee
  • Lemon juice
  • Salt

Lemon Thyme Zucchini Fries

  • 6 Small zucchini
  • 1 Cup ghee
  • 1 Tablespoon fresh lemon thyme, finely (regular thyme is fine)
  • Very fine zest from 1 meyer lemon (regular lemon is fine)
  • Salt

Preparation

For Basil Pesto:

Put first five ingredients into a blender or food processor. While blender/processor is running slowly add the olive oil. Set aside.

For Lentil Cakes- Step 1:

Soak lentils in filtered water for 24 hours. Drain and rinse.

Step 2:

Preheat oven to 350F.

Step 3:

Pour soaked lentils into a pot with the vegetable stock and bring to a boil. Lower heat and simmer for 15 minutes or until lentils are tender but not mushy.

Step 4:

Strain any remaining liquid from the lentils. Pour half of the lentils into a bowl. Pour the other half into a food processor and pulse a few times. Combine all lentils.

Step 5:

Heat the tablespoon of ghee in a skillet over medium heat. Add leaks and cook until soft. Add minced garlic and cook for one minute.

Step 6:

Combine lentils, leeks, mint parmesan, egg and salt.

Step 6:

Using a 1/4 measuring cup scoop out lentil mixture and press to form a patty. Repeat 11 more times or until all of the mixture has been used. Place patties on a baking sheet lined with parchment paper and bake for 20 minutes.

For Wilted Greens:

Heat ghee in a large pan. Add greens and cook until wilted. Squeeze in lemon juice (however much you desire) and sprinkle with salt.

Lemon Thyme Zucchini Fries- Step 1:

Using a julienne peeler create thin zucchini sticks.

Step 2:

Heat the ghee in a pot for frying.

Step 3:

Combine lemon thyme and zest in a bowl.

Step 4:

When the ghee begins to bubble turn heat down slightly and carefully add the zucchini fries. I did mine in three batches.

Step 5:

Once browned transfer fries to a paper towel lined plate and sprinkle with salt and thyme/ zest mixture. Repeat until all fries are cooked

Assembly:

Place some greens on a plate followed by a lentil cake. Add a dollop of pesto, more greens and second lentil cake. Top with pesto and a handful of fries. Enjoy!