In celebration of the fact that I no longer am dependent on a daily anti-inflammatory dose of ibuprofen, I am making a special dinner for two, my husband, me and my loyal companion dog, Digger.  Oh, I guess that makes three.  Here's what I have planned for our celebratory menu, full of anti inflammatory foods and yummy surprises as well.

Appetizer

Lentil Rollups

1 cup lentils, brown
4 cups chicken stock, made in house
1 teaspoon garlic granules
1 each lemon, zest and juice
1 teaspoon cumin, ground
1/4 teaspoon black pepper, finely ground
1 each scallion, thinly sliced on the diagonal
3 each bay leaf
sea salt to taste
4 ounces sour cream fraiche
4 ounces seasoned oil
8 each lettuce, romaine leaves or similar

Bring lentils to boil in a frying or saute pan in chicken stock and bay leaf and crushed black pepper, cover and cook about 30 minutes 

Fold in garlic granules, cumin, zest and juice of lemon, and scallions

Continue to cook, uncovered, until liquid evaporates, and lentils are tender
Let cool to room temperature

Fill each leaf with 2 oz of lentils, 2 per plate

Garnish with additional scallions 

Paint plate with sour cream fraiche and seasoned oil

Soup
Cucumber, Avocado and Cilantro
No need for recipe, just combine as much of each as you want and blend.

Salad
Tomato
Keep it simple, just slice fresh out of the garden tomatoes, sprinkle with canola oil, fresh squeezed lemon, scallions cut on the diagonal and a few sprigs of fresh flat leaf parsley.

Entree
Braised lamb shank in tomato juice and capers, topped with chili sauce
lamb shank (small 16 oz or less will shrink to 6 to 8 oz)  Eat half!
fresh thyme
fresh rosemary leaves and sprigss
tomato juice
diced tomato
garlic clove
sea salt
crushed black pepper
garlic granules
mirepoix of celery, carrots and onion

Smash garlic in salt
Dredge in seasonings  (thyme, rosemary leaves, garlic granules, pepper and salt)
In braisier, sear all sides to caramelize in canola or olive oil
Add diced tomatoes, bay leaf, rosemary sprigs, and enough tomato juice to bring liquid up to 3/4 of the shank 
Cover and bring to simmer
Cook in oven at 425 degrees for 1.5 hours hours  
Add mirepoix, cover and cook  and cook for .5 to 1 hours or until falling off the bone
Serve with mirepoix center of the plate and top with chili sauce on side

For the chili sauce, blend all ingredients to taste:

1 can diced tomatoes with sweet onion, small can
3 each jalapenos, fresh whole, small dice
cilantro, fresh
chili powder
brown sugar  (just a pinch)
cider vinegar
garlic granules
cumin powder

Twice Baked Eggplant with Chevre
2 each eggplant, whole, peeled, cut in half widthwise then 1/4X1X3
trimix, 2 parts sea salt, 1 part white pepper, 1 part roasted garlic granules
canola oil
chevre or goat cheese crumbles
tomato juice

Place eggplant slices on baking sheet in overlapping rows, drizzle canola and sprinkle with trimix
Toss leeks in canola, and trimix and place on a separate baking sheet
Roast both in convection over at 375 for 30 minutes until eggplant is soft 
Cover bottom of a casserole with tomato juice
Place a layer of eggplant, then goat cheese
Add a second layer of eggplant and cover with tomato juice
Add a second layer of goat cheese
Add top layer of eggplant  
Cover and roast at 375 for 15 to 20 minutes

Basmati Mexican Red Rice  
Cook rice then fold in the tomato salsa fresca
For the tomato salsa fresca
Combine the following:
 4 each tomatoes, whole fresh, med, diced 1/4 inch
1 cup corn kernels, frozen
2 each jalapenos, fresh, small, brunois, seeds removed
1/4 cup cider vinegar
2 tablespoons brown sugar
4 teaspoons cumin, ground
6 sprigs cilantro, fresh, small rough chop
2 teaspoons chili powder
sea salt to taste

Dessert
4 oz Chocolate pot de creme


I know, I know, this sounds like an awful lot of food and it is, but it is a variety of food of which I will eat small amounts, I promise.  


Buon Appetito e Buona Salute,  Chef Angela B.