Page 15 - June 2018 Gears & Ears

Gears and Ears

Journal of The Rotary Club of Lake Buena Vista
June 2018
Recipes for June

Spiced Lentils with Arugula and Fried Eggs

Ingredients: 1 tbsp balsamic vinegar
1 tbsp extra vrgn oil 6 cups of arugula
4 large eggs
1 fine chopped yellow
1 pinch sea salt
onion 1 dash ground black pepper
1 celery stalk diced 2 tsp minced chives for garnish

1.5 cup of lentils

3/4 cup tomato puree
4 cups veg stock
Directions:

In medium soup pot over medium heat, heat 1 tbsp of olive oil. Add onion, celery, and cook until just
barely softened. Add the lentils, tomato, vegetable stock and balsamic vinegar. Bring everything to
low boil. Turn heat to low and let simmer gently for about 40 minutes or the lentils are tender and most
but not all the liquid is absorbed. Check periodically at the level of cooking liquid and add more stock if
lentils are absorbing too quickly as they cook.

BLT Pasta

Ingredients:

12 oz corkscrew pasta 1/2 cup milk

12 oz lean bacon 1 clove garlic
3 med ripe tomatoes, cut into chunks
1 tbsp chopped fresh thyme

Kosher salt and pepper

1/2 cup mayo 1/4 cup sour cream
4 tbsp chives 5 heads bibb lettuce quarter

Directions
Cook pasta in large pot of salted boiling water as the label directs. Drain and toss with the milk in a
large bowl. set aside. Cook the bacon in a large skillet over med-hi heat until crisp. Drain on paper
towels. Discard all but 3 tbsp drippings from the pan. Add tomatoes, thyme and garlic to thepan and
toss until warmed. Season with salt and pepper. Crumble bacon. Set aside 1/4 cup for garnish.
Toss the rest into mixture. Mix mayo, sour cream, chives. Add lettuce, toss again. Garnish with
bacon and some chives. Serve at room temperature.

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