#our lunch table

Good Eggs Team Lunch: Roasted Butternut Squash, Warm Puy Lentils with Oven-Dried Tomatoes & Brooklyn Cured Sausage

Another beautiful, not to mention absolutely delicious, lunch whipped together by our incredible chef, Audrey Snyder. This meal was the perfect thing for some of the first seriously chilly days of winter. 

ROASTED BUTTERNUT SQUASH

Serves 8-10

Double your recipe and use leftovers for your next week-day soup! The roasting caramelizes this sweet and creamy squash adding a sweet-savory depth to a simple soup.

1 medium butternut squash

couple pinches kosher salt

3-4 tablespoons olive oil

seasoning of your choice: thyme, lavender, chilies etc.

Preheat oven to 375. Begin by peeling the squash with a vegetable peeler, If the skin seems too thick you can always skip this step and carefully do it with a knife. Remove the stem and bottom of the squash then slice in half lengthwise. Use a spoon to scoop out the seeds. Slice into even, 1/2" pieces (about bite-sized) and toss in a bowl with olive oil, salt, and any herbs or spices you have. The key to a good roast veggie is to season it just before roasting, the salt draws moisture out allowing the sugar in your veggies to caramelize to perfection! if you leave salted veggies for too long before putting them in the oven they will sweat out too much water and have a tendency to steam (think not crispy!). Roast Squash for 20-30 minutes or longer until they are golden brown and soft in the center. 

WARM PUY LENTILS WITH AND OVEN-DRIED TOMATOES

Serves 8-10

This is the perfect for those hydroponic tomatoes! or even whole peeled tomatoes right out of the can! 

Lentils:

1 small red onion, thinly sliced

1 tablespoons red wine, sherry vinegar, or rose wine vinegar

1 1/4 cup dried Castellucio or Puy lentils

3 tablespoons olive oil

1 garlic clove, crushed

3 tablespoons chopped parsley (or chervil)

3 tablespoons chopped chives

salt for seasoning

Tomatoes:

3 medium Tomatoes, alternatively one can of whole peeled tomatoes

8 sprigs of thyme 

1 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoons raw sugar (or honey)

a couple pinches salt

Preheat oven to 350. First make the oven roasted tomatoes, slice them into 1/4" slices and lay them on a baking sheet, if you are using canned tomatoes slice them in half, remove some of the seeds, and flatten onto baking sheet. Sprinkle with thyme, oil, vinegar, sugar and salt. Bake for 40 minutes-an hour until they have become soft and caramelized. 

Meanwhile, place the red onion in a medium bowl, pour over the vinegar and sprinkle with the sea salt. Stir, then leave for a few minutes so the onion softens. 

Place the lentils in a pan of boiling water (the water should just barely cover the lentils) and cook for 20-30 minutes or until tender. Drain well in a colander and while still warm, add to the onion-vinegar mixture. Add the olive oil, garlic and some black pepper. Stir to mix and leave to cool. Once cool, add the herbs and gently mix together. Taste and adjust seasoning for salt.

To serve, pile up the lentils on a large plate or bowl, mix in tomato and drizzle with tomato cooking juices.

BROOKLYN CURED SAUSAGES

Serves 8-10

2-3 packages of Brooklyn Cured chicken garlic sausages

If serving a large group (like our team!), places sausages on a baking sheet and cook at 350 until the skin starts to get a little crispy. If you are prepping for a small group, place the sausages in a frying pan with a a 1/4 inch of water and cover. The water will help steam the sausages and keep them nice and juicy. 

Enjoy together with a bright, crisp salad to balance the rest of the meal. 

Recipe by Audrey Snyder, Good Eggs Chef

Good Eggs Lunch Table: Arabic Yogurt Pasta with Pork Roast & Tabbouleh

This dish is adapted from a recipe in Claudia Roden's The New Book of Middle Eastern Food. The trick here is to caramelize the onions until they are very sweet to balance the tanginess of the yogurt. Mix in herbs and toasted spices to add plenty of depth. Dairy yogurt can be substituted with Anita's Coconut Yogurt for a vegan option. 

RISHTA BI LABAN WA BASSAL (ARABIC-STYLE YOGURT PASTA)

Serves 6-8

Heat 1/3 cup olive oil in a medium saucepan and caramelize:

6 cloves garlic, minced 4 large yellow onions, sliced in 1/4" half rounds

Cook over low heat for longer than you think, 30-35 minutes until the onions are sweet and slightly browned. Stir in and allow to toast:

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/4 teaspoon fresh grated nutmeg

1/4 teaspoon ground cardamom

Zest and juice of 1 lemon Kosher salt and black pepper to taste

Set aside spice-onion mixture and cook 14 oz Sfoglini's Refinetti pasta or fresh tagliatelle in salted water until al dente. Drain pasta and divide into 6 bowls and top with:

4 cups plain yogurt, full fat is the best 

3 tablespoons sliced parsley

2 teaspoons sliced mint

2 teaspoons sumac  Drizzle with olive oil

PORK LOIN ROAST WITH SWEET AND SPICY MUSTARD

Serves 6-8

2 1/2 pork loin roast, tied

4 large garlic cloves, pressed and then minced

4 tablespoons whole grain mustard

1 teaspoons course ground black pepper

1 1/2 teaspoons kosher salt 4 teaspoons chopped fresh herbs

Brown pork roast, either in a heavy skillet on the stove or under your oven's broiler. Make sure all sides of the roast start to take on color; this should take about 12-15 minutes. Mix garlic, mustard, black pepper, and herbs together and spoon over the roast covering all sides. In the meantime preheat oven at 400°F. Roast pork for 30 minutes with fat side down, turn roast over and continue to roast until a meat thermometer inserted reads to 145°F (about 25 minutes longer). Remove from oven and let stand 10 minutes before slicing and serving. To serve, ladle pan juices over sliced pork and finish with a pinch of salt. 

TABBOULEH Serves 6-8

Soak 1/2 cup fine bulgur wheat in 1 cup water for an hour. Bulgur can be substituted with another cooked grain like quinoa. Combine with:

1 lb. ripe red tomato, cored and minced

3 1/2 cups minced flat leaf parsley, around 2 bunches

1 1/4 cups minced mint leaves, or torn by hand

1/3 cup fresh lemon juice

5 tbsp. extra-virgin olive oil

1/4 tsp. ground allspice

1/4 tsp. ground cinnamon

4 scallions, thinly sliced crosswise Kosher Salt and Black pepper to taste

Salad can be served immediately or allowed to marinate in fridge before serving.

Recipe by Audrey Snyder, Good Eggs Chef

Sneak peak of our lunch shoot from today. Full blog post coming soon!

Good Eggs Lunch Table: Thai Nam Sod with Quick Pickled Cucumbers

This week our lunch chef Rachel cooked up some Thai-inspired Nam Sod, served up with brown rice, quick-pickled cucumbers, and a cilantro garnish. Our team went back for seconds and thirds! Recipe below—enjoy!

NAM SOD

Serves 6

1 tablespoon peanut oil

1 pound ground pork 2 tablespoons lime juice 2 tablespoons fish sauce 1 tablespoon sambal olek 2 tablespoons scallions, sliced thinly 2 tablespoons roasted peanuts 2 tablespoons ginger, grated 1 tablespoon fresh mint, chopped 2 tablespoons cilantro, fresh,chopped

Sauté pork in oil, on medium heat until cooked through and slightly browned. Remove from heat to a large bowl. Toss with lime juice, fish sauce, scallions and peanuts. Allow to cool, toss with herbs. Adjust seasoning, adding more lime juice, fish sauce or chili paste as desired. Serve with rice or bibb lettuce leaves.

QUICK PICKLED CUCUMBERS 1/2 cup rice wine vinegar 1/2 cup water 1/2 cup sugar 1/2 teaspoon sambal olek (chili paste) 2 cucumbers, sliced into 1/2" rounds

Bring vinegar, water and sugar to a boil. Once sugar is dissolved, pour over cucumbers and chili paste. Toss cucumbers every few minutes until cool.

Recipes adapted from Good Eggs part-time chef, Rachel Laughiniger.