2021 Week 16 Newsletter
Recipe and pic from Epicurious
A fantastic way to make the most of both your celery and garlic while providing a warm and hearty meal for your household!
¼ cup plus 1 Tbsp. extra-virgin olive oil
1 bunch celery, leaves reserved, stalks sliced ½” thick on a diagonal
6–8 garlic cloves, thinly sliced
1 tsp. kosher salt, plus more
½ cup dry white wine or dry vermouth
A small handful hardy herb sprigs (such as rosemary, thyme, and/or sage; optional)
2½ cups low-sodium beef, chicken, or vegetable broth
2 cups Big-Batch Marinated Lentils
4 large eggs
Flaky sea salt
Freshly ground black pepper
Crusty bread (for serving; optional)
Heat ¼ cup oil in a large high-sided skillet over medium-high. Add celery and toss to coat. Cook, stirring occasionally, until celery is very lightly browned, about 5 minutes, then add garlic and toss to coat. Cook, stirring occasionally, until garlic is deep golden brown and celery is tender and golden brown, 5–7 minutes. Mix in 1 tsp. kosher salt, then add wine and herbs (if using) and stir to combine. Cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil; stir in lentils. Cook until lentils are warmed through and flavors have come together, about 5 minutes. Taste and season with more kosher salt if needed. Fish out herb sprigs if using and discard.
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium. Crack eggs into skillet and cover with a lid (or a baking sheet if you don’t have one), reduce heat to low, and cook just until egg whites are set but yolks are still runny, about 3 minutes.
Divide braised celery mixture among bowls. Top each with an egg and some celery leaves; sprinkle with sea salt and pepper. Serve with crusty bread, if desired.
Marinated Lentils
2½ cups French green or black beluga lentils, rinsed, picked through3 tsp. kosher salt, divided¼ cup extra-virgin olive oil¼ cup sherry vinegar or red wine vinegar½ tsp. honey¼ tsp. hot smoked Spanish paprika or Hungarian sweet paprika
Combine lentils and 2 tsp. salt in a large saucepan and pour in cold water to cover by at least 1”. Bring to a boil, then reduce heat to low and simmer gently until lentils are tender but still have some bite (like al dente pasta), about 20 minutes. Drain and return to pot.
Meanwhile, whisk oil, vinegar, honey, paprika, and remaining 1 tsp. salt in a small bowl or measuring glass.
Pour vinaigrette over hot lentils and toss to coat. Let sit at least 10 minutes before serving to give lentils time to absorb flavors from vinaigrette.
Do ahead: Lentils can be prepared 5 days ahead. Transfer to an airtight container; cover and chill.