I usually like to linger while I’m cooking, really take my time and enjoy everything, but sometimes I get so hungry I’m compelled to move in hyperspeed just so I can sit down and enjoy my lunch as soon as possible. We were so famished when we had this late lunch that we put this on the table in about 20 minutes, start to finish.
Rainbow chard, sauteed in olive oil and a splash of apple cider vinegar, two cloves of minced garlic, and red pepper flakes, finished with plenty of salt + pepper, and cooked until soft and pliable. Herbed couscous, steamed in a bath of tumeric, cumin and saffron, half a minced shallot and a pat of butter, then tossed with slivered roasted almonds, dried cherries, and diced scallions. Local trout, broiled for five minutes and smeared with good olive oil, then finished with liberal squeezes of lemon and generous shakes of salt.