Cote d?agneau grillee aux herbes

Cote d’agneau, lamb chop, seared, rare inside, in olive oil and herbes de Provence. In the same pan, a stir-fry of eringi mushrooms and red onions.

Rich soup : a frozen left-over of carrots, celery, cauliflower, fava beans. A handful of shishito peppers, red onions, tomato paste, natto, the stalks of shungiku.

Flavoring : olive oil, garlic, harissa and cumin. To go with couscous :

Whole couscous, slightly buttered. Warmed by a little cinammon and boiled raisins.

Shungiku, “spring chrystanthemum” leaves as a salad, simply with sea salt, sesame and a little black rice vinegar.

Cal :665.7 F26.0g C82.3g P33.6g