Friday, December 6, 2013
1. Pull out leftover turkey.
2. Pull out leftover gravy (or make GAPS onion gravy, Mmmm...)
3. Wash and prep lettuce while meat and gravy is warming
4. Pile meat and gravy over greens
And don't tell me gravy on lettuce is weird. It's a meat based dressing. Everyone likes wilted bacon salad, why not gravy on salad? Maybe when I'm done with GAPS I'll put some crusty sourdough bread on the side. Yum yum.
Recently, thanks to Fish Hugger, I acquired some wonderful red salmon roe. I brined it, dried it in my fabulous dehydrator, and now have a superbly convenient, extremely nutrient dense seafood treat. I won't lie and say that the taste is incredibly superb, but I just haven't developed much of a taste for fish. That being said, dried, you mostly taste salt, not as much fish flavor, and I could definitely see raw caviar in sushi. Mmm... sushi.
This takes the slightly bitter chard, the salty fish, the sweetness of caramelized onions, and classic parmesan for a nutrient dense party in your mouth.
1 bunch Swiss Chard
1 large onion
a good spoonful of lard or other frying fat
generous amount fresh shredded parmesan
couple spoonfuls dried cured salmon roe
drizzle olive oil
Preparing this is pretty straightforward and quick.