|2 servings||calories per servings 894|
This "Fancy Joe" is fancy indeed. Toothesome French lentils are cooked with sweet ground pork and spices and served between a ciabatta bun. The kale chips nearly steal the show on this menu. The chips are light and crisp and dusted with flavorful PeachDish Salt. The lemon Parmesan dipping sauce is the envy of all other dipping sauces.
Prepare your ingredients: Dice the onion, chop the garlic. Remove the stems from the Kale and discard, tear the leaves into 1-2" pieces, then wash and dry thoroughly.
Heat a large skillet over medium heat, then add the pork in an even layer. Cook without stirring for 3-4 minutes, or until lightly browned on the first side. Stir in onions and garlic. Continue to cook while stirring for another 4-5 minutes, or until onions become translucent.
Stir in lentils, seasoning, tomato sauce and water. Bring liquid to a boil, then reduce heat to low. Cover and cook for 20-25 minutes.
While the pork and lentil mixture is simmering, toss the dry kale pieces with Olive oil and Peachdish Salt. Spread in an even layer on non-stick baking sheets, or on baking sheets lined with parchment paper. Make sure that the pieces do not touch one another.
Place baking sheets in the oven, and bake for 10 minutes. Rotate the pans and bake for 10-15 minutes more, or until the kale has wilted, and very lightly browned at the edges. Remove from the oven, and allow to cool on the baking sheets.
While the kale is baking, and pork is simmering; zest and then juice the lemon. Combine half of each with the Parmesan, Mayo and 1 Tbsp water. Mix thoroughly and season to taste with Salt & pepper.
Taste the pork lentil mixture and adjust seasoning, and serve on buns / rolls. Serve the kale chips on the side with parmesan lemon mayo as a dipping sauce. Enjoy!!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...