Your basket is empty.
Check out our most loved:
Ingredients
FOR PICKLED VEGETABLES
Chopped Vegetables, like fennel, turnips, radish, or carrot1 cup
Red Wine Vinegar3/4 cup
Garlic1 clove, smashed
Smoked Paprika1/2 tsp
Honey1 tbsp
Kosher Saltto taste
FOR PORRIDGE
Cornmeal1/2 cup
Manchego1/2 cup grated
Kosher Saltto taste
Assorted Mushrooms1 cup
Flamingo Estate Extra Virgin Olive Oil2 tbsp
FOR SEED CRUNCH
White Sesame Seeds1 tbsp
Dried Parsley1 tsp
Poppy Seeds1 tbsp
Dried Onion1 tbsp
Dried Garlic1 tbsp
FOR ASSEMBLY
Microgreens or fresh herbs
Eggs4, soft-boiled, cut in half
Flamingo Estate Extra Virgin Olive Oilto garnish
Steps
- For the pickled vegetables, place vegetables into a jar with a tight fitting lid. In a small saucepan, heat the vinegar, garlic, smoked paprika, honey, and a pinch of salt. Once the mixture is simmering and the honey has melted, pour into the jar containing the vegetables. Allow to cool to room temperature, secure tightly with lid, and place in the fridge for at least 3 hours or up to one week.
- For the porridge, bring 3 cups of water to a simmer in a small pot. Add cornmeal slowly while whisking constantly. Reduce heat to low and cover. Simmer for 35-40 minutes, stirring every 5 minutes. If the mixture begins to stick to the bottom of the pan, add a little more water. Once cooked, add the manchego and stir thoroughly until the cheese has melted. Season with salt to taste.
- While porridge is cooking, sauté mushrooms in a pan with olive oil until tender.
- For assembly, spoon porridge evenly into 4 bowls. Arrange several mushrooms in each bowl, followed by a spoonful of pickled vegetables and 2 halves of soft boiled egg. Drizzle liberally with olive oil and top with fresh herbs or micro greens.
Cook a meal for someone you love
