Day 3 - #8

Day 3
It’s already 10 pm and I have no idea what to prepare for lunch tomorrow. I was thinking of making a two portion lunch since I will be working with my friend Kelley at the museum. I know she likes mashed potatoes, however the idea here is to bring new recipes.
Well, knowing my friend I think I will prepare a salad and the main dish I want to do something that does not have gluten and will fell light in this hot summer. It is going to have carrots, green lentils, onion and Portobello mushroom. More or less I am trying to use what I already have at my fridge since I don’t want to waste food.
6 – Simple Salad
• 2 hands full of shredded lettuce
• 6 grape tomatoes
• 10 sliced olives with red pepper
• 4 sliced pickles
• 1 tps Vinegar
• 1 tps Soy Sauce

Feel free to put everything together in a nice way.

7 – Carrots in butter with Portobello Mushrooms
• 10 sliced Portobello Mushrooms
• 8 baby carrots
• 1 onion
• 1 tps butter
• Honey
• Shredder
• Salt
• Garlic Powder
• Frying pan
First I will shred the baby carrots and then put them in salted boiling water. It should take 5-8 minutes in the boiling water. To cut the onions without crying a good idea is to put some water on your mouth while you do it. Then just melt the butter in the frying pan and put the onions there for 1-3 minutes. Whenever they get roasted add honey. Then add the carrots and the mushrooms and let them grill for 1-2 minutes. You can put on your own taste a bit of garlic and salt.

8 – Green Lentils
• ½ glass green lentils
• Salt
• ½ tps butter
• 1 tps of tomato sauce

After washing the lentils put it in salted water to boil for 20-30 minutes. Then just dry the lentils and add butter, tomato sauce and salt.