The Crusty Bits

This is what you get when you do multiple, short, haphazard grocery shops without a list. At the end of the week, when you do clean out the fridge suppers, it’s all over the place.

Results below.

Lentil and Veggie Pita, serves 2

Ingredients

6 oz artichoke hearts, roughly chopped

large handful bean spouts

large handful fresh green beans, washed and ends trimmed

3 green onions, washed and sliced

3/4 cup cooked French lentils

1/4 tsp. kosher salt

1/8 tsp. ground black pepper

1/2 tsp. Emeril’s Original Essence spice mix or whatever spices you like

2 Tbs. unsalted butter

2 multi-grain pitas or flatbreads

Method

1. In a saute pan, melt butter and add all the ingredients except the pita/flatbread. Heat through.

2. Toast the pita or flatbread. Top with warm veggies and eat. Serve with a squeeze of fresh lemon or lime juice and/or a dollop of plain Greek yogurt or sour cream and fresh dill.