Ingredients
1 red pepper
4 carrots
1 clove garlic
2 zucchini
2 tablespoons olive oil
1 tablespoon Asian sesame dressing
20 snap peas
2 heirloom tomatoes
1 package Teriyaki jackfruit
1.5 cups beluga lentils
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1 red pepper, sliced 4 carrots, sliced 1 clove garlic, chopped 2 zucchinis, sliced olive oil 1 Tbl Annie's Organic Asian Sesame Dressing 20 snap peas, ends trimmed 2 heirloom tomatoes, chopped 1 package Teriyaki jackfruit 1.5 cups (uncooked) lentils Vegetable Better Than Bouillon handful of feta cheese, crumbled Cook the lentils according to directions on the package and add Better Than Bouillon to the water. (Trust me, this brand lives up its name and is better than the cubes of bouillon.) Saute the pepper, carrots, garlic, and zucchini in olive oil until lightly browned. I add a little Annie's Asian Sesame Dressing while sauteing for added flavor. Arrange all ingredients in individual bowls, top with crumbled feta.
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish