PLAN NO. 6

DAY 1: RECIPE

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Vadouvan lion’s mane mushrooms with fingerling potatoes, feta, asparagus, mint, and tamarind chutney

Yield: 4

Overview: Roast the potatoes, make the chutney, assemble the salad, and cook the mushrooms.

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Ingredients

For the mushrooms and potatoes

• 1 ½ lbs lion’s mane mushrooms
• 1 tablespoon vadouvan, store bought or homemade
• 1 tablespoon neutral oil
• **3 lbs fingerling potatoes, halved lengthwise
• 2 teaspoons olive oil

For the chutney

• ½ of a red onion, small dice
• 1 tablespoon neutral oil
• 4 medjool dates, pitted and diced
• 1 tablespoon ginger, finely chopped
• 2 tablespoons dark brown sugar
• 2 tablespoons tamarind concentrate

For the asparagus

• **2 lbs asparagus, fibrous ends removed, sliced very thinly on a bias
• ½ of a red onion, very thinly sliced
• ½ cup (~1 oz) mint leaves, roughly torn
• 1 tablespoon olive oil
• 1 lime, zest and juice

To serve

• 1 8-oz block feta cheese, crumbled
• urfa biber (optional) (see tip)

Instructions

1. Preheat the oven. 425°F with the fan on.
2. Roast the potatoes. On a parchment-lined sheet pan, toss the potatoes with olive oil and salt. Arrange the potatoes cut-side down and roast for 30 minutes, flipping halfway through. If the potatoes aren’t golden brown yet, cook them for another 5-10 minutes.
3. Make the chutney. Heat the oil in a small saucepan over medium heat. Saute the onion and ginger for 5 minutes, or until softened and lightly browned. Add the remaining ingredients, ½ teaspoon salt, and 1 cup of water. Simmer for 10 minutes, until the consistency is jammy. Taste for salt and adjust. Set aside.
4. Make the salad. In a mixing bowl, dress the asparagus, red onion, and mint with the zest and juice of one lime, 1 tablespoon olive oil, salt, and pepper. Set aside to marinate while you cook the mushrooms.
5. Sear the mushrooms. Heat a cast iron skillet, or other wide oven-safe pan, on medium-high until hot. Add a tablespoon of neutral oil, and sear the mushrooms for 1-2 minutes, pressing down with a spatula or heavy pan to help them sear evenly. Flip, sprinkle with vadouvan and salt, and sear for another 1-2 minutes. Transfer the skillet to the oven and roast for 5-8 minutes.
6. Plate. Arrange the potatoes and mushrooms on a plate. Scatter the asparagus salad around the plate or nestle a tidy mound. Top with the crumbled feta and a sprinkle of urfa biber. Serve with a nice dollop of chutney.

Tip

Urfa biber is a mild, smoky, and complex red chili flake. You wouldn’t know it’s red, though. A unique, two-part drying process transforms the flesh to a deep, inky maroon. It’s sun-dried, then wrapped tightly by night to reabsorb its aromatic oils. It’s wonderful.

Note

**If you’re skipping Day 2: Leftovers, reduce the quantity of this ingredient by half**

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DAY 2: LEFTOVERS

Spring veggie frittata with a green salad

Overview: Dice the veggies, whisk the eggs, and cook.

Preheat the oven to 375°F. Dice up 2 big cups of vegetables: we recommend your leftover asparagus and cooked fingerling potatoes (raw potatoes must be par-cooked first). Over medium heat, in a large cast iron skillet or oven-safe nonstick pan, melt a tablespoon of butter and saute the potatoes and asparagus for 5 minutes, until browned. Sprinkle with vadouvan. Whisk 10 eggs with a half teaspoon of salt and pour it over the veggies. Stir to disperse the veggies evenly. Top with a “Wisconsin handful” of grated cheddar (at least 4 oz) or any other cheese you have on hand.

Keep cooking the frittata on the range until the edges begin to set, about 1-2 minutes. Transfer the skillet to the oven and bake for 8 minutes. Check for doneness by cutting into the center and looking for runny eggs. If there’s liquid, bake for a few more minutes. Serve with any leftover tamarind chutney. Toss a mixed greens salad with a simple lemon vinaigrette and serve alongside.

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SHOPPING LIST

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EXTRA RECIPES

You can buy perfectly good vadouvan from a reputable spice vendor but there really is no substitute for homemade. As a bonus it will make your kitchen smell incredible.

This simple lemon vinaigrette is one of our go-tos for quickly dressing delicate salad greens.

Marinating feta is an quick and easy way to add more flavor to the cheese. Use it anywhere you would normally use feta or eat as a snack on a chunk of bread.

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