French Lentils with Mushrooms and Sage, and Brown Butter Grouper

Craving lentils...I made these like one would make risotto--sauteed the lentils with shallot and garlic, adding liquid in the form of wine, a can of diced tomatoes, and chicken stock until lentils were al dente.  I also folded in plenty of freshly ground black pepper, parsley, and sliced mushrooms browned in sage butter.  The earthy flavors of the mushrooms compliment that of the lentils.  A bit of garlic oil was also drizzled on top of the lentils to finish.

As for the grouper - very simply done.  Salt, papper, and a dash of this amazing seasoning brought back from Italy - crushed red pepper flakes and herbs.  Seared in a hot non-stick pan with brown butter.

Yum!

From the pantry: Herbed Pesto Seafood Pasta

I haven't been to the grocery store in over a week!  I also haven't posted a darn thing here...too busy, too lazy.

Well anyway...

1.  Freezer check: bag of Trader Joe's seafood mix and some almonds. Sold! What to make with it?

2.  Refrigerator check: half giant bag of washed baby spinach aching to be eaten and a small near-rind of parmesano-reggiano.

3.  Pantry check: can of diced tomatoes and artisan egg pasta (kind of the shape of large orichiette).

4.  Back patio garden check: rampant amounts of sage and anise hissup.

Ah-ha!

Seafood medley and diced tomato (drained) over artisan egg pasta tossed with spinach-sage-anise-almond pesto topped with shaved parmesano-reggiano!

Voila! This is how dinner is typically invented nightly. I'm just too lazy to either write it down or remember to post it!*

(*taken with my new Blackberry)