Yesterday was our Genius Recipes cookbook's 1st birthday! ? Fittingly, here is the author, Kristen Miglore, sitting on her bum on the couch eating riffs on Evan Kleiman and Viana La Place's pasta frittata (p 162) and Patricia Wells' green lentil salad (p 169).
For the frittata: crisp up any leftover pasta (here: pappardelle, radicchio, garlic, butter, anchovy, lemon zest) in a skillet, add beaten eggs with a splash of cream, salt, and pepper, broil briefly to set the top and singe any bits that poke out.
For the lentils: simmer lentils with a few pinches of salt, bay leaves, and an unpeeled garlic clove with a (whole spice) clove stabbed into it so it doesn't get lost.
Squeeze Meyer lemon and drizzle olive oil over all of it. Serve at room temp. #notsaddesklunch