1 large shallot
1 green pepper
1 box of cherry tomatoes
Salt and olive oil
Result: a slightly disgusting colored, slightly chunky purée that will look better with time, I promise!!!
Put purée in skillet with 2 broken up grassfed beef patties (I haven’t figured out how to cook my own meat so I used patties cooked from a local burger place) and super greens (baby kale, spinach, chard…) and a heap of red pepper flakes. Let simmer for about 20 minutes. Salt to taste.
Top with a dash of fresh olive oil and avocado. Enjoy!
Came out pretty damn delicious and the left overs the next day for lunch were equally fab.
Yours in quick cooking,
The Foggy Foodie