I am always pleased when a hodgepodge of ingredients cleans out the fridge AND creates a meal. This dinner is an example.

I had some brie in the fridge, rye bread in the freezer, and came home with frisee from my CSA with Ollin Farms. I was going to grill some tempeh, but them we realized we were out of cat food (wet food for a treat, not the dry food we leave out all day… don’t want to sound like I neglect my cat). So, we opened some home-canned tuna so Owsley could snack on the juice. As a side note: I did not can the tuna myself, Debbie, my mother-in-common-law, cans it each year and gives us a great supply.

I sliced half of a golden delicious apple and layered it with some brie and Urfa Crushed Red Pepper Flakes (also known as Isot pepper). If you don’t know what Urfa pepper is, you can find out at Savory Spice Shop. Assuming you don’t have any at home… I would crack some fresh black pepper and add a pinch of red pepper flakes. Or, better yet… go to their website and buy some. Why not?

I baked the apple and brie at 350 for just a few minutes until the cheese melted.

Meanwhile, I sauteed 1/2 of a red onion, chopped, in a little olive oil until it softened. Then I transfered it to a small bowl and added a little Tangerine Fig Balsamic Vinegar that I received as a gift. To substitute, I’d add a little honey to some balsamic and mix that in with the onion.

I went back to my pan and added some frisee to wilt it with a clove of minced garlic in some olive oil. Then I plated the meal:

Wilted frisee and chopped tomato with onion balsamic dressing, real fisherman caught and former fisherman’s wife canned tuna, sliced rye, and baked apples with brie.

Turned out to be pretty good, especially for the hodgepodge of ingredients.

I am not a big fan of eggs, so I don’t eat them often. But, we were given some homemade sauerkraut and we had rye bread in the house, so I decided to make a sandwich on toasted rye. This is just a fried egg with salt and pepper and some outstanding sauerkraut. It was really good.