Ingredients

Teff Cakes

• 1 shallot, finely chopped
• 2 1/2 cups water or broth
• 1 1/2 cups teff ( whole grain, not flour)
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 teaspoon granulated garlic

Directions

1. Cook the teff.
2. In a medium pot, heat oil over medium heat.
3. Add shallot and sauté until fragrant and deeply golden.
4. Add water, teff, salt, spices and whisk until smooth. Bring to a boil.
5. Reduce heat to medium-low, cover and cook 15 minutes, or until teff is tender (yet still intact) and when stirred has the consistency of a thick porridge.
6. Grease an 8×8 inch baking dish with olive oil. Give teff a good stir and pour into the baking dish. Using an oiled spatula, smooth the top. Let this cool and place into the fridge until it sets up and is firm about 4 hours.
7. Once the Teff is cooled and firm, cut into four squares and then halves.
8. Pan fry the teff cakes in a skillet, with a little oil, over medium heat, until crispy and heated through, about 5-6 minutes on each side.
9. Assemble: Place the warm, crispy teff cakes ( 2 triangles per person) on a plate, layering with the chard. Divide the tomato relish over the top, spooning any remaining dressing on or around the cakes. Serve immediately!

Ingredients

Wilted Chard

• 1 tablespoon olive oil
• 4 cloves garlic, roughly chopped
• 1 bunch chard chopped
• 3 tablespoons white wine
• salt and pepper to taste

Directions

Wipe out the skillet, heat 1 tablespoon oil over medium heat and add garlic, stirring until golden, about 2-3 minutes. Add Kale and gently wilt. Add a splash of white wine and season with salt and pepper.

Ingredients

Tomato Salad

• 1 cup cherry tomatoes, sliced
• 1/4 cup Italian parsley ( or cilantro or basil) chopped
• 1 tablespoon olive oil
• 1 tablespoon Balsamic vinegar pinch salt and pepper

Directions

Place tomatoes, parsley, olive oil, and balsamic in a small bowl and mix. Season with salt and pepper.