Whats for dinner tonight

I have been so busy this week I have not had a chance to share my musings and meanderings with you all. So I thought for this week I would spare you my jabbering and share what I am having for dinner tonight! Pictures included! Enjoy and HAPPY SPRING!

Lentil Salad

Serves 2-4
If you can, try to find the French lentils known as puy. Although sometimes described as green, they are a brownish color. While difficult to find in the supermarket, they are often sold in higher end grocery or health food stores. Otherwise use lentils labeled as green. Whichever you use, don’t overcook.



½ cup dried lentils, preferably French
1 lemon
½ t Dijon mustard
2 garlic cloves, minced
¼ t each salt and pepper
¼ cup olive oil
4 cups baby arugula or baby spinach
1 ½ cup heirloom tomatoes
3 green onions, thinly sliced
2 T chopped fresh parsley or basil
Crumbled goat or feta cheese (optional)

In a large saucepan, bring about 4 cups water to a boil. Add lentils, reduce heat to a simmer. Stirring occasionally, cook until lentils are just tender, but not mushy, about 15 minutes.
Meanwhile, finely grate lemon peel into a small bowl, then squeeze in 2 T lemon juice. Whisk in Dijon, garlic, salt and pepper, then oil. Drain lentils and place in a large bowl. Stir with half the lemon mixture. Cool lentils to room temperature.
Slice large cherry tomatoes into quarters or halves. Add to cooled lentils along with arugula, green onions, herbs and remaining lemon mixture. Toss, adding salt or pepper if needed. Serve sprinkled with cheese if using.

Roasted Root Vegetables

I love to use whatever root vegetable I have in my fridge. My favorites are beet, parsnip, carrot, and sweet potato. But, feel free to get creative, use anything…turnips, kohlrabi, celariac, onion, purple potato, rutabaga…the list is endless. I prefer to wash the vegetables and not peel them. So many nutrients are in the peel. Cut roots into different shapes to make the dish look more creative.


8 to 12 carrots washed cut into discs
3 large beets washed and cut into thick wedges
2 sweet potatoes or garnet yams washed and cut into chunks
3 cloves peeled garlic
2 or 3 sprigs fresh rosemary, thyme or basil
½ t Salt
Lots of freshly ground black pepper
Extra-virgin olive oil

Directions

Preheat the oven to 400 degrees F.

Place all the vegetables and the herb sprigs in a large baking dish or deep baking sheet. Roughly chop garlic toss with vegetables. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Place roots in preheated oven and bake, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter.