Recipe

Easy Lentil Salad

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I never knew lentils could be so tasty and versatile and right now I am especially enamored with the beautiful French Lentil.

French Lentils

Now that I am more familiar with this ingredient, I find myself using the French Lentil variety often.  Its texture is firm and its flavor is both verdant and earthy.  I have been incorporating the French Lentil into soups, salads, stews, and I even use it when I make my vegetable stock.

This simple recipe, inspired by the flavors of tabouli, showcases the French Lentil.  It is an easy summer dish that is picnic friendly (no mayo!), plant based / vegan, and gluten-free too!

I enjoy this dish for lunch and it works well as a side dish too.

FRENCH LENTIL SALAD

by: Jenn Surowitz @FoodByJenn / http://www.foodbyjenn.com

Cook 1 cup dried French Lentils in a large pot of boiling water for about 45 minutes (or until tender or to your desired tenderness). Drain and let the lentils either come to room temperature or chill.  You can use cooking time or chilling time to prep the other ingredients listed below.

3 Very thin slices of red onion, minced (approximately 1-2 Tablespoons)

1 clove of garlic, peeled and finely minced (or pressed in a garlic press or grated on a microplane)  Continue reading →

Apple Pie – My Oh My!

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I love pie and this is a wonderful time of year for apple pie, as the fruit is abundant and in season.

This recipe includes just a few ingredients and doesn’t take too long to put together. Prep time is about 20 minutes or less. The pie will bake for 50 – 60 minutes depending on your oven (convection ovens will bake more quickly).

I confess upfront, however, that I am not much of a pie pastry maker. I can make my own pie shells and tops, but I often cheat and use store-bought. I have tried many brands and types and I really like the combination I describe below. Since I lack the skills of a proper French pastry chef, I think this combination tastes about the same as my homemade version.

(A note on brands, I am not paid or given perks to use, feature or write about any products shown.)

I encourage you to find what works for you!  Use what you like or have on hand or find at your local market!! If your grandma or aunt has an awesome pastry recipe, try it – use it and pass it along!   Continue reading →

Breakfast in Egg Cloud City

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“Eggs in Clouds”

To view the full, original Rachael Ray Magazine recipe click here.

The original recipe called for chives, but my chives plant looked a little worn out, so I substituted dried tarragon.  Tarragon plays well with chicken, so I figured it would be a nice flavor to add to eggs as well.

In order to lighten up the meal, I skipped the bacon crumbles.  If you decide to use the bacon, I would suggest cooking it off in advance so that it won’t be smoking hot when you add it to the egg whites mixture.  If you would like to substitute the bacon, I think you could include chopped roasted red peppers or peppadews, either would add flavor and color to this dish, just blot off some the of moisture before adding.  Continue reading →