Lentil Salad with Arugula and Grapes

Lentil Salad with Arugula and Grapes
  • 1 cup French lentils (washed, picked through)
  • 2 cups vegetable stock
  • 2 tablespoons olive oil
VinaigretteI:
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 2 scallions (thinly sliced on bias)
  • Kosher salt and freshly ground black pepper (to taste)
to assemble
  • 1 container baby arugula (5-ounce box)
  • 2 cups red grapes (halved)
  • Preheat oven to 350ºF.
  • In a medium saucepan add the lentils and stock, bring to a boil and reduce to a simmer. Par-boil the lentils and simmer about 15-20 minutes. Remove lentils from the saucepan and spread them onto a baking sheet, drizzle them with olive oil, and bake in the oven for another 10 minutes until crispy but tender.
  • Remove to a bowl and allow to cool until slightly warmer than room temperature.
  • Meanwhile, make the vinaigrette. In a small bowl add the red wine vinegar and olive oil and whisk to combine. Add scallions, season with salt and pepper and whisk to combine. Drizzle over the lentils and toss to combine.
  • Add the arugula and grapes and toss to combine. Season with salt and pepper and serve.
  • Tip: Par-boiling is the perfect way to prep lentils a day in advance. When ready to serve, crisp the lentils in the oven and serve.

Roasted carrot dip from 12tomatoes.com

Dip-2
1 1/2 pounds carrots, peeled and roughly chopped
1/4 cup sour cream
1/2 red or white onion, roughly chopped
2 cloves garlic, chopped
4 tablespoons extra-virgin olive oil, divided
2 tablespoons red wine vinegar

  • 1/2 tsp -1 tablespoon sriracha, or to taste
  • 1 teaspoon ground cumin
  • cilantro to taste
  • sea salt and freshly ground pepper, to taste
  1. Preheat oven to (425º F.)USE lower temp try 375 next time
  2. In a large bowl, toss carrots, onion and garlic with 2 tablespoons olive oil and season generously with salt and pepper and cumin.
  3. Transfer veggies to a baking sheet lined with parchment paper and roast for 30-40 minutes, flipping over in the middle, or until tender.
  4. Remove vegetables from oven and place them in food processor. Add sriracha and greek yogurt and pulse to combine.
  5. While the motor is running, drizzle in remaining olive oil and pulse until desired consistency is reached.  Adde vinegar and cilantro and blend again, may need more olive oil and/or sour cream.
  6. Taste and adjust seasoning, if necessary, then refrigerate for 20 minutes, or until ready to serve.
  7. Transfer to serving bowl and serve with pita bread or fresh vegetables.

 

Winter Squash Agrodolce by Chris Morocco

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1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.

Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Brush half of warm agrodolce over warm squash. Transfer to a platter.

Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash.
  Servings: 8

Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.

Spinach and Berries Salad with Dill, Phyllis Keating

spinach_and_berries_salad_w_dillRed Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons dry mustard
1/4 teaspoons onion powder

Salad
1 cup almonds
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions
1/2 pints strawberries
1/2 pints raspberries
1/2 pints blueberries
1/4 c dill weed

Toast the almonds for about 5 minutes at 350F . Cool. Toss the almonds, spinach, lettuce, onions, fruit and dill week in a large bowl. Add the vinaigrette just before serving and toss to coat.  Serving Size: 8

Tomato Crostini with Whipped Feta Ina Garten

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6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before your’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.   (Serves 6 to 8)

Pickled Red Onions from Terry

This is something you must have on hand in the summer. On the other hand these really pump up a sandwich anytime of the year.

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1 1/2 cups red wine vinegar
1/4 cup water
2 tablespoons sugar
1 tablespoon kosher salt
1 medium red onion, peeled, halved and thinly sliced

Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving.