I have to share with you the fabulous roasted potato & french lentil salad I’ve been making. Like us, this salad will become a healthy staple in your life. Last night, I served it on top of a bed of sauteed fresh chard. Also, though the picture doesn’t show them, because I forgot them in the oven, a side dish of roasted asparagus. Without further ado…
Roasted Potato Lentil Salad Ingredients
Serve 4 adults
Prep time: 30 minutes | Cook time: 45 min
Preheat oven 400
- Two Yukon gold potatoes peeled and chunked into 1inch pieces
- 2 Tablespoon olive oil divided
- Sea salt to taste and pepper
- ½ French lentils rinsed
- 1 Bunch spring onions
- 15 Spears of asparagus
- ¼ Cup fresh dill, chopped
- A small shallot finely minced (2 tablespoons)
- 1 Tsp. grainy mustard
- 1 Tbs. fresh lemon juice
- 1 1/2 Tbsp. sherry vinegar or white wine vinegar salt/pepper to taste
- 5 Tbs. olive oil
Roasted Potato & French Lentil Salad Recipe
- Make the dressing. In a small bowl, whisk together the minced shallot, mustard, lemon juice, vinegar, salt, pepper and olive oil. Set aside.
- Cut potatoes in quarters lengthwise, and then chunk, roll up in a dish towel and press out the water. Put in a bowl and toss with olive oil, green onions, salt/pepper and squeeze some lemon juice over.
- Cover the baking sheet with parchment paper, if you don’t have any, it’s okay. Put in the hot oven, scraping and tossing every once in a while.
- Bring 1 ½ water to boil, pour in lentils, cover and simmer until done, around 25 minutes. Pour off water and place in a bowl.
- Toss asparagus with olive oil, and roast in the same pan with potatoes for the last 12-15 minutes.
- Add the lentils, potatoes, green onion, and asparagus to a large bowl and toss.
If you have some chard, just simmer for 3-5 minutes in some boiling water, with salt/ and a splash of olive oil. Drain well in a colander.
To plate; chard first, then heap the lentil potato mix, drizzle with dressing and top with the chopped fresh dill. It was a delightful surprise how the fresh dill pulled it all together. Wouldn’t have thought of dill. Now, I’m having a love affair with the stuff.
I love having a kitchen garden,
I especially enjoy the part where I yell at Rick as I run out the door,”how many leaves do you need? Remember it’s free!” His job, get the water going in my sauce pan. With my scissors and basket I headed out to the chard bed, cut only the largest leaves, raced those in, and threw them in the blanching water. Doesn’t get better 🙂
We have a nice little row of beets growing in between the kale and squash. And in another box, we’re growing fennel next to three rows of soybeans, which we’ve already had three cuttings of, the beans that is. A fennel went into the beet salad I served with the lentils.
Rick even has a licorice plant!
And yes, it tastes exactly like black licorice. In one word, fabulous!
You have no idea how adding five leaves of that delectable herb to the beets and fennel, with it’s subtle after taste, is like a really good zinfandel, it finishes all in the back. I topped with some walnut halves. Oh, it would’ve been so perfect if I had remembered the dang roasted asparagus. 🙂
Rick grew up on 60 acres of walnut orchards where the ground boasted 30 feet of Columbia loam topsoil the color of coffee. You couldn’t go wrong with anything you planted in it; vegetables thrived, especially the corn. Whereas, now we have gardens in boxes and all the dirt has to be brought in. But, having the garden is so worth it. Our two boxes are 5 ft. x 12 ft. We haven’t bought lettuce, kale, chard, beets in weeks. Seven tubs of basil pesto are stacked neatly in my freezer. And it’s only July. Tomato harvest is just around the corner. Cookingforyoumylove can’t wait to share my roasted tomato pesto recipe. And since this is my 20th Blog, I’m including a poem I wrote when we lived in those magnificent walnut orchards.
The 48’ Ford is parked out back in the boneyard
With rusted out blades, disks, engine parts, all stacked in piles
There was a day, man, when I could get her movin’
Once I got her out of the gears, we’d fly through the trees
and down the pipeline
We all learned on the old tractor
Somehow Granddad felt like we were safe enough,
Hell, we acted like we listened
Achin’ to feel that steering wheel run smooth in our hands
Taking turns who would drive and who would do the
Once my brother buried the back end pushin’ brush
It took all of us and the hired hand to free her
We celebrated when he waved his hat and broke into
At the end of a long day workin’ irrigation the biggest
Or the bully drove
The rest hopped lifts in from the field
Dangling feet from the trailer
Empty lunchpails clanged and banged
we bounced along
Mom chased Dad one June evening
Popping the clutch the tractor started off with a jerk
He’d zig and she’d zag
In and out through the orchard
The whine of the motor
Their laughter echoed back to us
She was perched on the fender holding onto his shoulders
When they returned
A gentle wind had blown her hair loose
The ol 48’
She never looked better
By Clio Muir
I had Anni (our youngest) send me pictures of her potted garden up on her deck in Montauk, and my buddy Joe, who has been enjoying the bounty from his little free standing garden boxes. His beds cost him less than $100 and are made from reclaimed wood. Go to; Better Homes and Gardens 47” Rustic Elevated Planter. My point being, it doesn’t take much space to grow your own veggies.
(Anni’s pots planted with tomatoes and shihutzu peppers. )
( Joe’s boxes 47 inches and countless salads. )
Even Better Zucchini Fritters Ingredients
Serves 4 Adults
Prep time: 20 minutes | Cook time: 6 minutes
- 3 ½ cups grated zucchini (water squeezed out with towel)
- ¼ cup minced red onion
- 2 Tbsp. chopped cilantro
- 1 tsp. salt
- 1/2 cup all-purpose flour
- 1 ½ tsp. baking powder
- ½ cup chick-pea flour
- 1 Tsp. curry powder
- 1 cup chopped raisins
- ¼ cup Anthony’s Nutritional Yeast
- 2 cloves of garlic minced
- ¼ Earth Balance Vegan buttery spread melted
- Mix all the above,
- 1 cup Panko bread crumbs (for coating the 2oz cakes)
- 2 Tbsp. olive oil (for frying med high, 4 minutes each side)
- Serve with your favorite Chutney.
I haven’t made Todd’s fritter recipe yet, but doesn’t it sound delicious. What a good idea adding the curry, raisins and then serving with chutney, wow!! It’s fun having a chef in our lives. When we go visit Todd, you know you’re in for a wonderful meal. His long career started at C.C.A. California Culinary Academy and Chez Pannise finishing school. F.Chef for Madrona Manor Luxurious Inn and F. Chef, F. Chef Culinary Program of St.Francis Winery. He lives in Healdsburg on mostly an “off grid” farmstead. Where he farms his fruit orchard, vineyard, livestock, vegetable garden, beekeeping, and cooking! Like every chef I know, he can’t conceive of us becoming vegans, and occasionally has to be reminded 🙂 Thanks Todd for the awesome recipe.
P.S. Regarding the “dirt brought in” for the boxes, Rick just said, “What!, I filled those with my compost, I’ve been developing for 4 years.” Sorry Charlie..