I’ll be the first to admit that this dish sounds a bit odd. In fact, I wouldn’t tell Matt what was in it til he’d already tried a few bites and had exclaimed his approval.
These strange ingredients really do come together quite deliciously though. The sweetness of the parsnips is a perfect contrast to the sour rhubarb. The earthy lentils and brightly flavored herbs tie everything together. Pure hearty, flavorful goodness.
- 1 cup lentils
- 3 cups water
- 1 big stalk of rhubarb, thinly sliced
- 2 small parsnip, diced
- 1 small yellow onion, diced
- 3 cloves garlic, diced
- 1/2 tablespoon of coconut oil
- 1/2 teaspoon sea salt
- 1 cup chopped parsley
- 1 tablespoon of fresh rosemary, finely chopped
- 1/2 tablespoon of fresh sage leaves, finely chopped
- smoked sea salt, to taste (Regular sea salt will do, but the smoked stuff adds tons of flavor)
- freshly ground pepper, to taste
- 1/2 ounce of feta, crumbled
- Combine lentils and water in a sauce pan and cook on medium-high heat for about 15-20 minutes, or until lentils are soft and have absorbed all of the water.
- While the lentils are cooking, heat a skillet on medium high and add coconut oil. Once the oil has melted, combine rhubarb, parsnips, garlic, and onion in the skillet and cook until rhubarb and parsnips are soft. Add a teaspoon of sea salt about 5 minutes into cooking.
- Once lentils have finished cooking, remove from heat and add contents of the skillet, herbs, salt and pepper.
- Dish into bowls and serve topped with crumbled feta, and more salt, peppers, or herbs if you so desire. Serves 3-4 people, depending on portion sizes. It’s pretty filling dish, so you won’t need a lot to be satisfied.
This delicious salad is super easy to make and is a go-to on nights when I’m feeling too lazy to cook. All of the ingredients can be found at your standard grocery store, making this the ideal salad for late fall, winter, and early spring months when good, local produce is scarce.
-Red leaf romaine lettuce
-Cherry tomatoes, sliced
-Avocado, diced into cubes
-Red onion, chopped
-1/3 cup olive oil
-3/4 cup balsamic vinegar
-juice of one lemon
-dash of a hot sauce of your choosing
-1 tablespoon yellow mustard
-1 teaspoon crushed rosemary
– 1 teaspoon crushed thyme
Wash and dry the lettuce. Then chop into pieces and divide between two plates. Top with tomatoes,onions, avocado, and walnuts. Crumble feta over top.
In a jar combine olive oil, balsamic vinegar, lemon juice, hot sauce, herbs and mustard. Shake well. Drizzle over salad. If desired, grind salt and pepper over each salad to taste.
Summer is a great time to enjoy fresh, locally grown bell peppers from the farmer’s market or your own garden. These mushroom and quinoa stuffed bell peppers are a great twist on a classic recipe. Nutrient packed quinoa and heart healthy, low calorie mushrooms are great swaps for the rice and beef typically found in stuffed peppers.
- 4 yellow bell peppers
- 1 cup cooked quinoa
- 1 oz feta, crumbled
- 2 cups fresh spinach
- 1 small onion, diced
- 1 cup diced mushroom
- 3/4 cup tomato soup or sauce
- 1 egg
- about a tablespoon of coconut oil
- 2-3 cloves of garlic, diced
- 3 tablespoons of Panko bread crumbs
- salt and pepper, to taste
- about 10 fresh Basil leaves, chopped
- 2-3 sprigs of fresh thyme, chopped
- 2 sprigs fresh Rosemary leaves, chopped
Preheat your oven to 375 degrees Fahrenheit. Heat a skillet on medium high heat and add about half a tablespoon of coconut oil. Once the oil has melted, add onion, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms are soft. Then add the spinach and keep on medium high heat until the spinach is soft.
While the onion-mushroom mixture cooks, wash the bell peppers and remove their stems and seeds (while leaving pepper in tact). Remove the onion-mushroom mixture from heat and let cool for 5-10 minutes. Then add the feta, quinoa, egg, tomato soup, Panko, herbs, and salt and pepper to taste. Stir well.
Coat the peppers lightly with coconut oil and place in a pan. Fill with the stuffing mixture and cook for 25-30 minutes (until filling has browned slightly and peppers are soft). Remove the peppers from the oven and let stand for 10 minutes. Then, serve and enjoy!
Recently, cilantro and mint has become one of my favorite pairings and I’ve been looking for more dishes that work with the tasty combination. This zesty salad is a result of that pursuit and is a delicious way to enjoy the way the bright flavors of these two herbs compliment each other.
– 2 cups cilantro
-1/4 cup mint
– 1 can chickpeas
-1 cup quinoa
-1/2 cup feta
-zest and juice of 1 lime
-1/4 cup of white wine vinegar
-4 tablespoons of olive oil
-2 cups of water
-freshly ground pepper