My grandma got a leaflet with her most recent vegetable box from Farm Fresh which had a recipe for lentil salad. Now, I love lentils, but sometimes they can be a bit too earthy, taste a bit too…muddy. Not so with this salad. It is fresh and spring-like while still providing that lentil oomph that will make you full and keep you there. The roasted carrots and shallots add a lovely sweetness which balances with the deep, earthy flavor of the lentils and the zingy tartness of the lemon juice in the dressing. The fresh rosemary in the dressing enhances the lentils earthiness and helps amp up the freshness factor − I’m pretty sure dried rosemary wouldn’t have the same effect and since it grows all over the place, just wander around until you find some. I’m sure your neighbors won’t mind.
Yes, it’s April. Yes, it was snowing last week. No, it’s not yet time to put the soup pot in the back of the cupboard, so why not another version of cabbage soup. This one has a slightly more Mediterranean vibe than my Polish/Scandinavian version as it uses cannellini beans, rosemary and a bit of tomato paste.
It’s the time of the month where I start rooting around in the freezer, pushing aside heels of year-old bread and tupperware dishes full of indistinguishable leftovers, searching for something to stretch our month’s food budget a bit further. During one of these excavations I discovered a couple packs of diced pork leg obviously bought from the corner of the supermarket where food goes to die, as evidenced from the yellow ‘reduced’ sticker clinging desperately to the side of the package – the scarlet letter of the nearly binned.
There is nothing than can cure what ails you like a steaming bowl of chicken noodle soup. This is pretty much made to my grandma’s recipe, at least how I remember her making it. If it ain’t broke, don’t fix it – right?