I made a second batch of Lentil Salad with Preserved lemons, and it was just as good as the first. I made sure to have enough for leftovers. No roasted red peppers this time, but plenty of fresh … Continue reading
As you know, I love lentils. Of the four varieties currently in my kitchen, the regular inexpensive brown ones are my favorite. Once again, I have a new love for lentils in a totally different form, that’s not a soup, … Continue reading
A pictorial recipe….If you have made preserved lemons, and are looking for ways to use them up, here is one. Be sure to NOT salt the soup, as the preserved lemons should have enough salt to season the whole … Continue reading
Everybody knows how much I love lentils, but this Lentil Salad really blew me away. It was so delicious that when I was making it, and my brother and sister-in-law and I tasted it, I immediately cooked the … Continue reading
As much as I love lentils, I never thought I’d love a lentil taco. But this salad was so good, I knew it’d be delicious wrapped up in a tortilla. Topped with a few roasted red peppers, warmed up in … Continue reading
Serves 10 to 12. Freezes well, and easily halved. This is a great winter dish as greens are in abundance in backyard gardens, farmer’s markets, and in the grocery market. Obviously, this is the time which they taste the best, too. … Continue reading
Every once in a while, I develop a craving for a dish. Every now and then, it’s these baby limas. If you like beans and peas, these baby limas will hit the spot. I think that this is a great side … Continue reading
This is one of those really easy meals that is definitely faster than going for takeout (unless you stop on the way home, of course.) I prepped my vegetables while the pasta cooked, and then used the same pot to … Continue reading
An easy way to cook this lovely green. It only takes a few minutes to prepare. You will need: 2 tablespoons olive oil 2 cloves garlic, sliced 1/2 cup slivered onions Saute these in a large, heavy skillet for a … Continue reading
They say, that any completed dish is only as good as the ingredients you start with. One of the basic kitchen staples where this really becomes obvious to me is in using homemade stock or commercial stock. The homemade stock … Continue reading
