Lentil Tabbouleh

Happy Spring, almost Summer!  Mother Nature has been a tad  hormonal these days. Rain, frost, a heat wave, more rain... Where I live, there's been bugs.  Lots and lots of bugs.  Black flies and mosquitoes are hungry and looking for food.  As they nourish themselves, we must also.

Sadly, few weeks back, a wonderful Scottish friend by the name of Kareen, passed away.  Kareen was on a local radio show called 'K on the Bay' and about 4 times a year I was her guest.  We talked about "food, glorious food", as she often said.  Now, I have known Kareen for many years but I got to know her a lot better chatting about something I can talk about for hours, which is food, entertaining, preparation... She loved Jamie Oliver and often lent me her cook books with recipes tagged that she had tried and adored.

I'm dedicating this recipe to Kareen.  It's one of Jamie Oliver's that I have only slightly tweaked to my liking. Add feta if you want a little extra punch, or keep it vegan without. This is fresh, healthy and would be perfect alongside grilled fish, chicken or as a light lunch on its own.

This ones for you Kazzie.

Lentil Tabbouleh

Serves 4-6

1 cup Puy or Beluga Lentils
2 cups Cherry Tomatoes, halved
3 Green Onions, sliced
1 clove garlic, finely chopped
1/3 cup fresh Parsley, chopped
1 tbsp fresh Mint, finely chopped (optional)
2-3 tbsp extra virgin olive oil
half large Lemon, squeezed (about 1 1/2 tbsp)
1/2 cup Feta Cheese (optional)
Salt & Pepper to taste

Rinse the lentils, then cook in plenty of salted water until tender, about 25-30 minutes.  Drain and cool.

Combine the Lentils, tomatoes, onions, garlic and herbs.  Drizzle over olive oil and squeeze over lemon.  Toss to combine.  Add Salt & Pepper to taste and crumble over feta, if using.

Greens with Apple, Cheese & Nuts

So, it's kind of starting to feel like Spring and very slooooowly starting to look like it.  Where we are, there's still a bit of snow that can melt any time now.  Mother Nature needs to bring her A game ASAP.

With Spring in mind, comes warmer weather, less bulky clothing and eventually, summer and bathing suit season. *Shudder* I'm not ready to show my lily white Scottish/Irish skin yet. I've been hitting the gym in hopes of toning up said lily white skin.  With a leaner bod, comes fresh healthy food.  I'm getting into salad mode FINALLY!  Certainly wasn't my thang this winter.

I give to you this delish, super easy salad. When I say greens, I mean Spinach, Arugula or mixed Baby Greens. When I say cheese, I mean Aged Cheddar, creamy Goat Cheese, punchy Blue, or salty Feta.  When I say nuts, I mean, Almonds, Walnuts or Pecans, toasted or un-toasted. Figure out your jam and roll with it friends!  Double the dressing if you'd like...it'll hold well for 4-5 days in the fridge.

Greens with Apples, Cheese & Nuts

Serves 4-6

6 cups Spinach, Arugula or mixed Baby Greens
1 large  Granny Smith Apple, diced small
2 Green Onions, thinly sliced
1/3 cup Dried Cranberries
1/3 cup sliced Almonds, Walnuts or Pecans
1/2 cup Aged Cheddar grated, crumbled Goat Cheese, Blue, or crumbled Feta

Dressing

1 small Shallot, finely chopped
2 tbsp Honey
1/4 cup Apple Cider Vinegar
1 tsp Dijon Mustard
1 tsp fresh Thyme leaves, chopped
1/2 cup good Extra Virgin Olive Oil
S&P

Combine the salad ingredients in a large bowl.  Combine the dressing ingredients in a bowl or jar and whisk or shake until everything is combined.  Season with a bit of salt & pepper to taste.

Pour over the salad and toss.

Whipped Feta Cheese

Well, this is a long overdue post.  As much as I'd like to make an excuse as to why I haven't posted, I don't really have one.  I've been cooking a ton but never really writing anything down, which forces me to use my memory.....let's not force me to do that.  It's comparable to a sieve these days.  

If you're in a pinch or stuck for something new to make as an appetizer a snack, or a topping for veggies this may be your answer.  It comes together quickly, and holds well for a couple of days so it's fantastic to to have on hand.  

Creamy, salty, tangy and versatile.  Yep, it's true.  I served this on toasted baguette slices, with a bruschetta topping...pretty sure you could put anything on this and it would be good.  This would also be amazing dolloped on Roasted broccoli or tomatoes, spread on chicken, rolled up and baked or even atop some pasta.  Seriously, get those creative culinary juices flowing!

P.S. I didn't take a bite out of that piece of bread, seriously. Didn't do it.

Whipped Feta Cheese

Makes 1/2 cup

3oz Feta Cheese
1oz Cream Cheese
1-2 tsp fresh Lemon Juice
1 tsp Olive Oil

-Recipe can easily be doubled-

In a food processor (I used a mini processor), pulse the feta until it's finely crumbled.  Add the cream cheese, lemon juice and olive oil and process until it's creamy.  You may need to scrape the sides down a few times.
Will keep well for a couple days refrigerated.