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Another dish that’s “just an idea” and follows no particular recipe. I should really work on that. But I promise: just throw this stuff together in any ratio you prefer and it will come out just as lovely as you are.

Tuscan kale, rough chop
Lemon juice
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pomegranate seeds
Almonds, toasted, chopped
Cauliflower, pickled

Massage the kale with lemon juice, oil, salt, and black pepper. Garnish with pomegranate, almonds, and cauliflower (I made my own, but feel free to purchase, or pick through jarred giardiniera). Great as a starter or side dish, but also enjoyed in copious amounts to qualify as an entree.

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The first time I made Curried Cauliflower over Lentils, the whole was greater than the sum of its parts. Here, I’ve made only a few minor tweaks, but it was even better than attempt number one: brighter, bolder, cleaner–a bit more refined. The cauliflower is roasted with curry powder until it just caramelizes, creating a texture contrast to the bed of creamy lentils underneath. Pomegranate seeds add another pop of color, texture, and acidity, and a garnish of lemon juice and olive oil pushes the flavors just over the edge.

1 head cauliflower, cut into florets
1 1/2 Tbsp canola oil, divided
1 Tbsp curry powder
Kosher salt and freshly ground black pepper
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
2 1/4 cups vegetable broth (or water)
1 cup brown lentils
1 small bunch cilantro, roughly chopped (can substitute fresh parsley)
1 pomegranate, seeded
Lemon juice, for garnish
Extra-virgin olive oil, for garnish

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1. Preheat oven to 425 F.
2. Toss cauliflower florets with 1/2 Tbsp canola oil, curry powder, salt, and black pepper. Spread out on a sheet pan and roast for about 15 minutes, or until golden brown and slightly crispy.
3. Heat remaining 1 Tbsp canola oil in a pot over medium-high heat. Sweat the onions, celery, carrots, and garlic until tender, about 5-7 minutes, stirring often to prevent browning. Season with salt and pepper.
4. Add broth (or water) and lentils to the pot. Bring to a rapid simmer and then reduce to a low simmer, cover, and cook for about 25-30 minutes, or until the lentils are tender. Stir in the cilantro and adjust seasoning to taste.
5. To plate, spoon lentils onto plate or into bowl. Top with curried cauliflower, garnish with pomegranate seeds, and drizzle with lemon juice and extra-virgin olive oil.

1 head cauliflower, cut into florets
1 1/2 Tbsp olive oil, divided
1 Tbsp curry powder
Kosher salt and freshly ground black pepper
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
2 1/4 cups vegetable broth (or water)
1 cup lentils
1 small bunch parsley (or cilantro), roughly chopped
1 pomegranate, seeded
Lemon juice, for garnish
Extra-virgin olive oil, for garnish

1. Preheat oven to 425 F.
2. Toss cauliflower florets with 1/2 Tbsp olive oil, curry powder, salt, and black pepper. Spread out on a sheet pan and roast for about 15 minutes, or until golden brown and slightly crispy.
3. Heat 1 Tbsp olive oil in a pot over medium high heat. Saute the onions, celery, carrots, and garlic until tender, about 5 minutes.
4. Add broth (or water) and lentils to the pot. Bring to a rapid simmer and then reduce to a low simmer and cook for about 20 minutes, or until the lentils are tender. Stir in the parsley (or cilantro).
5. To plate, place lentils on plate or in bowl. Top with curried cauliflower, drizzle with lemon juice and extra-virgin olive oil, and garnish with pomegranate seeds.

Hopefully this recipe tests well the second time around, because it was ridiculously delicious, filling, and terribly healthy.

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Last year, this was the best salad. This year, some of the same elements remain, but have been reworked into the Best Salad of 2013. Unless I come up with something better. And then that’ll be the new best. I make up the rules, so…

I visited one of my best friends in Philadelphia this weekend. She wanted to make a salad using precooked lentils from Trader Joe’s, but needed some ideas. I offered to make this super easy, fresh salad that took no time to put together.

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1 package precooked lentils, or about 2 cups cooked French green lentils
1 hothouse cucumber, julienne
1 small bunch mint, roughly chopped
5 oz feta cheese, medium dice
Seeds from 1/2 pomegranate
Juice of 1/2 lemon
2 tbsp extra-virgin olive oil
Salt and pepper, to taste

1. Add all ingredients to a large bowl and gently stir to combine.