Since I’ve moved from Brooklyn (yes, it’s true), I am happy to have more space, a calmer atmosphere, and a FRONT PORCH! The summer is past us but today was beautiful, sunny, and 82 degrees. (Note: this was written a couple of weeks ago–oops!) Since I had the day off, I spent it jogging, grocery shopping, and guinea grilling on the front porch in my lawn chair with a nice cold Octoberfest beer (hey–it is October).
Just a guide, no real recipe:
Dice grilled chicken breast and toss with thinly sliced romaine, diced tomatoes, corn, crushed whole-grain tortilla chips, black beans, sliced scallions, diced or sliced avocado, and light ranch dressing (alternately, it would be delicious with a lime vinaigrette).
If you’re planning on having leftovers, don’t mix the dressing or the tortillas in the salad. Instead, garnish each salad with both.
3 T olive oil
1 onion, small dice
2 stalks celery, small dice
2 large carrots, peeled and small dice
Kosher salt and black pepper
4 garlic cloves, minced
3 Tbsp tomato paste
1 Tbsp ground cumin
2 tsp chili powder
1/4 tsp cayenne pepper
5 cups low-sodium chicken broth (or substitute with water or vegetable broth for vegan soup)
1 cup red lentils
Garnish options: freshly squeezed lemon juice, chopped cilantro, sliced scallions, Greek yogurt, extra-virgin olive oil, spices (chili powder, cumin, cayenne)…
1. Heat oil in a pot over medium heat and then add onion, celery, and carrots. Season with salt and pepper and saute, stirring occasionally, until the vegetables begin to soften, about 6-8 minutes.
2. Add garlic and cook for about 1 minute, or until fragrant.
3. Stir in tomato paste, cumin, chili powder, and cayenne pepper and cook for about 2 minutes, stirring often.
4. Pour broth into the pot and stir, scraping the bottom of the pot to loosen any bits.
5. Add the lentils to the pot.
6. Bring to a boil, reduce to a simmer, and cook for 20-30 minutes, or until the lentils are cooked through.
7. Adjust seasoning to taste and serve with garnish options of your choice, depending on taste and whether you are making the soup vegan.
Serve with whole wheat naan or pita bread and you’ll feed 3 hungry or 4 normal(ish) people.
The best part about this recipe? It gets even better as it sits. Make plenty so that you have leftovers throughout the week.
Now that you’ve made the Abundant Harvest Salad, you need a creamy, bright dressing to complement all of those beautiful flavors and textures. Enter, Lemon Tahini Dressing.
1/3 cup tahini
juice of 1 large lemon
3 scallions, thinly sliced
kosher salt and black pepper, optional, to taste
1. In a small bowl, combine the tahini with 1/3 cup water and the lemon juice. Stir until smooth.
2. Add the scallions to the bowl and stir.
3. Season with salt and pepper, if using, to taste.
1 pound red bliss potatoes
1/2 pound green beans
4-5 scallions, thinly sliced
juice of 1 lemon
1 clove garlic, gently crushed
1/4 tsp red pepper flakes
kosher salt and black pepper, to taste
1/4 cup olive oil
1. Place potatoes in a pot and cover with cold water. Bring to a boil, reduce to a simmer, and cook until potatoes can be easily pierced with a knife.
2. Bring another pot of water to a boil. Add the green beans and blanch for 3-5 minutes, or until tender but still firm and bright green. Drain and rinse the green beans briefly under cold running water.
3. Meanwhile, combine scallions with lemon juice, garlic clove, red pepper flakes, salt and pepper. Allow to marinate for 15-20 minutes. Remove garlic clove and then whisk in olive oil.
4. Drain the potatoes and, while still warm, cut each into 8 pieces and immediately toss with the vinaigrette.
5. Cut the green beans in half on a diagonal. Add to the potatoes and stir to coat.
6. Adjust seasoning and eat. Like, now.
This was a perfect served alongside roasted chicken.
1 romaine heart, rough chop
2 corn cobs
1/2 bunch cilantro, rough chop
1/2 pint cherry tomatoes, quartered
4 scallions, thinly sliced on a bias
juice of 2 large limes
1/3 cup olive oil
kosher salt and black pepper, to taste
1 avocado, thinly sliced or medium dice
1. Place the chopped romaine in a large bowl.
2. Using a mandoline, julienne the radishes and add to the bowl.
3. Stand the corn upright and cut off the kernels with a knife. Add kernels to the bowl.
4. Add the cilantro, tomatoes and scallions to the bowl.
5. Squeeze lime juice over the salad, drizzle with olive oil, and season with salt and pepper.
6. Gently toss and garnish the top of the salad with avocado.
Enjoy this fresh, vegan salad with, well, ribs, of course! It’s the perfect foil to the slow-cooked meat.