Arugula is such a delicious leafy green, n'est-ce pas? The bite it has is so perfect for a salad matched with contrasting flavors. From Bon Appetit magazine, I found a delicious arugula salad to match a hearty meal of lentils and quinoa. Which brings me to this wonderfully simple Monday night meal...
Basic Lentils with red and white quinoa (#7)
So, my friends, I guess the cat is out of the bag, - I have another lover outside of my beautiful blue French oven. Fennel and I are old and dear friends, and I stay true to that relationship pretty much every time I visit the grocer. Therefore, I will be looking for all kinds of ways to get the most out of our already well-established friendship over this year. Last night is was caramelized fennel, tossed with oranges and arugula and a simple mustard Pinot Grigio vinaigrette.The lentil recipe, although titled "Basic Lentils" (from Vegetarian Cooking for Everyone) and simple to make, hardly yields "basic" results. The earthy natural flavor of the legumes is brought out nicely by the simmering, and the lentils even make a delicious broth that can be saved for soups, etc for future use. Bonus!
The red quinoa is a great addition to the white version I already had in the pantry. It takes a bit longer to cook, but matches the earthy lentils nicely.
Paired with a nice Pinot Grigio, it was a nice remedy to a case of the Mondays.
Et oui, pictured chair is, in fact, Elijah's chair.
292 to go...
so sad i missed it
ReplyDeleteYou are cooking with items I never heard of!!! (Dare I write that for all to see???)
ReplyDeleteHaha. You're funny. Quinoa is a plant, small and similar in texture to couscous, but protein rich with an earthy flavor. Fennel is a delicious root vegetable that tastes like licorice, very similar to anise.
ReplyDeleteseriously kimmi - we have to work out a way you can be our personal chef. there was a guy on chopped (food network competition show) last night that was a personal chef. he was booted off, but that's besides the point.
ReplyDelete