Warm Lentil, Green Bean, and Potato Salad

Yield: 4 servings

1/2 cup du Puy lentils
1 1/4 cups water
1 bay leaf
1 pound fingerling or new potatoes
1/2 pound green beans
1/2 cup chopped parsley

Optional: peppers, tomatoes

Dressing:
2 tbsp red wine vinegar
1 shallot, finely diced
1 clove garlic, finely minced
1 tbsp dijon mustard
1/4 cup olive oil
2 tbsp capers, roughly chopped
3 tbsp cornichons, roughly chopped
2 green onions, thinly sliced
salt and pepper, to taste

1. Rinse and drain the lentils. Place in pot with water and bay leaf and bring to a boil.
2. Reduce heat, cover, and simmer for about 15 minutes. Lentils should still have a bit of bite, avoid overcooking.
3. When lentils are cooked, drain and rinse under cold running water to stop the cooking process, but should stay a little bit warm. Remove bay leaf.
4. At the same time, cook the potatoes, about 15 minutes. Potatoes should be easily pierced with a knife. Drain and keep warm.
5. In a third pot, blanch the green beans. Once cooled, cut into bite-sized pieces.
6. To make the dressing, place the shallot and red wine vinegar into a small jar with a lid and let sit for 5 minutes. Add garlic, dijon, and olive oil. Seal and shake vigorously to combine. Stir in capers, cornichons, green onions, and salt and pepper.
7. Place lentils, potatoes, green beans, and parsley into a large serving bowl and toss with the dressing.
8. Store leftovers in the fridge, covered, for up to 5 days.

Lemongrass Pork Meatballs

Yield: 4 servings

3-4 cloves garlic
1 stalk lemongrass, roughly chopped
2 tbsp fish sauce
1 tbsp sugar
1/4 cup green onion, roughly chopped
1/4 cup cilantro
1 pound ground pork

1. Place garlic, lemongrass, fish sauce, and sugar into blender or food processor and process until garlic and lemongrass is very finely minced.
2. Add the green onion, cilantro, and pork and pulse until the mixture is combined.
3. Roll into 20-24 meatballs.
4. Bake in 375F degree oven for approximately 20 minutes, flipping meatballs halfway through baking, or until meatballs are golden brown and cooked through.

Vietnamese Salad Rolls

Yield: 8-10 rolls

rice paper rounds
rice noodles or vermicelli
lemongrass pork/chicken or shrimp
carrot, julienne or grated
cucumber, julienne
bean sprouts
red pepper, julienne
yellow pepper, julienne
red cabbage, julienne
Thai basil
mint
cilantro

1. Cook noodles according to package directions.
2. Line up ingredients in small bowls before beginning to assemble rolls.
3. Fill large bowl with warm water. Place one rice paper round in the water and soak for 30-60 seconds or until rice round in pliable and pattern on the round is barely visible. Remove from water and place on a clean, slightly damp kitchen towel.
4. Fill rice round with ingredients and roll to close.
5. Store under a damp cloth or paper towel until ready to serve.
6. Serve with peanut satay sauce.

Spiced Lentil Salad

Yield: 4-6 servings

1 cup du Puy lentils
2 1/2 cups water
1/2 small red onion, chopped
1/4 cup capers, chopped
1/4 cup parsley, chopped
1/4 cup cilantro, chopped

Optional: vegetables (cucumber, tomato, fennel, avocado, carrot, spinach, arugula), dried fruit (cranberries, currants), seeds (pumpkin, sunflower), nuts (almonds, walnuts), cheese (feta, goat's)

Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
1 tbsp dijon mustard
1 tsp salt
1 tsp ground black pepper
3/4 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
1/4 tsp ground cardamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon

1. Rinse and drain the lentils. Place in pot with water and bring to a boil.
2. Reduce heat, cover, and simmer for about 15 minutes. Lentils should still have a bit of bite, avoid overcooking.
3. While lentils are cooking, combine all dressing ingredients in a small jar with a lid. Seal and shake vigorously to combine.
4. When lentils are cooked, drain and rinse under cold running water to stop the cooking process.
5. Once they have cooled slightly but are still are a little warm, put lentils in a large serving bowl and toss with the dressing.
6. Stir in onion, capers, herbs, and any other additions.
7. Store leftovers in the fridge, covered, for up to 3 days.


https://www.mynewroots.org/site/2010/06/the-best-lentil-salad-ever-2/

Watermelon Cucumber Quinoa Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
1 small watermelon, skin removed and chopped
1 medium cucumber, chopped
juice from 2 limes
1/4 cup fresh mint, chopped
salt and pepper
1/4 cup feta, crumbled (optional)

1. Cook quinoa in water until all the water is absorbed, about 15 minutes. Remove from heat and cool.
2. When quinoa is cool, combine with all remaining ingredients.

Beef Stew (Slow Cooker)

Yield: 6-8 servings

1 kg cubed stewing beef
flour, salt, pepper
1 large onion, chopped
3 cloves garlic, minced
1-inch piece ginger, minced
4 carrots, chopped
2 medium potatoes, chopped
2 tbsp tomato paste
2 bay leaves
1/4 tsp ground cloves
1/2 tsp cayenne pepper
4 cups beef broth
2 tbsp lemon juice
1 cup peas

1. Place a few tablespoons of flour, seasoned with salt and pepper, into a bowl. Mix in the beef to coat each cube.
2. Place beef and all remaining ingredients except peas into the slow cooker.
3. Cook on high for four hours or until beef is tender.
4. Add peas and cook for 5 more minutes.

Banana Granola

Yield: 9 cups

3 cups rolled oats
1 cup buckwheat groats
1 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
2 tsp ground cinnamon
1/2 tsp salt
1/3 cup coconut oil
3 very ripe bananas
1/2 cup maple syrup

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. In a large bowl, combine all the dry ingredients.
3. Melt the coconut oil.
4. Pour the melted coconut oil into the blender, add the bananas and maple syrup, and blend.
5. Pour the liquid mixture over the dry mixture and fold to coat. The mixture will be rather wet.
6. Spread the mixture in an even layer onto the prepared baking sheet.
7. Bake for 15-20 minutes until the mix is beginning to turn brown.
8. Flip the granola over in large sections and return to the oven and flip it every 4-5 minutes, making smaller chunks each time, until golden, about 20 more minutes (40 minutes in total).
9. Set granola aside to cool. Do not stir until it is completely cool.
10. Store in an airtight container at room temperature for up to 1 month.

Quinoa Tabouli Salad

Yield: 4 servings

1 cup quinoa
2 cups water
2-3 green onions, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup fresh parsley, finely chopped
2 medium tomatoes, chopped
1/2 cucumber, chopped
1/2 cup pumpkin seeds
1/2 avocado, chopped
fresh mint, finely chopped
optional: 1/4 cup crumbled feta

Dressing:
juice of 1/2 lemon
1 tbsp apple cider vinegar
2 tbsp olive oil
1 clove garlic
salt and pepper, to taste

1. Cook quinoa in water until all the water is absorbed, about 15 minutes. Remove from heat and cool.
2.  Mix all the dressing ingredients in a small bowl.
3. When quinoa is cool, mix remaining salad ingredients together with the quinoa.
4. Pour dressing over the salad and toss to combine.