New feature: Meatless Mondays
We’ve long done Meatless Mondays (or Tuesdays and Wednesdays) and its not a bad thing to bring into your dinner fold if you’re a major meat eating house. Meatless meals are easier, less expensive and just as nutritious (sometimes more so!)
I’d planned to do a lentil salad last week but grown tired of my recipe. Having a bunch of produce from the market was inspirational & the result amazingly delicious. So I thought I’d share my lentil salad recipe from last week in a new Meatless Monday feature. I’ll be sharing recipes on Sundays now!
Lentil, Kale & Butternut Squash Salad
1 package lentils (I prefer french organic as they stay together through cooking)
1 carton organic veggie broth
2 carrots peeled and chopped
2 celery stalks, sliced thin
1 shallot, minced
1 clove garlic minced
1 small butternut squash
1 bunch lacinto aka dino kale (*its just easier to work with salad wise)
1/2 red pepper chopped
1/2 yellow pepper chopped
1/4 cup cheese shredded - your choice and optional!
3 tbls olive oil **I used toasted pumpkin oil here and it was amazingly subtle!
2 tbls rice wine vinegar **You can use whatever you have. Love this with balsamic too
1 tbls grain mustard
Salt and pepper to taste.
Cube the butternut squash. Place on oiled cookie sheet and cook at 350 degrees until all pieces are tender. Set aside to cool.
While cooking squash, cook lentils in veggie broth. Follow instructions on package. (Normally its 2 cups broth to 1 cup lentils) Drain any extra broth and pour lentils into large bowl. Add all veggies, squash and cheese; mix together. Pour in oil, vinegar and mustard, salt, pepper and mix. Add more salt, pepper, oil or vinegar to your taste. Let set in fridge for 30mins to 1 hour for flavors to merry.
Serve warm or cold!
As a side note, I LOVE La Tourangelle oils. They are always sublime and The Garden has a great selection of them. The pumpkin has rocked my world. Its sooo fall!
Recipe and photo: Jessica Glorieux