Serves 4 to 6
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon.
Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale.
Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.
In medium-sized saucepan, heat oil. Add carrot, celery, and onion, and sauté over medium heat just until onion is soft, about 3 minutes. Add thyme sprig, bay leaf, salt, lentils, and water and bring to a boil. Cover and simmer over medium-low heat for about 18 to 20 minutes, or until lentils are almost tender but still hold their shape and have a bit of bite to them. Drain well and turn out onto baking sheet to cool. Remove thyme stems and bay leaf and discard. Lentils can be made ahead and stored in a closed container for up to 3 days, if you wish.
Cut potatoes in half. In large saucepan, place potatoes and add enough water to cover by 1 in (2.5 cm). Add a dash of salt, if you wish. Boil gently for 15 minutes or until tender but still firm. Remove. Drain and place in large bowl. Stir broth into bowl with cooked potatoes and set aside. Potatoes will absorb broth; they can be refrigerated in broth overnight if you wish.
In small bowl, combine buttermilk, Dijon, lemon juice, honey, salt, and pepper. Vigorously whisk to blend. Add more seasonings, to taste. Dressing can be made ahead and refrigerated in airtight container for a couple of days.
When ready to serve, grease barbecue grate and preheat to 425 F (220 C). Drain any remaining broth from cooked potatoes. Drizzle potatoes with oil and gently toss to coat. Grill potatoes until golden, about 5 to 7 minutes. Turn occasionally. Transfer to large bowl. Add cooked lentils and drizzle with buttermilk dressing. Gently toss to evenly coat. Spoon onto serving platter and scatter with chopped green onions, parsley, and microgreens. Tuck prosciutto in and around, if using. Serve at room temperature, or refrigerate for a couple of hours and serve cold.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.