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 vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.