Summer Lentil Salad

A spoonful of Summer Lentil Salad
Lentils, with a shape somewhat resembling coins, are symbols of riches and prosperity in Italy. After eight long years, we have finally sold my childhood home this week. What better way to celebrate this little boon than with these symbols of financial good fortune?

Rather than the golden-egg-laying goose the house was expected to be, it morphed into an albatross that created unanticipated familial stress over the last eight years. My oldest sibling wanted to sell immediately, during the real estate collapse, while another mentioned keeping it for 45 years. I managed, surprisingly, to remain neutral over most of the years (caught up in my own personal turmoil, I suppose) until last year – then my exasperation bubbled up, boiled over. Get me out of here – I want to take my share and run! Trouble with the tenants, damage to the property, lawsuits and disagreements between us brought me to the verge of walking away. This house and all its complications was my last fetter to my siblings. Now, no longer financially shackled, I can, should I chose to, slip away never to be found again. Not that I want to, but there’s something liberating in realizing that I could.

Tonight, before I celebrate with my lentil salad, I say thank you to my mom and dad for making this financial provision. I am grateful for this good fortune and I hope to use my portion in a manner that will make them proud.


Lentil Salad

This salad is best served at room temperature.

Ingredients

  • ⅓ cup apple cider vinegar
  • 1 ½ teaspoon dried thyme
  • 1 clove garlic, finely grated
  • 1 teaspoon sugar
  • 1 Tablespoon Dijon mustard
  • ⅓ cup olive oil
  • 1 cup lentils
  • 1 cup frozen corn
  • ⅓ cup red pepper, chopped
  • 1 large or two small carrots, shredded (about 1 cup)
  • ⅓ cup onion, chopped
  • ¼ head cabbage, shredded (about 3 cups)
  • ½ cup Feta cheese
  • Salt and pepper to taste

Directions

  1. In a small bowl, whisk together vinegar, thyme, garlic, sugar and Dijon. Add olive oil in a steady stream, whisking constantly. Set dressing aside.
  2. Cook lentils according to package directions.
  3. While lentils are cooking, in a medium size skillet over high heat, sauté corn, red pepper, carrot and onion until softened and onions are translucent. Do not brown.
  4. Place cabbage in a large bowl.  Drain lentils.  Cover cabbage with warm lentils and sautéed vegetables to help soften cabbage. While salad is still warm, fold in dressing and feta cheese. Cover salad and let rest for 30 minutes at room temperature to allow flavors to meld. Before serving, season with salt and pepper.

Thai Peanut Chicken Rice Bowls

thai-peanut-chicken-rice-bowl

Thai Peanut Chicken Rice Bowl

Ingredients

  • 1 cup cucumber, thinly sliced
  • 2 Tablespoons green onions, thinly sliced
  • 2 Tablespoons rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon sugar
  • 1/8 teaspoon salt
  • ¼ cup bottled peanut sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 cup cooked brown rice
  • 1 cup edamame, sprinkled with salt
  • 1 cup cooked chicken breast, thinly sliced
  • 1 bunch cilantro, roughly chopped

Directions

  1. To marinate cucumbers, combine first 7 ingredients and let sit for at least 30 minutes, but preferably overnight.
  2. To make dressing, combine next three ingredients and set aside.
  3. Divide rice between four bowls. Arrange edamame, chicken and cilantro on top of rice. Add marinated cucumbers.
  4. Drizzle with peanut dressing