Warm French Lentils

warm french lentils served on a plate

I could only find French Le Puy lentils in one store locally (and they were old enough to have a layer of dust on top of the bin), so I ordered them online (very reasonable) and two days later this recipe for Warm French Lentils from Ina Garten was in the works. Do we live in an amazing world today or what?

Now, if you don’t like lentils (all 14+ common types? really?) or Dijon mustard, this probably isn’t for you.

But if you do… oh boy, you’re going to love this.

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Spinach Potato Cakes

spinach potato cakes served on a plate

A fantastic Mediterranean side dish, spinach potato cakes pair well with a variety of entrées or can serve as a light lunch by themselves. And the batter can be made the day before, sealed tight, and kept in the refrigerator until you’re ready to cook.

The spinach, young potatoes, and farm fresh eggs are popping up at the markets now (spring).

Good feta should be easy enough to hunt down at your local grocery.

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Roasted Brussels sprouts with sun-dried tomatoes and Kalamata olives

Roasted Brussels sprouts with sun-dried tomatoes and chopped Kalamata olives in a serving dish

I can’t tell you how many times someone’s told me they don’t like Brussels sprouts. Truth be told, I didn’t either. At least not growing up.

Because they had the life boiled out of them. Not to mention all the flavor, texture, and everything nutritious.

But then — and granted this is many years ago now —  I had them roasted.

And happily, I’ve never looked back.

Read more…Roasted Brussels sprouts with sun-dried tomatoes and Kalamata olives