Tag: Mary Pat

Curried Green (Puy) Lentil Salad with Sweet Potatoes, Broccoli, and Kale

Curried Green (Puy) Lentil Salad with Sweet Potatoes, Broccoli, and Kale

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There’s little better pot of gold in the fridge than a lentil salad. Make that curried lentil salad and we’re nudging platinum; you’re rich! Full of protein (add rice for a complete protein), fiber, color, texture, and nutrients, it’s a hefty and quick supper that translates into a week’s lunches at home or work as it travels so perfectly well. Tuck it into a pita or a tortilla. Warm a big spoonful and eat with scrambled eggs; it will love you all the more. See below. 

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Lentils are that perfect landscape upon which almost anything can be planted, grown, and harvested. They’re a warming winter soup or a trusty spring salad. They’re a platter for big hunks of protein when need be.

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Here’s my Salmon on Lentil Risotto. Continue reading “Curried Green (Puy) Lentil Salad with Sweet Potatoes, Broccoli, and Kale”

Squash-Parsnip Soup with Tarragon Sour Cream or Parmesan and Toasted Almonds

Squash-Parsnip Soup with Tarragon Sour Cream or Parmesan and Toasted Almonds

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My friend Mary Pat’s September birthday is always a reason for celebration. I often cook her a birthday dinner and find it a happy excuse to make a fallish meal after a long, long summer.  (Is it fall YET? The garden’s dying, but it’s still in the 80’s. We sat out last night on the deck at 8 o’clock with a drink watching the blood moon.)

below: my front walk milkweed grown for the monarch butterflies

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Here’s the menu that included her favorite dessert (after Cherries Jubilee, Baked Alaska, and Strawberry-Rhubarb Pie):

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I like six people for dinner, eight at the most, so that I can truly pay attention to and hear each person. Otherwise, it’s a party–cacophony– and I approach it very differently.  I also like to cook a lot of recipes that only serve eight. Continue reading “Squash-Parsnip Soup with Tarragon Sour Cream or Parmesan and Toasted Almonds”