Lentil Salad

I love making a large salad at the beginning of the week, makes getting meals ready in snap so much easier! This is a great meal salad served with some crusty bread, maybe some shavings of cheese, but it also works well as a side dish! This recipe can be cut in half, but make the whole amount and share!!

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4 c lentils, French is what I used
Chicken stock, vegetable stock or water, about 5-6 cups

1 large red onion, finely diced
1 c dried currants or dried fruit of choice
1 1/2 c toasted walnuts
3/4 c chopped fresh herbs (basil, oregano, thyme, mint, lemon balm)


Rinse lentils, place in a large pot and cover with enough liquid by about 4 inches. Bring to a boil, reduce heat and simmer for about 25-30 or until tender, but not mushy. Drain any remaining liquid,  add in the onion, fruit, walnuts and herbs. Keep warm.

Make dressing:
1 c extra virgin olive oil (or oil of choice)
1/2 c balsamic vinegar
3 tbsp. grade B maple syrup
2 tbsp. grainy mustard
2 tbsp. capers

Whisk together in a large bowl, to emulsify.

Combine:

1/2 tsp. ground cinnamon
1 tsp. turmeric
2 tsp. ground cumin
1 tsp. ground coriander
3/4 tsp. cardamom
1/4-1/2 tsp. cayenne pepper
kosher salt and fresh black pepper to taste
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg

Whisk these together well and add to dressing, stir well. Drizzle over warm lentils and toss well to combine.

Best served at room temperature!

Millet and Black Bean

This dish can be a meal with some bread and vino or a great side as well. Millet is an under used grain in my opinion, at least here it the states. It is a staple in Africa and Asia (southern if I remember correctly). It can grow in some of the worst condition, where most others would wither and die. It s a small round seed, that comes from a variety of grasses. High in many vitamins, great source of protein (about 1/10 of the grain is protein, gluten free, grows quickly compared others can harvest within about 3 months of planting, which can mean about at least 2 crops if not 3-4.

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Make sure to get some Cayuga Pure Organic beans, (http://www.cporganics.com) over in the fingers lake region, they have some great beans, which is a great way to keep in at least NY state.


1 c millet
2 c water (Vegetable stock or even chicken if you like)
1 c chopped dried fruit and nuts (cranberry papaya, fig, currants. pineapple really what ever you like) I used papaya, cranberry and almonds. (I think, Brazil nuts would be wonderful in this, but again whatever is you fav)
2 c cooked black beans
2 tbsp. butter
2 tbsp. olive oil
kosher salt
fresh ground black pepper
handful of nuts



In a stainless steel pot, heat the butter and oil over medium heat. Add in the millet, stir to coat. Cook for 3-5 minutes stirring, until it just turns golden and smells nutty. Pour in water (stock) bring to a boil, then reduce heat to a simmer. Cover and cook for 30-40 minutes or until liquid is absorbed and millet is al dente.

Toss in the beans, fruit./nuts, season with salt and pepper, return to low heat, stir to heat through. Plate and sprinkle with extra nuts.


We had leftovers, so as a side dish, I browned about 4 tbsp. butter, add a 1/2 tbsp. of **berbere powder cooked the beans/millet until is was slightly caramelized and crispy, Served along side a roasted pork belly....

Berbere Powder:

You will see I use this a few times! Don't forget to check out Little Falls co-op for these spices!!

2 tbsp. paprika
1 1/2  tbsp. ground cardamom (the co-op has the seed, just grind them yourself in a coffee grinder, just don't use it for coffee!!)
1 1/2 tbsp. ground coriander
1 tbsp. ground fenugreek (co-op carries the seed!!)
1 tbsp. ground allspice
1 tbsp. ground cinnamon
1 tbsp. ground turmeric
1 tbsp. fresh ground black pepper
1 tbsp. kosher or sea salt
3 tsp. cayenne pepper (more or less to taste)
1/2 tsp. ground cloves