Lemony Lentils with Asparagus and Za'atar

There are some ingredients that just sit and sit in our kitchen. We've had packages of dried beans and triticale berries that have been tucked away for months... ok, years. The same can be said for lentils. I just never think to do anything with them. It's not the first thing I reach for. But once in a while I consider all the wonderful things I can do with those neglected items and something magical comes to fruition. 

It's been a delight to have asparagus back in our lives. I really missed those vibrant green stalks and was thrilled when our food coop offered them as part of their bulk selection. They've been on top of every salad, every pasta dish, and, now, these lentils. A zingy lemon dressing and a sprinkle of za'atar give it depth and brightness, all the things you want in a side paired with grilled fish, meat, and vegetables. 

All of this has inspired me to bust out the triticale berries and they're now soaking in a bowl on the counter. It'll become a salad/side dish to bring to the Cape this weekend. I've learned it's best to prepare big batches of food in advance, to limit the amount of kitchen time. I have more important things to do. Hammocks to lay in. Gin and tonics to drink. #priorities

I've been distracted these last few weeks with photography projects (all good stuff, but, you know, I could use a little vacation right now), so I forgot to share this interview I did over on Food52. I talk all about the things that inspire me and my love for salads.  

Lemony Lentils with Asparagus and Za'atar

Yield
6-8 servings

Ingredients
1.5 cups lentils
4.5 cups water
1/2 yellow onion, diced
2 large carrots, peeled and diced
Kosher salt
1/2 lb asparagus, trimmed and stalks cut into 3/4 inch pieces
Olive oil
1 teaspoon za'atar
Zest and juice of 1 lemon
1/2 teaspoon chopped rosemary

Directions
1. Place the lentils, onion and carrot to a pot. Cover with water by 1 inch. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, until lentils are tender. Drain the lentils and vegetables in a colander and set aside.

2. Heat 1 tablespoon of olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes. Season with salt, to taste.

3. In a serving bowl, whisk together 3 tablespoons olive oil, the lemon juice, chopped rosemary, and 1/4 teaspoon salt. Transfer the lentils and vegetables to the dressing and toss to combine. Sprinkle with cooked asparagus, za'atar, lemon zest, and some kosher salt. 

Linguine with Mint Pesto and Corn

Finally, a sunny day. It was so gloomy last week and it definitely brought everyone's mood way down. On the plus side, the cloudy, slightly damp weather has produced some wonderful green grass. Our lawn has never looked so good. We spent last weekend on the Cape where we got to celebrate Derby Day with our neighbors (there was fried turkey and Mint Juleps) and Mother's Day with Eric's mom. We've both been busy and will continue to be over the next few weeks, so it was good that we took the time to spend a few days down there. 

I was surprised to see corn at the store the other day (maybe it's because it hasn't felt remotely like summer around here), but I didn't really question it. I can eat corn all the time and in July and August, that's pretty much the case. It adds a lovely sweetness to dishes (and I love the pop of color), so I think it goes especially well with pasta. This is a favorite way to serve it: dressed in pesto and topped with slivered almonds for a little texture. 

Linguine with Mint Pesto and Corn

Yield
4 servings

Ingredients
1 pound linguine
1/3 cup packed mint leaves
1/4 cup packed parsley leaves
2 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1 small onion, finely chopped
1/4 cup slivered almonds
3 tablespoons olive oil
Salt
3 ears uncooked corn

Directions
1. Bring a large pot of salted water to a boil. Following the instructions on the packaging, cook the pasta until al dente. 

2. In the bowl of a food processor, add the garlic and half of the slivered almonds and pulse until it has turned into a coarse paste. Add the mint, parsley, lemon juice, lemon zest, and olive oil and pulse until blended. 

3. Transfer to a bowl and season with salt, to taste.

4. Using a knife, shave corn kernels into a bowl.

5. Add remaining olive oil to a sauté pan set over medium-high heat. Add onion and cook for two minutes.  Add corn and season with salt. Cook for another two minutes. 

6. Transfer drained pasta to the pan with the corn and onion. Stir in pesto and toss to combine. Top with more slivered almonds.

Roasted Rainbow Carrots with Mozzarella

If I had gone to the store before I began cooking, who knows what this dish would've turned into. No doubt I'd complicate things more than I needed to. Sometimes I find it's best to work with fewer ingredients and see what comes about. Carrots with basil and mozzarella? Never would've considered it. But this is what I had in the fridge and, therefore, that's what I was preparing for dinner. The carrots were procured at our local farmer's market just a few days before. I couldn't resist those multihued bundles. They had to be mine. What I love about roasting or grilling carrots unpeeled is that the inside gets tender,while the outside holds on to some texture. I could've put these on anything or just served them as is, but the creamy cheese, fresh herbs and lemon zest give the dish a great summer vibe. 

Roasted Rainbow Carrots with Mozzarella

Yield
4 servings

Ingredients
1 pound rainbow carrots (or just orange if you can't find rainbow), rinsed with water and dried
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
4 ounces fresh mozzarella
Fresh basil
1 teaspoon lemon zest
Black pepper
Salt
Olive oil

Directions

1. Preheat the oven to 375 degrees. Line a baking pan with parchment paper.

2. If some of the carrots are larger, cut them in half. Place the carrots on the prepared baking pan and drizzle some olive oil over them. Turn to coat each carrot. Season with cumin, garlic powder, smoked paprika, salt and pepper.

3. Roast in the oven for 15 minutes. Rotate the carrots and return to oven for another 15 minutes, or until they get some color on the outside and are tender.

4. Remove the carrots from the oven. Tear the mozzarella into large chunks and place on a platter. Top with roasted carrots, followed by ripped basil leaves, and lemon zest. Season with salt and black pepper. Finish with a drizzle of olive oil.