You didn’t hear from us last week because my father (and Maggy and Sharon’s grandfather) died a week ago Friday. We didn’t have time (nor were we particularly motivated) to post last week. Thanks for understanding.
On a happy note, we celebrated Maggy’s thirtieth birthday this past Saturday night. We’ll share some of the recipes and details of that party very soon.
In the meantime we’re featuring a main-course meatless salad–Bowtie, Lentil, and Arugula Salad with Tomatoes and Red Onion. By giving the lentils a little bit of a head start, it’s possible to cook them and the pasta together right in the same pot. Add in a few vegetables and a handful of salad greens, and you’ve got a complete main course. But with Memorial Day weekend coming up, it’ll make a great side dish with that fried chicken or barbecue chicken or ribs that might be on your menu.
- 1 cup dry lentils
- 6 ounces (about 2½ cups) uncooked bowtie pasta
- 1 medium-large tomato, cut into small dice
- 1 medium-large carrot, peeled and grated
- ¼ medium red onion (about ½ cup) sliced thin
- ¼ cup chopped fresh basil
- 2 cups packed arugula (or other baby lettuces)
- ¼ cup extra-virgin olive oil
- Ground black pepper
- 2 tablespoons balsamic vinegar
- Bring 1½ quarts (6 cups) of water to boil in a large saucepan or small Dutch oven over high heat. Add lentils and a sprinkling of salt; return to a boil. Reduce heat to medium-low and cook, uncovered, for 10 minutes. Add pasta and return to a boil; continue to cook until lentils and pasta are just tender, about 10 minutes longer. Drain and turn onto a rimmed baking sheet; cool.
- Meanwhile, dice tomato, grate carrot, slice onion, chop basil and add these ingredients, along with the lentils and pasta to a large bowl. Add oil and a sprinkling of salt and pepper; toss to coat. Drizzle in vinegar; toss to coat again. Adjust seasonings and serve.