Butternut Squash and Black Bean Salad with Tahini Dressing

Public Service Announcement:  Bathing-suit season is coming.  It just is, you can't stop it.  This salad is tasty, satisfying and figure-friendly so you don't have to starve yourself in order to fit into last years summer sundresses.  You're welcome.

This started out as a recipe from Real Simple's February 2012 issue but numerous modifications ended up being made due to lacking some of the ingredients that I thought I had upon setting out to make it.  I seem to be continuing with my Squash and Black Beans theme - see it here and here, but this time it wasn't intentional.  I have no idea where that can of garbanzo beans ended up :-/

BUT my version was so good, I wouldn't hesitate to make it again.

I adapted the Tahini dressing using some really lovely Meyer Lemon Olive Oil and a White Balsamic Vinegar that I received as a Christmas present.  The original recipe called for plain olive oil and lemon juice, but I was out of lemons so I snuck the lemon flavor in using the infused olive oil and added the white balsamic vinegar for the acid component.  It was delicious, but if you don't have those items just go back to the original recipe.

For the chicken, I didn't follow Real Simple's method at all, rather I used my own favorite (and delicious, and easy) Buttermilk-Herb Chicken recipe (this time, I used a combination of parsley and thyme for the herbs).  I marinated the butterflied boneless, skinless chicken breast for about 3 or 4 hours, then broiled the pieces on high for about 9-10 minutes.  They were perfectly juicy on the inside but a little crisp on the outside, just the way I like it.

I filled out the salad with more veggies, because really, can you ever have too many veggies?  Nope.  Oh, and I also added crumbled goat cheese because it just seemed like the right thing to do.  I didn't regret it one bit.

Butternut Squash and Black Bean Salad with Buttermilk-Herb Chicken, Goat Cheese and Tahini Dressing
serves 2
adapted from Real Simple

1/2 medium butternut squash, peeled and cut into 1'' chunks
1 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 ground black pepper

1/3 cup tahini
1/3 cup water
1 tablespoon meyer lemon infused olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

6 cups lettuce, cut into bite sized pieces
1/2 english cucumber, thinly sliced
1/2 cup grape tomatoes
2 green onions, thinly sliced
1/2 of a (15.5 oz) can of black beans, drained and rinsed
2 oz goat cheese, crumbled

Buttermilk-Herb Chicken, cooked and sliced - see my recipe here

Heat oven to 425 degrees and line a rimmed baking sheet with foil.  Toss the squash with 1 tablespoon extra virgin olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.  Roast 25-35 minutes, flipping the pieces once after 15-20 minutes.

Meanwhile, prepare the dressing:  In a small bowl, whisk together the tahini, water, lemon-infused olive oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper.

To serve:  Divide the lettuce, cucumbers, tomatoes and green onions among the plates and top with the black beans, roasted squash, crumbled goat cheese, and the sliced, cooked chicken.  Drizzle with the dressing.

And I may have ended the evening with a palm-full of these delightful little morsels.

I'm really kicking myself for not picking up an entire case of them at Trader Joe's.  They are about 3 times cheaper at TJ's than Sweet Riot's version and they are equally as amazing.  But maybe it's a good thing that I didn't, you know, with bikini season on the horizon and all.  

Are you ready to start rocking the sandals, tank tops and bikinis yet?  What is your favorite meal when you're trying to fit back into those summer clothes of yours?

Butternut Squash and Black Bean Salad with Tahini Dressing

Public Service Announcement:  Bathing-suit season is coming.  It just is, you can't stop it.  This salad is tasty, satisfying and figure-friendly so you don't have to starve yourself in order to fit into last years summer sundresses.  You're welcome.

This started out as a recipe from Real Simple's February 2012 issue but numerous modifications ended up being made due to lacking some of the ingredients that I thought I had upon setting out to make it.  I seem to be continuing with my Squash and Black Beans theme - see it here and here, but this time it wasn't intentional.  I have no idea where that can of garbanzo beans ended up :-/

BUT my version was so good, I wouldn't hesitate to make it again.

I adapted the Tahini dressing using some really lovely Meyer Lemon Olive Oil and a White Balsamic Vinegar that I received as a Christmas present.  The original recipe called for plain olive oil and lemon juice, but I was out of lemons so I snuck the lemon flavor in using the infused olive oil and added the white balsamic vinegar for the acid component.  It was delicious, but if you don't have those items just go back to the original recipe.

For the chicken, I didn't follow Real Simple's method at all, rather I used my own favorite (and delicious, and easy) Buttermilk-Herb Chicken recipe (this time, I used a combination of parsley and thyme for the herbs).  I marinated the butterflied boneless, skinless chicken breast for about 3 or 4 hours, then broiled the pieces on high for about 9-10 minutes.  They were perfectly juicy on the inside but a little crisp on the outside, just the way I like it.

I filled out the salad with more veggies, because really, can you ever have too many veggies?  Nope.  Oh, and I also added crumbled goat cheese because it just seemed like the right thing to do.  I didn't regret it one bit.

Butternut Squash and Black Bean Salad with Buttermilk-Herb Chicken, Goat Cheese and Tahini Dressing
serves 2
adapted from Real Simple

1/2 medium butternut squash, peeled and cut into 1'' chunks
1 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/8 ground black pepper

1/3 cup tahini
1/3 cup water
1 tablespoon meyer lemon infused olive oil
2 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

6 cups lettuce, cut into bite sized pieces
1/2 english cucumber, thinly sliced
1/2 cup grape tomatoes
2 green onions, thinly sliced
1/2 of a (15.5 oz) can of black beans, drained and rinsed
2 oz goat cheese, crumbled

Buttermilk-Herb Chicken, cooked and sliced - see my recipe here

Heat oven to 425 degrees and line a rimmed baking sheet with foil.  Toss the squash with 1 tablespoon extra virgin olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.  Roast 25-35 minutes, flipping the pieces once after 15-20 minutes.

Meanwhile, prepare the dressing:  In a small bowl, whisk together the tahini, water, lemon-infused olive oil, vinegar, 1/4 teaspoon salt and 1/8 teaspoon pepper.

To serve:  Divide the lettuce, cucumbers, tomatoes and green onions among the plates and top with the black beans, roasted squash, crumbled goat cheese, and the sliced, cooked chicken.  Drizzle with the dressing.

And I may have ended the evening with a palm-full of these delightful little morsels.

I'm really kicking myself for not picking up an entire case of them at Trader Joe's.  They are about 3 times cheaper at TJ's than Sweet Riot's version and they are equally as amazing.  But maybe it's a good thing that I didn't, you know, with bikini season on the horizon and all.  

Are you ready to start rocking the sandals, tank tops and bikinis yet?  What is your favorite meal when you're trying to fit back into those summer clothes of yours?

Happy Birthday to Me!

Even though today is my 28th Birthday, Brian and I celebrated it over the weekend.  On Saturday, my hubby cooked me a three course dinner paying tribute to squash.  Let me explain...

For the last 2 or 3 years worth of our birthdays, we have celebrated Iron Chef style.  Here's how it goes:  the birthday boy or girl gets to name a "secret ingredient" and the other person makes a special meal using that ingredient, but the actual dish is a surprise until it is served - a la Iron Chef.  We do things a little differently than the TV show though (ya know, since neither one of us has any professional training,  sous chefs, or a fully stocked grocery store in our kitchen).  First, we allow more than just one hour to prepare the meal.  Some days I can barely get a "regular" dinner on the table in an hour or less, let alone a special birthday dinner, so we can take as long as we need.  Second, the one celebrating their birthday tries to give "the Chef" about a week's notice on their choice of "secret ingredient" so the Chef can come up with a meal plan and pick up the necessary items from the grocery store.  And last, there is no requirement on number of courses to be served and no judging, just enjoying!

This year, Brian took our little Birthday Secret Ingredient Challenge to a whole other level!  He planned and executed three elegant courses that showcased my choice of ingredient and elevated it to something worthy of a more prestigious title than simply "squash".  Not only did he plan and cook, but he printed out a menu, set the table, lit candles and had jazzy Christmas music playing in the background.  All I know is, I better bring my A-Game for his birthday next year!

The Menu

The First Course was the most divine soup I have ever tasted.  Brian roasted butternut squash and then pureed it with vegetable stock, cream, ginger and honey (and probably a few other things).  He topped it with a delicate swirl of sour cream and a dusting of fresh thyme.  Wow, totally blew me away!  I could have been satisfied with just the soup but there was more...



To my delight, the Second Course highlighted three more kinds of squash!  Brian roasted acorn squash and mashed it to serve as a bed for a pan-seared chicken breast.  Then he assembled a trio of julienned summer squash, zucchini and carrots which he sauteed and as a side dish he created an Herbed Quinoa Pilaf with Leeks.  I loved the sage and thyme in the quinoa as they complimented the nuttiness of the roasted acorn squash and the earthiness of the summer squash, zucchini and carrot trio.

On to dessert and Brian wowed me again!  He managed to incorporate yet another species within the Cucurbita genus (at the bottom of the menu Brian prepared, he even gave some scientific information and history the squash, similar to the commentary provided by Alton Brown during each episode of Iron Chef).  We ended the meal with a delicious homemade pumpkin roll with cream cheese filling that he served with some decaf (pumpkin spice) coffee.

I couldn't believe the amount of thought and level of detail that Brian went into in order to make such a special, elegant and delicious meal.  It was definitely one of the best birthdays I've ever had, and if it's any indication of how the rest of my 28th (or is it 29th?) year is going to look, I am in for a great year!

Happy Birthday to Me!

Even though today is my 28th Birthday, Brian and I celebrated it over the weekend.  On Saturday, my hubby cooked me a three course dinner paying tribute to squash.  Let me explain...

For the last 2 or 3 years worth of our birthdays, we have celebrated Iron Chef style.  Here's how it goes:  the birthday boy or girl gets to name a "secret ingredient" and the other person makes a special meal using that ingredient, but the actual dish is a surprise until it is served - a la Iron Chef.  We do things a little differently than the TV show though (ya know, since neither one of us has any professional training,  sous chefs, or a fully stocked grocery store in our kitchen).  First, we allow more than just one hour to prepare the meal.  Some days I can barely get a "regular" dinner on the table in an hour or less, let alone a special birthday dinner, so we can take as long as we need.  Second, the one celebrating their birthday tries to give "the Chef" about a week's notice on their choice of "secret ingredient" so the Chef can come up with a meal plan and pick up the necessary items from the grocery store.  And last, there is no requirement on number of courses to be served and no judging, just enjoying!

This year, Brian took our little Birthday Secret Ingredient Challenge to a whole other level!  He planned and executed three elegant courses that showcased my choice of ingredient and elevated it to something worthy of a more prestigious title than simply "squash".  Not only did he plan and cook, but he printed out a menu, set the table, lit candles and had jazzy Christmas music playing in the background.  All I know is, I better bring my A-Game for his birthday next year!

The Menu

The First Course was the most divine soup I have ever tasted.  Brian roasted butternut squash and then pureed it with vegetable stock, cream, ginger and honey (and probably a few other things).  He topped it with a delicate swirl of sour cream and a dusting of fresh thyme.  Wow, totally blew me away!  I could have been satisfied with just the soup but there was more...



To my delight, the Second Course highlighted three more kinds of squash!  Brian roasted acorn squash and mashed it to serve as a bed for a pan-seared chicken breast.  Then he assembled a trio of julienned summer squash, zucchini and carrots which he sauteed and as a side dish he created an Herbed Quinoa Pilaf with Leeks.  I loved the sage and thyme in the quinoa as they complimented the nuttiness of the roasted acorn squash and the earthiness of the summer squash, zucchini and carrot trio.

On to dessert and Brian wowed me again!  He managed to incorporate yet another species within the Cucurbita genus (at the bottom of the menu Brian prepared, he even gave some scientific information and history the squash, similar to the commentary provided by Alton Brown during each episode of Iron Chef).  We ended the meal with a delicious homemade pumpkin roll with cream cheese filling that he served with some decaf (pumpkin spice) coffee.

I couldn't believe the amount of thought and level of detail that Brian went into in order to make such a special, elegant and delicious meal.  It was definitely one of the best birthdays I've ever had, and if it's any indication of how the rest of my 28th (or is it 29th?) year is going to look, I am in for a great year!

Roasted Pork with Butternut Squash

As I mentioned in my last post, since Brian's return home we have been enjoying some delicious meals together.  This was the second dinner I cooked for Brian, and we enjoyed it every bit as much as the Salmon Tacos with Creamy Guacamole of the night before.

Another recipe inspired by September's issue of Cooking Light, this one showcased the heartier, Fall flavors that both Brian and I enjoy, but of course I can never leave a recipe alone so this version adds garlic and omits potatoes, since I didn't have any.  This meal came together quickly and I served up a simple mixed greens salad and some sauteed kale with garlic on the side.

Roasted Pork with Butternut Squash
serves 2
adapted from Cooking Light

2 cups chopped, peeled butternut squash (1 1/2 to 2 inch chunks)
2 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme, divided
2 teaspoons chopped fresh sage, divided
salt and pepper
1 lb pork tenderloin, trimmed of any excess fat
1/4 cup dry white wine or Sherry
2 cloves garlic, chopped

Preheat oven to 425 degrees.  In a baking dish lined with aluminum foil, toss butternut squash with 1 tablespoon olive oil and add 1 teaspoon of the fresh thyme, 1 teaspoon of the fresh sage and season with salt and pepper, tossing to coat all pieces evenly.  Roast vegetables in the oven for 30 minutes, turning the pieces over after 15 minutes.

While the squash is roasting, heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.  Season the pork tenderloin with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  Add pork tenderloin to the hot pan and sear on all sides, about 4-5 minutes total.  Deglaze the pan with the white wine or sherry and add the chopped garlic and remaining 1 teaspoon each of sage and thyme, using a wooden spoon to stir up any brown bits.  Transfer skillet into the 425-degree oven and roast for 12 minutes or until the internal temperature of the pork reaches 145 degrees.  Remove skillet from oven once desired level of doneness is reached and cover pan with aluminum foil to allow it to rest for 5 minutes or until squash is ready.  Slice pork and serve with accumulated sauce/juices alongside the roasted squash.

We thought the sauteed kale made a great side-dish and really complimented the fall-flavors of the pork and squash.  We also enjoyed this dinner with a glass of locally-produced Chateau Soleil Chardonnay from Florida Estates Winery that I had picked up a couple of weeks ago.  C'est bon!

Roasted Pork with Butternut Squash

As I mentioned in my last post, since Brian's return home we have been enjoying some delicious meals together.  This was the second dinner I cooked for Brian, and we enjoyed it every bit as much as the Salmon Tacos with Creamy Guacamole of the night before.

Another recipe inspired by September's issue of Cooking Light, this one showcased the heartier, Fall flavors that both Brian and I enjoy, but of course I can never leave a recipe alone so this version adds garlic and omits potatoes, since I didn't have any.  This meal came together quickly and I served up a simple mixed greens salad and some sauteed kale with garlic on the side.

Roasted Pork with Butternut Squash
serves 2
adapted from Cooking Light

2 cups chopped, peeled butternut squash (1 1/2 to 2 inch chunks)
2 tablespoons olive oil, divided
2 teaspoons chopped fresh thyme, divided
2 teaspoons chopped fresh sage, divided
salt and pepper
1 lb pork tenderloin, trimmed of any excess fat
1/4 cup dry white wine or Sherry
2 cloves garlic, chopped

Preheat oven to 425 degrees.  In a baking dish lined with aluminum foil, toss butternut squash with 1 tablespoon olive oil and add 1 teaspoon of the fresh thyme, 1 teaspoon of the fresh sage and season with salt and pepper, tossing to coat all pieces evenly.  Roast vegetables in the oven for 30 minutes, turning the pieces over after 15 minutes.

While the squash is roasting, heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.  Season the pork tenderloin with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.  Add pork tenderloin to the hot pan and sear on all sides, about 4-5 minutes total.  Deglaze the pan with the white wine or sherry and add the chopped garlic and remaining 1 teaspoon each of sage and thyme, using a wooden spoon to stir up any brown bits.  Transfer skillet into the 425-degree oven and roast for 12 minutes or until the internal temperature of the pork reaches 145 degrees.  Remove skillet from oven once desired level of doneness is reached and cover pan with aluminum foil to allow it to rest for 5 minutes or until squash is ready.  Slice pork and serve with accumulated sauce/juices alongside the roasted squash.

We thought the sauteed kale made a great side-dish and really complimented the fall-flavors of the pork and squash.  We also enjoyed this dinner with a glass of locally-produced Chateau Soleil Chardonnay from Florida Estates Winery that I had picked up a couple of weeks ago.  C'est bon!

Spaghetti Squash with Kale and Sausage

B has been out of the country for the last two weeks.  Happily, it's just a short deployment and he will be home in another two weeks or so (YAY for passing the half-way point!).  

For previous deployments, I used to fall into some bad food-habits, mainly eating too many convenience foods:  Lean Cuisines, canned soups and bowls of cold cereal.  In other words, processed junk.  Sure, I would supplement with daily salads (I cannot live without salads) but I rarely cooked meals for myself.  Have you ever tried cooking for one?  I can tell you, it's not easy, and I always wind up with leftovers.  Leftovers themselves are not a bad thing, but nobody wants to eat the same thing day in and day out, so I would just use that as an excuse not to cook.  Well, not this time.  

This deployment, I made a personal commitment to avoid falling into my old habits.  No frozen meals, no cans of soup.  Real meals, healthy, whole ingredients.  The way B and I like to eat.

Spaghetti Squash with Tomato Sauce, Sauteed Vegetables and Italian Sausage

serves 1

3-4 oz mild Italian sausage (removed from casings)

1 tsp olive oil

1/4 medium yellow onion, diced

2 small mushrooms, roughly chopped

2 cups kale, roughly chopped (just the leaves, the stems removed)

salt and pepper, to taste

1/2 tsp red wine vinegar

1/2 cup cooked, prepared spaghetti squash (check out this how-to guide)

1/2 cup tomato sauce, prepared and heated through (I had leftover homemade sauce, but you could use prepared sauce from the jar)

1 Tbsp parmesan cheese, grated

Saute italian sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon, until fully cooked all the way through.  Remove sausage to a paper towel-lined plate to drain some of the fat.  Heat 1 teaspoon olive oil in same skillet (if there is some fat left in the pan from cooking the sausage, you can omit the oil here).  In the same skillet, saute onion until almost translucent (about 5 minutes) over medium-low heat.  Add chopped mushrooms and kale to skillet with the onions and stir frequently, for 5-6 minutes, until kale is wilted and mushrooms are cooked through, season with salt and pepper if desired.  Add red wine vinegar and stir.  Return sausage to the pan and toss with the vegetables.

Plate the cooked spaghetti squash and top with the tomato sauce.  Add sausage and vegetables on top of the sauce and sprinkle on the grated parmesan cheese.  

Spaghetti Squash with Kale and Sausage

B has been out of the country for the last two weeks.  Happily, it's just a short deployment and he will be home in another two weeks or so (YAY for passing the half-way point!).  

For previous deployments, I used to fall into some bad food-habits, mainly eating too many convenience foods:  Lean Cuisines, canned soups and bowls of cold cereal.  In other words, processed junk.  Sure, I would supplement with daily salads (I cannot live without salads) but I rarely cooked meals for myself.  Have you ever tried cooking for one?  I can tell you, it's not easy, and I always wind up with leftovers.  Leftovers themselves are not a bad thing, but nobody wants to eat the same thing day in and day out, so I would just use that as an excuse not to cook.  Well, not this time.  

This deployment, I made a personal commitment to avoid falling into my old habits.  No frozen meals, no cans of soup.  Real meals, healthy, whole ingredients.  The way B and I like to eat.

Spaghetti Squash with Tomato Sauce, Sauteed Vegetables and Italian Sausage

serves 1

3-4 oz mild Italian sausage (removed from casings)

1 tsp olive oil

1/4 medium yellow onion, diced

2 small mushrooms, roughly chopped

2 cups kale, roughly chopped (just the leaves, the stems removed)

salt and pepper, to taste

1/2 tsp red wine vinegar

1/2 cup cooked, prepared spaghetti squash (check out this how-to guide)

1/2 cup tomato sauce, prepared and heated through (I had leftover homemade sauce, but you could use prepared sauce from the jar)

1 Tbsp parmesan cheese, grated

Saute italian sausage in a medium skillet over medium-high heat, breaking it up with a wooden spoon, until fully cooked all the way through.  Remove sausage to a paper towel-lined plate to drain some of the fat.  Heat 1 teaspoon olive oil in same skillet (if there is some fat left in the pan from cooking the sausage, you can omit the oil here).  In the same skillet, saute onion until almost translucent (about 5 minutes) over medium-low heat.  Add chopped mushrooms and kale to skillet with the onions and stir frequently, for 5-6 minutes, until kale is wilted and mushrooms are cooked through, season with salt and pepper if desired.  Add red wine vinegar and stir.  Return sausage to the pan and toss with the vegetables.

Plate the cooked spaghetti squash and top with the tomato sauce.  Add sausage and vegetables on top of the sauce and sprinkle on the grated parmesan cheese.  

Mixed Green Salad with Roasted Butternut Squash, Herbed Lentils and Goat Cheese

I whipped up this salad with roasted butternut squash and herbed lentils last week in order to reinvent some leftovers I had.  


One of my favorite dinners to make at home is the Barefoot Contessa's Salmon with de Puy Lentils - it's hearty and filling, healthy and doesn't take too long to make so it's great for a weeknight.  Another great thing about these lentils is that they taste fabulous the next day too, so they make a perfect light lunch.  


I reheated the lentils and served them over some mixed salad greens with matchstick-chopped carrots, roasted butternut squash, sliced avocado, goat cheese and a quick homemade balsamic vinaigrette.  Paired with a glass of chardonnay, this made a perfect meatless dinner for one.  I hope you try it, you won't be disappointed!

Sorry for the crappy photo, the natural light was all gone by the time I sat down to dinner.

Herbed de Puy Lentils
recipe serves 2 as a side-dish, plus you'll have leftovers
adapted from The Barefoot Contessa

1/2 cup French green lentils, du Puy

1 tablespoon olive oil

1/2 cup chopped yellow onion

1/2 cup chopped leeks (white and light green parts only)

1/2 tsp fresh thyme

1/4 tsp kosher salt

dash fresh ground black pepper

1/2 Tbsp minced fresh garlic

1/2 cup chopped celery

1/2 cup chopped carrots

scant 1/2 cup low sodium chicken stock

1/2 Tbsp tomato paste

1/2 Tbsp red wine vinegar

Place the lentils in a heat proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a sauté pan, add, onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent.

Add garlic and cook for 2 more minutes. Add celery, carrots, chicken stock, lentils and tomato paste. Cover and simmer over low heat for 20 minutes, until lentils are tender. Add the vinegar and season to taste.

Roasted Butternut Squash

serves 1-2, depending how hungry you are

1 cup butternut squash, peeled and chopped into 1/2 inch cubes

1-2 tsp olive oil

salt and pepper, to taste

Preheat oven to 400.  Toss squash with olive oil, salt and pepper directly on a foil-lined baking sheet.  Roast in the oven 25-35 minutes, stirring to flip the pieces over every 10 minutes, until evenly caramelized and golden.  

Mixed Greens Salad with Roasted Butternut Squash, Herbed Lentils, Avocado and Goat Cheese

Layer mixed greens and julienned carrots in a large bowl.  Top with the lentils, followed by the roasted squash and sliced avocado.  Crumble about 1 oz goat cheese onto salad and drizzle with balsamic vinaigrette.  

Mixed Green Salad with Roasted Butternut Squash, Herbed Lentils and Goat Cheese

I whipped up this salad with roasted butternut squash and herbed lentils last week in order to reinvent some leftovers I had.  


One of my favorite dinners to make at home is the Barefoot Contessa's Salmon with de Puy Lentils - it's hearty and filling, healthy and doesn't take too long to make so it's great for a weeknight.  Another great thing about these lentils is that they taste fabulous the next day too, so they make a perfect light lunch.  


I reheated the lentils and served them over some mixed salad greens with matchstick-chopped carrots, roasted butternut squash, sliced avocado, goat cheese and a quick homemade balsamic vinaigrette.  Paired with a glass of chardonnay, this made a perfect meatless dinner for one.  I hope you try it, you won't be disappointed!

Sorry for the crappy photo, the natural light was all gone by the time I sat down to dinner.

Herbed de Puy Lentils
recipe serves 2 as a side-dish, plus you'll have leftovers
adapted from The Barefoot Contessa

1/2 cup French green lentils, du Puy

1 tablespoon olive oil

1/2 cup chopped yellow onion

1/2 cup chopped leeks (white and light green parts only)

1/2 tsp fresh thyme

1/4 tsp kosher salt

dash fresh ground black pepper

1/2 Tbsp minced fresh garlic

1/2 cup chopped celery

1/2 cup chopped carrots

scant 1/2 cup low sodium chicken stock

1/2 Tbsp tomato paste

1/2 Tbsp red wine vinegar

Place the lentils in a heat proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Meanwhile, heat the oil in a sauté pan, add, onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent.

Add garlic and cook for 2 more minutes. Add celery, carrots, chicken stock, lentils and tomato paste. Cover and simmer over low heat for 20 minutes, until lentils are tender. Add the vinegar and season to taste.

Roasted Butternut Squash

serves 1-2, depending how hungry you are

1 cup butternut squash, peeled and chopped into 1/2 inch cubes

1-2 tsp olive oil

salt and pepper, to taste

Preheat oven to 400.  Toss squash with olive oil, salt and pepper directly on a foil-lined baking sheet.  Roast in the oven 25-35 minutes, stirring to flip the pieces over every 10 minutes, until evenly caramelized and golden.  

Mixed Greens Salad with Roasted Butternut Squash, Herbed Lentils, Avocado and Goat Cheese

Layer mixed greens and julienned carrots in a large bowl.  Top with the lentils, followed by the roasted squash and sliced avocado.  Crumble about 1 oz goat cheese onto salad and drizzle with balsamic vinaigrette.