Lentil Salad

I recently made this recipe for a get together for various college friends. I was looking for a vegetarian recipe that would be hearty. This recipe was an excellent addition to the menu. While the ingredient list on this recipe is somewhat long, it creates great flavors. If there is an ingredient that you do not like, you could easily leave it out or substitute in something else. 

I have recently started using lentils more often. I tend to rely on canned lentils for the convenience. I may need to try using dried lentils to allow more customization. Lentils are versatile and nutritious.

Lentil Salad 

• 2 cans lentils, drained and rinsed
• 1 red onion, diced
• 2 Bell peppers, diced
• 3 carrots, shredded
• 1/2 cup mint or parsley
• 1/2 cup dried apricots, chopped
• 1/2 cup pistachios
• 3 Tbsp. lemon juice
• 1 Tbsp. dijon mustard
• 1 Tbsp. minced garlic
• 1 tsp. ground cumin
• 1 tsp. cinnamon
• 1 tsp. paprika
• 1/2 tsp. ground coriander
• 1/2 tsp. ground black pepper

Combine lentils, red onion, bell pepper, carrots, mint or parsley, and apricot. Make the dressing by blending the lemon juice, dijon mustard, garlic, cumin, cinnamon, paprika, coriander, and black pepper. Add the dressing to the salad ingredients. Refrigerate. Prior to serving, mix in pistachios. Enjoy!

Lemon Pizzelle

Pizzelles are a family classic. The standard flavor is vanilla or anise, but I like to try out other flavors. Anise Pizzelles are delicious, but not universally liked, so I do not make them too often. I made these Lemon Pizzelles for Mom's Birthday. These Lemon Pizzelles were a hit and may make it into the regular rotation of pizzelles.

The nice lemon flavor was subtle but clear. I used lemon extract. Adding in lemon zest would also enhance the lemon flavor. The basic pizzelle recipe is the same for all pizzelles. The recipe makes about 40 pizzelles on my pizzelle baker, so this recipe is great for a party.

Lemon Pizzelle 

• 3 eggs, room temperature
• 3/4 cup sugar
• 1/2 cup butter, melted and cooled
• 2 tsp. lemon extract
• 1 3/4 cup flour
• 2 tsp. baking powder
• powdered sugar for sprinkling

In a large mixing bowl, beat the eggs and sugar. Add the cooled butter and lemon extract. Sift flour and baking powder together; add to the egg mixture. Drop by spoonful onto the heated pizzelle baker. Close to allow the pizzelle to bake, about 1-2 minutes. Remove pizzelles with tongs to a flat surface. Allow to cool. Sprinkle with powdered sugar. Enjoy!

Asian Cucumber Salad

This summer, my cucumber plants have been extremely productive. So we have been eating cucumbers every day and trying to come up with new ways to use cucumbers. I usually enjoy this Tomato and Cucumber Salad, but my tomatoes have not been very productive yet this year.

I found several recipes for Asian Cucumber Salad that I have adapted here. This salad is great on its own or served on a bed of spinach. The flavors are a tasty blend that compliment each other. You can easily adjust the amounts of the ingredients to suit your preferences. If you do not have maple syrup on hand, honey would work well. 

Cucumber Salad 

• 1 large cucumber
• 1 tsp. salt
• 1/4 cup diced chives or green onion
• 1 tsp. ginger paste 
• 1/4 cup vinegar
• 1 Tbsp. soy sauce
• 1 Tbsp. oil
• 1 Tbsp. maple syrup
• 1/2 tsp. chili flakes
• 1 Tbsp. sesame seeds

Score the cucumber with a fork. Thinly slice the cucumber. Spread cucumber in a colander and toss with salt. Allow the cucumbers to sit for 30 minutes for excess water to drain out. Mix together remaining ingredients. Toss sauce with cucumbers. Refrigerate for at least one hour. Enjoy!