The French Green Lentils, also called Puy Lentils, are considered by many cooks to be the best lentils. The oven dried tomatoes and Gorgonzola cheese highlight this tasty salad.
I am quite a fan of corn fritters. They herald the summer with their sunny color. They are easy to make and always a winner at BBQs. The good news is that you do not need to wait for the summer season to have them. When using canned corn, run them briefly under water and drain. Frozen corn needs only to be thawed.
A refreshing pea soup that requires very little time to prepare. The ideal meal for after you have “switched off” for the day. Cooking peas briefly will retain their bright green color and unadulterated taste.
A versatile dish with great color and contrasting flavors done in a jiffy thanks to a pantry staple, canned Cannellini beans. Comfort food in many shapes. A satisfying vegetarian choice, a side dish to your choice of meats and a great pic-nic take along.
It just happened that I was in the mood for a salad and hungry. My neighbor had picked Romaine salad in the morning and was kind enough to give a salad head to me. Using bottled salad dressing from the supermarket aisle was out of the question – I never use them, never ever! This is certainly not a novel dressing idea, there are many versions around. There is an upside to it though. If you have the ingredients on hand, it is tasty and takes minutes to make. I bet it will take less time than running to the next food store to get a bottled one.
Moroccan tomato salad is tasty, easy to prepare and an excellent salad to accompany meat, fish, and grain dishes. Add green olives or capers or preserved lemons but always pick the ripest and firmest tomatoes. I personally prefer to cut tomatoes in slices, they are less prone to get watery.