Arugula, Burrata, and Lentils with Lemon

Sometimes what to make for dinner needs to stem from the question, "What do I want to eat for dinner." Now that seems obvious, but quite frankly what you are eating each evening is probably hinged on many other factors than that one simple question. Time is certainly a huge factor, then there are access to the ingredients, what everyone sitting at your table will actually eat, and any other dietary restrictions you may be under. This weekend though, I asked myself the question while at the market and this is the recipe that came out of it. Warm lentils spiked with vinegar and lemon, draped over fresh greens, with a heap of creamy burrata on top. That is what I want to be eating every meal right now. This will totally change and my kids may have only picked at the lentils (then ate chicken nuggets), but I am definitely going to keep asking myself the question if beauties like this come out of it. 

Arugula, Burrata, and Lentils with Lemon

Imperfect Polish 2017

makes 6-8 sides or 4 main dishes

1 cup lentils

juice of 1 lemon (or about 2 Tablespoons), plus some for serving

2 Tablespoons red wine vinegar

1 Tablespoon Dijon Mustard

olive oil

2 cloves of garlic, minced

1 bay leaf

1 cup chicken stock (or vegetable)

1/4 cup grated parmesan 

1 package of arugula or baby arugula

6 oz burrata, patted dry (you can used buffalo mozzarella as well)

Place the lentils in a heat safe bowl and cover with boiling water. Stir, then let stand for 15 minutes. Drain and set aside. 

Meanwhile, whisk together 2 tablespoons of lemon juice, vinegar, and mustard in a small bowl. Stream in 1/4 cup of olive oil while whisking. Salt and pepper to taste, then set aside. 

Place a large skillet over medium heat. Add 2 tablespoons of olive oil, then the garlic once hot. Cook for 30 seconds, then add the drained lentils. Stir to combine, then add the bay leaf, stock, and a bit of salt and pepper. Bring to a boil, then simmer for 20 minutes or until lentils are tender. Let cool for a bit, then add the parmesan cheese. Taste for seasoning, add salt and pepper if needed. 

To plate, place a pile of arugula on the plate. Top with some of the lentils, a portion of the cheese, a squeeze of lemon, and a few grinds of fresh pepper. 

To make in advance: Make the dressing and lentils up to a day before. Reheat the lentils over low heat on the stove. Then assemble as stated above. 

Enjoy! 

xo

Erin 

Arugula Turkey Burgers & Sweet Potato Fries

Clearly I have been pretty absent here lately. There was a nice long trip to Mexico to revel in and now the extra QT with the babes to make up for the lost time, so the blog has not gotten the love. But I wanted to share this quick recipe that was so delicious before you all thought I fell off a cliff. I know that grilling in the winter seems insane to us with highs in the single digits, but there is always a grill pan in your house (or just tell the hubs to bundle up). Use it and remember those easy summer days that are (hopefully!) not too far away. We try to go bun less when we are watching what we eat, but these fantastically crispy sweet potato oven fries make it feel as if nothing is missing. 

Arugula Turkey Burgers

Imperfect Polish 2015

serves 4-6

1 tablespoon Dijon mustard

1.5 tablespoon Worcestershire sauce

1/2 tablespoon salt 

2 teaspoons pepper

1/3 cup grated Parmesan cheese

2 eggs

Tabasco or hot sauce to taste 

1/4 cup panko bread crumbs (sub regular bread crumbs if you want)

2 minced garlic cloves

1 tablespoon balsamic vinegar

1 cup fresh arugula (baby arugula fine or even spinach)

2 lbs ground turkey

In a large bowl, combine lightly with a fork everything except the turkey. Next, work in the turkey with the fork and your hands until well combined. Use a light hand so the burgers do not get tough. Form the burgers into the size desired. Refrigerate for at least 30 minutes and up to the day before. 

When ready to eat, heat a grill or grill pan to medium high heat. (spray with cooking spray if using a grill pan) Grill each burger until cooked through (cooking times vary depending on size, but if firm to the touch it is probably done). Let rest for a few minutes, then serve warm. 

Crispy Oven Baked Sweet Potato Fries

Imperfect Polish 2015

serves 4-6

4-6 sweet potatoes

olive oil

tablespoon corn starch

1 teaspoon pepper

2 teaspoon salt

1 teaspoon garlic powder (optional)

1 teaspoon onion powder (optional)

1 teaspoon brown sugar (optional)

1/2 teaspoon cayenne pepper (optional)

Preheat oven to 425 degrees. 

Cut the sweet potatoes into fries about 1/4 inch thick. Toss on a few baking sheets trying not to crowd the fries so they get crisp. Combine all of the spices in a small bowl and set aside. Drizzle enough olive oil on the fries to coat well, then sprinkle with the spices. Toss with clean hands until everything is coated well. Bake until crispy, about 25 minutes. Turning over with a spatula once to twice. 

Enjoy! 

xo

Erin 

Creamy Parmesan Arugula Salad with Crispy Salami

Though like every other person after New Years, I have had dreams of healthy eating and living to start 2013 right, the reality is that nothing has really changed. The more I obsess over those things, the more apt I am to break them. So instead, I have just vowed to up my veggie and fruit intake and stock up more on healthful snacks. Like Skinny Cows. 

Last night, this salad helped keep the vegetable quotient up at the dinner table. Making your own quick vinaigrette makes a huge difference. This one gets a hint of creaminess from a little light mayo and avocado. The bite of arugula and the crunchy salami are a great combination. It does not taste like a bowl full of vegetables and would be great year round. 

Creamy Parmesan Arugula Salad with Crispy Salami

Forks & Amusement 2013

Makes 4 side salads

Dressing: 

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

salt and pepper

1 clove of garlic, smashed to a paste or 1 tablespoon chopped shallot

1/4 cup olive oil

1 tablespoon light mayonnaise

1/4 cup grated Parmesan cheese

2 oz salami, cut into strips (You could also use bacon)

6 big handfuls of baby arugula

1 large avocado, diced

1 handful of grape or cherry tomatoes, halved

5-6 stalks of hearts of palm, cut into large slices

Whisk together the vinegar, mustard, salt, pepper,  and garlic or shallot. Slowly drizzle in the oil while whisking to combine. Whisk in the mayonnaise and cheese until smooth. Taste and adjust for salt and pepper. Set aside. 

In a small pan over medium heat, crisp the salami, flipping to make sure not to burn. Remove from heat and place on a paper towel to drain. 

To assemble the salad, place the vinaigrette in the bottom of a large bowl. Add the avocado and toss to keep it from turning brown. Then add the tomatoes, hearts of palm and arugula. 

Make Ahead: You can now refrigerate up to an hour before tossing and serving. 

Or 

Toss and serve right away. 

xo

Erin 

Prosciutto, Melon & Burrata Salad

Prosciutto wrapped melon is a classic Italian antipasti that has the perfect salty and sweet combination. This salad is a variation of those delicious flavors. With the addition of peppery arugula, aromatic red onion, and creamy burrata, the classic melon salad gets even better. I also like to crisp up the prosciutto and crumble it on top. The crunchy, salty bite is a nice little treat in every bite. 

Prosciutto, Melon & Burrata Salad
serves 4

5 slices of prosciutto

1/4 cup white wine vinegar or white balsamic
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil

8 cups of arugula or baby arugula
1/4 red onion, thinly sliced
8 oz burrata cheese, ripped in pieces
1/2 cantaloupe, cubed

Preheat oven to 400 degrees. Place prosciutto slices on a baking sheet and roast until crisp, about 20 minutes. Set aside to cool.

In a small bowl, whisk together the vinegar, salt, pepper and Dijon. Continue to whisk and add the oil to combine well. Taste and adjust for seasoning. 

Assemble the salad in a large bowl. Layer the arugula, sprinkle the onion on top, then the cheese and melon. Crumble the prosciutto on top and dress with the vinaigrette. Toss and enjoy. 

xo
Erin