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 

Weeknight Dinner: Chicken Burgers & Lemony Kale Salad

This is my favorite dinner right now. You can prep it in advance, but it also can come together in 20 minutes and you have a fresh, healthy dinner that is beyond satisfying. I have written abut this salad before, but it is good enough for a repeat. The kids are not into salad, (weird I know) so I just give them some fruit and extra rice dressed with olive oil, salt, and pepper on the side. Anything with lemon feels like Summer, and I think it is actually happening. So cheers to that and I hope you like this one! Ingredients are in bold to help with your grocery list. 

              

Chicken Burgers & Lemony Kale Salad

Serves 4

Step 1, make the burgers: 

1 garlic clove, minced

1 tablespoon of Dijon mustard

1 egg

1/2 Tablespoon Worchestire sauce

1.5 lbs ground chicken (turkey would be fine too)

In a large bowl, mix together the first 4 ingredients with some salt and pepper. Add the chicken and combine softly, but well, with a fork. Form into patties (they will seem really wet, this is ok) and stick in the fridge to set for a few minutes or up to day before. 

Step 2, make the salad dressing: 

juice of one lemon

salt & pepper

1 minced garlic clove

1 teaspoon of Dijon mustard

2 tablespoons light mayo (leave out if you are not into it)

2 tablespoons olive oil (4 if not using the mayo)

Whisk all the ingredients except the oil together in a small bowl, then stream the oil in and whisk to combine well. Taste and adjust for seasoning. If you have a really juicy lemon, you may need more oil/mayo. Set aside in fridge hours or even days ahead. 

Step 3, prep the salad: 

6 cups chopped kale, I like to slice thin, but any way is fine

2 cups cooked brown rice, cooled (I cheat and buy the pouches of it, perfect every time)

handful of chopped almonds, Marcona are the best, but any are fine

Combine all three ingredients in a large bowl and set in the fridge. 

Step 4, cook burgers: 

Heat a skillet over medium high heat on the stove or heat your grill up. Cook burgers for a few minutes on each side. Depending on the thickness, it should be about 3-5 minutes per side. When it is firm, it is done. 

      

Step 5, plate: 

While the burgers are cooking, dress the salad with the vinaigrette to desired taste and toss until well combined. Place a big mound on each plate. Then add the burgers to the plate and enjoy! 

xo

Erin 

Crispy Chicken with Lemon Vinaigrette

This recipe is a staple. Matt loves schnitzel, Tommy loves chicken fingers, and Mom needs some salad, so everyone is happy. The tartness of the lemon vinaigrette is so delicious with the crisp chicken. This is easy, fairly healthy, and a crowd pleaser. You can make the chicken in advance and keep warm in the oven (place directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy), so it also works for company well. Feel free to use whatever bread crumbs you like, I am a panko girl, but now the options are endless. Whole wheat, gluten free, low carb, whatever you like will work. 

Crispy Chicken with Lemon Vinaigrette

Forks & Amusement 2011

serves 4

2 lbs boneless, skinless, chicken breasts pounded to 1/2 inch thick between two pieces of parchment

1/4 cup of flour

2 eggs beaten lightly

2 cups panko bread crumbs (or whichever you prefer)

salt and pepper

1 tablespoon butter

1 shallot, minced (garlic works too)

1 tablespoon Dijon mustard

juice of one lemon (about 1/4 cup)

1 tablespoon plus 1/4 cup olive oil

6 cups mixed greens

1 cup chopped tomatoes 

Warm oven. Set out three dishes in a row and a platter at the end. Place the flour in the first dish, the eggs in the next, and the breadcrumbs in the third. Season all the plates with salt and pepper. 

Place a large skillet on the stove at medium heat. Add the butter and oil. Using tongs or your hands, dredge each chicken breast in the flour (shake off excess), then coat in the egg, then cover in the breadcrumbs. Place each piece on the platter. (This can be done in advance and refrigerated as long as overnight)

Place a large skillet on the stove over medium heat. Add the butter and 1 tablespoon of olive oil, make sure there is enough coating the bottom of the pan well. Add more as necessary. Once hot, place the chicken in the pan to brown in stages, leaving enough room in the pan so there is lots of room around them. Flip once browned on one side, repeat on other side, then place in warm oven directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy. Repeat with the rest of the chicken. 

Meanwhile, whisk together the shallot, mustard and lemon juice. Salt and pepper to taste, then whisk in the oil. Taste and adjust for seasoning. Pour in the bottom of a large bowl and place the greens and tomatoes on top. 

To serve, toss the salad to coat with the dressing. Place a chicken breast on each plate and mound the salad on top. 

This chicken does well the next day for leftovers. Just warm in the oven at 300 degrees for ten minutes placed directly on the racks of the oven or on a cooling rack placed in a cookie sheet to keep crispy. 

Enjoy! 

xo

Erin 

Lemon, Avocado, and Bacon Salad

When I do have the chance to make a meal these days, especially when I am home alone with the little guy, it makes me feel like I just conquered the world. Timing is everything in the kitchen and let's just say when Tommy needs to eat or burp or one of the other things that make him happy, I am not too worried about getting much else done. Plus, let's not forget that once you make it, you must have the time to eat it. 


Ditto goes for blogging, so in the meantime I am going to be posting recipes (when I actually cook something) on Imperfect Polish. But you can always search Forks & Amusement for recipe ideas. 


I saw a version of this recipe pinned a few times on Pinterest, and one day when he went done for what seemed like a long nap I went for it. I used what I had and got a fresh, satisfying and delicious lunch that I even got to enjoy after nap time. Just a few ingredients that could be substituted easily with what you have, this makes a great lunch or dinner. Add some grilled chicken and it would be perfect for a summer dinner out on the patio. 


Lemon, Avocado, and Bacon Salad
Forks & Amusement 2012
two large servings, multiply to make a bigger batch


half pound of pasta, such as elbows, wheels, anything you want

juice of one juicy lemon

pinch of red chili flakes (optional)

teaspoon of Dijon mustard

a couple good gluts of olive oil

salt and pepper
4 slices of good quality bacon, cooked and crumbled
avocado, diced
chopped cilantro, parsley or basil, whichever you have on hand
grated Parmesan cheese, although any cheese you love would be delicious




Cook pasta according to instructions on the box. 


Meanwhile, whisk together the lemon juice, chili flakes, mustard, olive oil and season with salt and pepper. Add to a large bowl. 


Once pasta is done, rinse with some cold water and drain well. Toss in to the bowl with the dressing and add the rest of the ingredients. Stir to combine and season to taste. Top with Parmesan cheese and serve. 


Enjoy! 
xo
Erin