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 

Kale & Brown Rice Salad with Almonds

Oh Kale. How I wanted to be over you because everyone else was into you, but hopped knowingly and lovingly on the band wagon and haven't looked back since I made you into chips. And how you continue to nourish my pizza loving family one smoothie and salad at a time. Thank you for that. This salad might be my favorite version of you yet, I have eaten it pretty much every day for lunch that I could. Thank you for not wilting in the fridge like other lame lettuces. And for going so perfectly with lemon and Parmesan. Love, Erin 

             

Kale & Brown Rice Salad with Almonds

Imperfect Polish 2016

Makes enough for two heaping entrees, or four sides

Leftovers are good for a couple days

for dressing: 

juice of one lemon

salt & pepper

1 tablespoon minced shallot or 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, 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. 

for salad: 

6 cups chopped kale, I like to slice thin, but anyway 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

Good sprinkling of grated Parmesan cheese (feta and goat cheese would work too)

Combine all four ingredients in a large bowl. Dress with the vinaigrette to desired taste and toss until well combined and enjoy. 

This is such a winner. I love it for lunch or with roasted/grilled chicken at night. A fried runny egg wouldn't suck on it either. 

Enjoy! 

xo

Erin 

         

Farro Salad with Walnuts and Parmesan

I had forgotten about this side until I came across it in the archives over at Forks & Amusement. If you are into brown rice and quinoa, farro is another grain you should try. It has a nutty taste and heartiness while having the consistency of pasta. You could swap out the farro for any grain or even pasta, but look for farro where the rice is in your market (if not there, check the Italian food section). It is delicious and this salad is filled with so many yummy ingredients. Make it as a side for dinner and enjoy for lunch the next day. It is even better. 

Farro Salad with Walnuts and Parmesan 
Forks & Amusement 2011
serves 6-8

1 lb farro
2 quarts chicken stock or water
salt and pepper
2 tablespoons dijon mustard
1/4 cup red wine vinegar
2 teaspoons chopped fresh oregano
1 tablespoon minced garlic, about 2 cloves
1 teaspoon crushed red pepper, more if you like it spicy
1/4 cup extra virgin olive oil
1/2 red onion, thinly sliced
1 red or yellow bell pepper, thinly sliced
3/4 cup chopped toasted walnuts (to toast, just place in a hot pan on the stove until toasted, flipping over the nuts every once in awhile)
1/4 cup grated parmesan cheese

Cover the farro with cold water and soak up to 25 minutes. Drain and place in a pot. Cover with the stock, add some salt. Bring to a boil. Turn down the heat to a simmer and cook uncovered about 25 minutes, of until tender. Drain and set aside to cool in the fridge or spread on a baking sheet first to cool faster. (can be done the day before)

Meanwhile, combine the mustard, vinegar, oregano, garlic, salt, pepper, and crushed red pepper in a small bowl. Whisk in the oil to make the dressing.

In a large serving bowl, add in the cooled farro. Add the onions, bell pepper, and walnuts. Pour the dressing over that and add the parmesan. Toss everything to coat evenly. Taste and adjust for seasoning. Serve at room temperature or cold. can be made 1 day in advance.

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