Remember two weeks ago when we had not one but two quinoa dishes on our menu? Today -- in what feels like the first time in Lunch Bunch history -- we didn't have any dishes with the protein-rich ingredient. Don't worry, we still love quinoa, but today we got our protein from lentils and celebrated the season's best flavors with three fresh salads and a tasty, avocado-based pudding.
1 English cucumber or 3 Kirby cucumbers, halved lenghwise, seeded, thinly sliced
4 large radishes (about 6 ounces), thinly sliced
Zest and juice of 1 lemon (we used Meyer)
6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
1/2 teaspoon sugar
1 garlic clove, crushed with the flat side of a large knife
Coarse salt and freshly ground pepper
1/4 cup plus 1 tablespoon olive oil
Put cucumber, radish, and lemon zest in a medium bowl, and add cheese. Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified. (Try letting the dressing sit overnight with the garlic.)
Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container up to 1 hour.
Summer Corn, Tomato, and Chickpea Salad
Combine the following ingredients:
1 ear of corn, cooked and sliced off of the cob
2/3 container of cherry tomatoes, sliced in half
1 cup of chickpeas, cooked
Healthy amount of cilantro, chopped fine
1/4 small red onion, chopped fine
1/3 container of baby arugula
1/3 container of baby spinach
For the dressing:
2 parts olive oil
1 part lime juice
Salt and pepper to taste
Lentil and Feta Salad (adapted from this Food.com recipe)
1 1/4 cups almonds, slivered
2 1/3 cups dry green lentils
4 garlic cloves
5/8 cup extra virgin olive oil
7 tablespoons red wine vinegar
2 1/3 tablespoons fresh oregano, finely chopped
3 1/2 cups cucumbers, diced
2 1/3 cups cherry tomatoes, halved
1 1/4 cups red onion, diced
4 2/3 tablespoons fresh parsley, chopped
1 3/4 cups feta cheese, crumbled
Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic.
In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat.
Stir in almonds and feta.
6 tablespoons cocoa powder
1/4 cup raw honey
1 teaspoon pure vanilla extract
Puree avocados, cocoa powder, honey, and vanilla in a food processor until smooth. Sprinkle pudding with salt and fresh raspberries before serving.
Photography by Jillian Guyette