Warm Lentil Salad with Grapes, Feta, and Mint

The first time I served this to Josh he had a totally repugnant look upon his face. “What are those?” he asked warily while poking a grape with his fork. After I informed him they were grapes he retorted that he hates grapes and proceeded to pick them all out (BTW, Josh is my husband, not a child as some of you may have assumed). Fortunately he missed a few grapes, because as he ate he realized the salad was actually quite tasty. “What’s that sweet and tangy thing in there?” he asked between mouthfuls. He was shocked to learn it was indeed the grapes that provided that amazing flavor burst.


Green eggs and ham all over again!

To this day Josh still asks me to make that “grape salad.” It’s one of his favorites. It’s a little time consuming with the cleaning and chopping of the ingredients, but well worth it! I highly recommend giving it a try.

Note: this is a slight modification of a recipe originally found on vegetariantimes.com

Warm Lentil Salad with Grapes, Feta, and Mint

Ingredient List

Serves 4

• 3 Tbs. olive oil

• 2 leeks, white and light green parts thinly sliced (1 3/4 cups)

• 2 Tbs. Balsamic vinegar

• 2 tsp. whole-grain or Dijon mustard

• 2-3 cups cooked lentils

• 1 1/2 cups red grapes, halved

• 1/2 cup chopped roasted pistachios

• 3 Tbs. finely chopped mint

• 3 Tbs. finely chopped parsley

• 1/4 cup crumbled feta

Directions

1. Heat oil in skillet over medium heat. Add leeks, and cook 7 to 9 minutes, or until tender and translucent, stirring often. Mix together then stir in vinegar and mustard.



2. Combine lentils, leek mixture, grapes, pistachios, mint, and parsley in large bowl. OR if your skillet is large enough add all ingredients to the skillet and toss for just a moment until all ingredients are warmed through.



Season with salt and pepper, if desired, and top with crumbled feta.

OmegAmazing cookies!

Today I was craving cookies, but wanted a huge nutritional boost to offset any guilt that might accompany eating mass quantities of cookies. The result was amazing. Since these cookies are loaded with beneficial omega3's I've named them “Meg's Omegamazing cookies.”

If you make cookies a lot, you might recognize the base recipe as that of the traditional Nestle Tollhouse. I've made quite a few modifications, though.



Ingredients:

wet:

1/2 c butter

1/2 c almond butter (any nut butter will do)

2/3 c organic cane sugar (can use normal white sugar)

3/4 c organic dark brown sugar (can also use normal brown sugar)

1/4-1/3 c ground flax seed

2 free range eggs (or whatever eggs you have)

1 tsp pure vanilla extract (always avoid the fake stuff)

Dry:

2 cups flour (I use a whole grain blend mixed with some white)

1/2 c oats

1 tsp baking soda

1 tsp salt



3/4 c chopped walnuts (always use fresh walnuts! If they've been in your pantry a while throw them out, buy fresh ones and refrigerate! Nuts go rancid easily and are actually carcinogenic at that point. If they smell sour and taste a little bitter throw them away).



1 c dark chocolate chips (loaded with antioxidants)



Cream together the wet ingredients. Mix together the dry ingredients then stir into the wet ones. Fold in the nuts and chocolate chips. Sample the incredible dough and try not to eat the entire bowl at this time.

Make whatever size cookies you like. Drop them on your cookie tray and bake at 350 for about 8-9 minutes. Ovens vary GREATLY so watch them closely to see how much time they will take to reach perfection in yours.

Take them out when they are beginning to turn golden and the centers are still a little soft. Immediately transfer them to a cooling rack (or into your mouth as I do). I suggest you have a cold glass of milk ready when they come out of the oven.



Let me know what you think. Enjoy!