My thoughts are with Tony's family (especially Momma M. and J who are still en-route). Hugs for all.
If you aren't too grossed out, please come back tomorrow as I promise to discuss something much more tasteful :)
...as promised yesterday, here is a tasteful (literally!) blog entry.
Warm Rainbow Salad
The colors of all the ingredients makes for a very pretty dish. Inspired by this recipe. This meal is going to fuel me during week 1 of my exams. Although it is a salad, I served it on top of brown rice for some extra protein. Serves 4-6.
2 cups green lentils
4 cups water
1 butternut squash
2 cups cherry tomatoes
1 tablespoon vegetable oil
2 teaspoons cinnamon
A good-sized pinch of cayenne pepper, black pepper, and sea salt.
1/4 cup chopped walnuts
1/4 cup dried cranberries
A big salad bowl full of arugula or baby spinach
- Cube the carrots and squash. Place on a baking sheet and drizzle with oil and spices. Bake at 350F for 45 minutes. When 30 minutes remain, add the cherry tomatoes to the baking sheet.
- Boil the water and add the lentils. Reduce heat to a simmer, cover, and let cook for ~20 minutes. Drain the remaining water once cooked.
- When the roasting is complete, add the warm veggies to the salad bowl of greens. The bowl will seem full, but the heat of the veggies will wilt the greens, reducing their size quite a bit. Stir to mix.
- When the greens have wilted, add the lentils, nuts, and dried fruit. Stir to mix.
- Serve warm (on a bed of rice or as-is), and top with a drizzle of olive or flax oil.