If I am blessed with some leisure time on Sunday, meaning that it’s not spent traveling back to the Bean, then I love to make some type of hearty salad to munch on during the work week. Since I did not have ample time on Sunday, my work week prep took place on Monday and my focus this time was on green lentils.
Green lentil Salad w/ Mushrooms & Thyme
1 C green lentils
1 Celery stalk, roughly chopped
1 carrot, roughly chopped
1/2 onion
2 garlic cloves, smashed
2 bay leaves
1/2 package mushrooms, medium chopped
3-4 sprigs of fresh thyme, chopped
bunch of scallions, chopped
1 TBS champagne vinegar
olive oil, salt and pepper to taste
Put lentils in a pot with celery, carrot, onion, bay, garlic, salt and pepper. Cover with water and let simmer until lentils are tender (20-30mins) and skim off the foam that appears on the surface. While lentils are simmering saute the mushrooms with olive oil and freshly chopped thyme. When the lentils are tender, drain and let cool and discard the vegetables and bay leaves. In a large bowl combine lentils and mushrooms, drizzle some extra virgin olive oil to moisten the mixture and add a splash of champagne or white wine vinegar to awaken all the flavors. Add the scallions and your work week salad is complete.
This salad is tasty warm or cold, if I have goat cheese on hand i like to sprinkle it on top, but my Man Crow persists it is fine without.
The Story of Holly
Told by Miz Emily
Holly first introduced me to the concept of "caw-ing" almost 3 years ago. My life has never been the same. By day this crow works the office life but by night you will certainly find Holly (Party Pants) Stevens in her Jamaica Plain kitchen cooking and dancing the night away in true crow fashion. Proudly hailing from Maine's Old Orchard Beach, this wild one has figured out how to combine her love for New England- its history, its food, & its boozy dance parties- with her love of classic elegance. Holly's food is fresh, locally produced, healthy, and full of flavor. A self-described salt hound, no taste bud goes untouched by a meal at Holly's nest. By combining simple salads with rich pastas, fish, and soups, no visitor will leave unsatisfied. Moreover, no hangover goes uncured when morning walks with Holly are kicked off with a hidden stash of irish coffee, and finished off by a nice warm plate of oven potatoes and frittata.
Glancing around her kitchen you will find a few staple items including a mini whisk (for perfect salad dressing), the classiest compost bucket I've ever seen, a kick-ass vegetable hutch, and most importantly a tasty beverage ready to meet your hand. Her home is cozy and warm, and her hospitality is outmatched by no one. On the bookshelves you will find recipes given to her by friends, and books like Omnivore's Dilemma and Salt: A World History, the later being one of the best book suggestion I've ever received, and the subject of her college thesis. Never missing the chance to make a dinner party a dance party, Holly is in constant motion, ready to motivate the group with classy tunes like Credence, Al Green, and GirlTalk. Unless, of course, Top Chef is on.
http://crowsinthekitchen.com
