Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti


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French Green Lentils with Greens, Goat Cheese & Red Wine Vinegar

There are occasions when I just don’t know what I want for breakfast.  This phenomenon does not occur for lunch or dinner; just breakfast.  My husband doesn’t understand it; he eats the same yogurt most mornings, except the days when we make eggs or maybe hot cereal.  I’ve never been one to eat the same thing everyday for any meal; there is too much delicious food out there to limit oneself to the same meal all the time.  Lately I have not been into what most people call “breakfast food.”  Any food qualifies as breakfast food as far as I’m concerned, the exception being cold pizza.  I don’t know what percent of the population loves cold pizza, but I am not in their company.  The draw to cold pizza, with its cold, solidified cheese escapes me.  Anyway, one of my new favorite breakfasts, a meal which will also make appearances at lunch and dinner, is this salad of French green lentils topped with greens, goat cheese & wine vinegar.  The only improvement I could have made would be the addition of a delicious slice of chewy, whole grain bread with butter {of course!}.

Lentils are quick cooking and healthy.  French green lentils are my lentil of choice, because they are shiny green and gorgeous and they hold their shape after cooking.  This makes them a great choice for salads because they do not become mushy.  Note:  “This just in from David Lebovitz’s wonderful food blog. . .”  Check out David’s take on Lentilles du Puy, the caviar of lentils.  During the writing of this post, I decided to find out if there is a difference between French green lentils and lentils du Puy, and according to David Lebovitz, whom I trust implicitly, there is indeed a huge difference.  I’m thinking that I may not have the caviar of lentils here in my kitchen, but instead their less desirable cousin.  Still delicious, I will use them up and then buy the real Mccoy.  No worries!

This salad goes together quickly if you have a bowl of already cooked lentils in your refrigerator.  And as you are eating it, you have the delightful surprise of finding warm, delicious and buttery lentils under those crispy greens!

closeup lentils 2

French Green Lentils

1 1/2 cups French green lentils, or lentils du Puy, sorted and rinsed {make sure there are no rocks or bad lentils}
2 bay leaves
1 tsp salt

Put lentils into a medium saucepan with bay leaves and salt.  Bring to a boil & then lower heat to a simmer.  Cook, uncovered, until the lentils are tender, but still hold their shape.  If you prefer, drain off any water that is not absorbed during cooking, but I usually keep it with the lentils as it is a tasty broth.  Lentils cook quickly, and will be tender in about 25 minutes.

 

French green lentil salad 2

French Green Lentils with Greens, Goat Cheese and Red Wine Vinegar

Warm cooked lentils
Butter
Freshly ground pepper
Greens, washed and spun dry
Fresh herbs {basil, parsley or whatever you like and have on hand}
Soft fresh goat cheese
Extra virgin olive oil
Red wine vinegar
Freshly ground salt and pepper

Put some warm lentils in a bowl {I used about 3/4 cup lentils for myself}.  Add a pat of butter and freshly ground pepper.  Stir to melt and distribute the butter.  Top with greens and herbs.  Season with salt and pepper.  Crumble some soft goat cheese over and drizzle with red wine vinegar and extra virgin olive oil.  Eat now. . .yum!

French green lentil salad 3

Bon appétit!

 

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Mixed Greens Salad with Roasted Beets, Goat Cheese & Walnuts

Apologies for the extended hiatus from this blog!!  When I saw the date of my last post…GASP!  I knew it had been a while, but I didn’t realize that I had been away for almost 2 months.  I did take a trip to the Mainland, which I will share soon, but that was only 10 days.  As I have mentioned before, time gets away from me on an almost daily basis, so there you have it.  And on to salad!

I love salads of all kinds, and can eat them any time of the day.  Salad for breakfast?  No problem!  This salad is simple, quick to assemble and delicious.  What made it so good was the combination of roasted beets, creamy goat cheese and walnuts.  Dress with a homemade vinaigrette {recipe from my friend Barb} and enjoy.  It doesn’t require many ingredients or much effort to create a tasty salad dressing, sans additives that you probably don’t want.

Beet, Goat Cheese and Walnut Salad 2

Mixed Greens Salad with Roasted Beets, Goat Cheese & Walnuts

Mixed greens, washed and spun dry
Roasted beets {you can use steamed beets if you prefer}
Onion, thinly sliced {sweet or red onions are good here}
Soft fresh goat cheese
Walnuts, broken
Salt & freshly ground pepper

Put mixed greens of your choice into a bowl or plate {I used arugula and romaine}.  Top with roasted beets, onions, goat cheese and broken walnuts.  If you have some whole walnut halves, put one on top for a pretty garnish.  Season salad with salt and pepper and drizzle with Maple Balsamic Vinaigrette.

Roasted Beets
{from Deborah Madison’s Vegetarian Cooking for Everyone}

Peel 2 large beets and cut into 1/2 inch dice
Extra virgin olive oil
Salt and freshly ground pepper

Preheat oven to 375 degrees Fahrenheit.  Place diced beets on a foil-lined sheet pan, so they are not over-crowded {or they will steam instead of roast}.  Toss beets with just enough olive oil to lightly coat {too much oil will yield greasy beets}.  Season to taste with salt and freshly ground pepper.  Roast the beets for 25-30 minutes, until the juices begin to caramelize and the beets are tender but firm.

 

Maple Balsamic Vinaigrette

1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
3 tbsp Meyer lemon juice {regular lemon is fine}
3 tbsp maple syrup or brown sugar

Combine all ingredients in a jar & shake to blend.

Notes:

  • On my trip to Washington State, I had a salad almost identical to this one, but it included fresh blueberries.  I highly recommend the addition of berries to this salad.
  • I am a huge fan of maple syrup, so I generally use it over brown sugar.

Bon appétit!