Week Three: Cilantro-Lime Lentils

In my week three basket, I had a giant bunch of delicious cilantro to work with, on top of cilantro from my own garden.

Loving lime like I do, I thought that trying out a batch of cilantro-lime rice would be tasty and a good way to use up all of that cilantro at once. But I’d rather eat something a bit more nutritious and filled with protein, since I won’t be eating meat with it. And since I’ve already regaled you with several tales of quinoa, I decided to experiment with using lentils instead.

The result was delicious on its own, but really shines as a flavorful topping on all of the salads I’ve been eating with the crisp greens that are also in our baskets every week. And lentils are just so good for you and so filling!

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Cilantro-Lime Lentils

Ingredients:

  • 1 cup brown or green lentils
  • 3 green onions, diced
  • 1 TB olive oil
  • 1 TB vinegar
  • Zest and juice of 1 lime
  • 1 bunch cilantro
  • Salt & pepper to taste

Rinse the lentils under cold water. Place the lentils in a medium saucepan and add enough cold water to cover by 3 inches. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for about 20 minutes or until the lentils are tender.
Meanwhile, zest and juice the lime, and put both in a large mixing bowl. Add the diced green onions, olive oil, vinegar, sugar, salt, and pepper.

When they are done, drain the lentils and rinse in cold water, and drain again well. Place lentils in the large bowl and toss with the rest of the ingredients. Chop the cilantro and mix into the salad. Serve the salad as a dish on its own, or add to a bed of lettuce with dressing and other veggies.

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Do you like lentils? What is your favorite use of cilantro?

Week Three: Thyme Broccolini, Sweet Potato, and Baked Egg Mini Pizzas

Week three saw a LOT of delicious fresh salads, so you’ll excuse me if you catch me making pizza yet again this week 🙂

I had never cooked or even eaten broccolini (otherwise known as broccoli rabe!), so this was a fun experiment for me. I asked my friends on Instagram what their favorite way to eat this new-to-me leafy green, and my friend Katie from Ruffles & Truffles suggested pizza! Knowing that I’ve made and loved a Kale and Sweet Potato pizza in the past and that my brother absolutely adores sweet potatoes, I decided to incorporate that delicious veggie. I also love thyme, which pairs well with sweet potatoes, and I wanted to add a baked egg for heartiness and protein for this non-meat eater.

Behold, my pizza triumph! I’m particularly proud of this recipe of mine:

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Week Two: Spinach, Feta, & Caramelized Onion Pizza with Arugula Pesto

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This recipe is my personal triumph from the past two weeks. Not only was it super delicious and an easy way to make both my brother and my husband happy, but I managed to use not one, not two, but three separate CSA vegetables on one pizza!

Make this pizza for a tasty game night snack (we played Monopoly!), and as a fabulous use of extra CSA veggie leftovers to prep for your next share pick-up!

Spinach, Feta & Caramelized Onion Pizza with Arugula Pesto

Ingredients:

  • Pizza dough, I used Bobby Flay’s recipe for this pizza
  • Arugula Pesto, same as Radish Green Pesto, just swap for Arugula!
  • 1 large onion, caramelized
  • 1 cup feta
  • 2 large handfuls baby spinach or regular spinach with stems removed and ripped into smaller pieces
  • 1/4 diced green onions

Roll out the Pizza dough to the size and thickness of your preference. Spread arugula pesto in a thick coat. Layer spinach, caramelized onions, green onions, and cheese. Bake on a pizza stone or cookie sheet covered in tin foil at 400 degrees for 18-20 minutes, or until your crust is golden brown.

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What’s your favorite way to combine multiple CSA vegetables into one recipe?