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 One: Cajun Corn and Radish Side Salad

I’m a little behind on finishing up my week one produce, since I’m still getting the hang of using so many veggies each week! I’ve been so thrilled with how having this much produce to use has forced my diet to be so well-rounded and full of vegetable goodness, though. No complaints here!

I used a few radishes sliced into salads this past week, but wanted to make something a little more interesting with most of them to give my little radishes a chance to shine. Since I’ve never bought radishes before, I thought they deserved that 😉

This delightful and refreshing Cajun Corn and Radish Side Salad does not disappoint! Even though it’s simplicity itself, both my corn-hating husband and I were gobbling it up. And the fun thing is that you could totally adapt it to fit pretty much any extra produce you want to eat — add cucumbers, green peppers, onions…whatever sounds good to you! Throw this easy peasy side salad together and enjoy with a sandwich or hot dog, if you’re a meat eater.

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Cajun Corn and Radish Side Salad

Ingredients:

  • 1 can corn (or 4 fresh corn cobs cooked with corn trimmed off)
  • 8 radishes halved and sliced
  • 1 tsp Cajun seasoning
  • 3 TB lime juice
  • 2 tsp olive oil
  • Salt & pepper to taste

Toss all ingredients together, mix to combine, and serve as a refreshing side dish!

This dish is so utterly perfect for summer with its crisp and tangy taste, with a nice little kick from the cajun seasoning. You’ll probably hear this a lot this summer, but my husband, who isn’t particularly into vegetables, gobbled this up and exclaimed, “Wow, I guess I really like radishes! Who knew?”

Success.