Another recipe I've been thinking about and just now getting around to making. I've been wanting to make something akin to minestrone, but since I didn't have any cannellini beans in the house (they often get used the day I buy them), I made do with a cup or so of dry lentils and some other things on hand. This was a handy way to get rid of some carrots that have been hanging out in the fridge for over a week as well as one large onion from a bag purchased more recently. The rest could have been used whenever, and today was as good a day as any.
2 tbsp Smart Balance
1 large onion, chopped
2 small carrots, peeled and sliced
3 cloves garlic, chopped
2 tsp dried Italian herb mix
1 cup frozen green beans, thawed
4 cups vegetable broth
1 cup green lentils, rinsed and sorted
1 15-ounce can of diced tomatoes
Heat the Smart Balance over medium heat in a 2-3 quart saucepan. Add carrots and onions and cook until softened, about 3-5 minutes. Add garlic and herb mix and cook for another 2 minutes. Add green beans and cook until warmed, another 2-3 minutes. Add vegetable broth, lentils and tomatoes. Stir, cover and simmer until lentils have cooked through, about 25-30 minutes.
And today's salad involved an ingredient I'd never used before: radish sprouts purchased at the All-Local Farmer's Market at the end of my 11-mile run yesterday morning!
I've been meaning to check out City Roots as well, and, having seen their selection on Saturday, I can't wait to stop by their location this week for some more new veggies!
2-3 handfuls fresh spinach, washed and torn
1 small bag (1 cup?) radish sprouts
1/2 cup sliced black olives, drained
2 tbsp olive oil
2 tbsp lemon juice
salt and pepper to taste
Assemble the first three ingredients, in order, on two salad plates. In a small bowl, combine the next three ingredients and pour over the salad.
Good good stuff! And I'm happy to actually have time to cook when I'm not too tired, like I was all day yesterday. "Dinner" was me stuffing my face with hummus and spicy blue corn tortilla chips in front of the TV, catching up on 30 Rock and Outsourced. Yay, Saturday night.
But I've got plenty of leftover soup to enjoy over the next couple of days, and tomorrow Steve and I will be celebrating Valentine's Day at Al's Upstairs!
Enjoy this lovely weather while it lasts!