All of the above ingredients went into the dinner I made last night after a very rough day at work. Cooking was the furthest thing from my mind when I got home; all I could think about was propping up the achy foot I walked around on all day (boo, plantar fasciitis). I'm glad I did because I was getting sick of settling for a frozen Amy's Kitchen entree (even though they're good), chips and salsa, chips and hummus or a salad consisting of the salad greens and dressing (nothing to chop).
here but with ground sage sauteed in Earth Balance with the rice; the pesto instead of spinach; and no nutmeg). The lentils were cooked in salt, rosemary and a few sprigs of fresh thyme. Steve found the lentils a nice complement to the brightness of the pesto risotto, and the leftovers hit the spot after my 10-mile run this morning! I also look forward to using the leftover pesto in a quick and easy pasta dish in the next day or two.
Tonight I made a recipe from this month's Food and Wine magazine that came together really fast by substituting canned chickpeas for dried. I also left out the caraway and cilantro because I didn't have any and because the recipe seemed to have enough flavor without them.
Hope everyone's enjoying this nice weather - I know I've been enjoying the rain in intervals that keep me from having to water the veggies I'll be cooking with this summer!