Lemony lentils with black olives

Dressing:
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon extravirgin olive oil
2 teaspoons chopped fresh or 3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Lentils:
3 cups water
1 cup dried lentils
1/2 cup chopped carrot
2 garlic cloves, crushed
1 thyme sprig
1 rosemary sprig

Veggies:
1/2 cup chopped seeded plum tomato
1/3 cup chopped pitted kalamata olives
1/4 cup chopped fresh parsley
1/4 cup chopped green onions $

Preparation:

To prepare lentils, lentil ingredients (water through rosemary) in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until lentils are tender. While lentils are cooking, prepare dressing and vegetables

To prepare dressing, combine first dressing ingredients (grated lemon through garlic clove), stirring with a whisk.

Cut up veggies and put in large bowl.

When lentils are done, Drain; discard thyme and rosemary. Place lentil mixture in a large bowl; stir in tomato, olives, parsley, and onions. Pour dressing over lentil mixture; toss to coat.

Tomato, Onion, and Parsley Salad

3 lbs tomatoes, firm-ripe
1 red onion (white OK too)
1/2 cup Italian parsley, chopped
1/3 cup extra virgin olive oil
1/3 cup lemon juice
1 teaspoon cumin, fresh ground
1/2 teaspoon black pepper
salt, to taste

Directions:

• Rinse and core tomatoes; cut into 1/2-inch-thick wedges.
• Peel and sliver onion. In a colander, rinse and drain onion.
• Combine tomatoes, onion, and parsley in a large bowl.
• Add olive oil, lemon juice, cumin, and pepper; mix gently, adding salt to taste.

Tomato barley salad

In a large saucepan, combine:

1 1/2 cups uncooked pearl barley

3 cups water

Place pan over medium heat and cook until simmering. Simmer, covered, for 45 minutes, or until liquid is dissolved and barley is tender. Remove from heat and let cool.

In a medium bowl, combine:

Cooked barley

1 pint cherry tomatoes, quartered

1/4 red onion, finely chopped

2 tablespoons flat-leaf parsley, chopped

2 tablespoons basil, chopped

1/4 cup extra-virgin olive oil

Salt and pepper, to taste

Alfalfa Sprouts Salad

1 cup alfalfa sprouts
2-3 ripe plum tomatoes
Handful fresh basil leaves
2 tbsp olive oil
1 tbsp balsamic vinegar
Sea salt and freshly ground black pepper


Roughly chop the tomatoes and tear up the basil. Combine with the oil, vinegar and seasoning. Layer with the alfalfa sprouts and serve.

Punjabi Baingan Bharta - Punjabi Style Eggplant

1 teaspoon cumin powder
2 chopped medium onions
1 tbsp garlic paste or garlic chopped very fine
1" piece of ginger grated fine
2 large tomatoes chopped fine
1.5 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp curry powder
pepper to taste
2 large, roasted eggplant

• Mix 1 teaspoon cumin and onions and fry till soft and translucent
• add garlic and ginger and fry for one minute
• Add tomatoes and the rest of the spices
• add eggplant (take skins off) chopped up, and stir
• cook another minute and serve

Miso-marinated tofu and eggplant over soba noodles

8 oz. extra-firm tofu, cut into ½-inch thick slices, then halved
2 tablespoons miso paste
1 large eggplant or 2-3 Japanese eggplant, cubed
3 scallions, finely chopped
2 teaspoons coconut oil
any other veggies you want to add, like napa cabbage, carrots, peppers, etc
juice from 1 lime
4 oz of cooked soba noodles (make sure to rinse soba noodles after cooking)

• Combine 1 tablespoon miso and tofu in wok and stir to coat tofu. Add 1 teaspoon coconut oil and brown tofu. Set aside.
• Combine 1 tablespoon miso and eggplant with 2 cloves of garlic and 1 teaspoon coconut oil and brown eggplant. Add to bowl with tofu.
• Cook other veggies you want to add in and combine with tofu and eggplant
• Chop up scallions and add to everything else.
• Add juice of 1 lime to mixture
• Mix with cooked soba noodles

Tabouli

1 bunch flat leaf parsley
6 green onions, finely chopped (About 1 bunch)
4 large tomatoes, finely chopped
1 tablespoon garlic powder
3 lemons, juice of (about 1/4 cup)
5 tablespoons olive oil
1 cup cooked bulgur
1/8 teaspoon ground black pepper
1/8 teaspoon salt

• Finely chop the parsley, spring onions, garlic, and tomatoes and place them into your separate large salad bowl.
• Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
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