Wild Rice and Microgreen Salad

prep time: 30 mins

cook time: 40 mins

yield: serves or makes 4-8

Ingredients:

½ cup wild rice

½ cup brown long grain rice

½ cup chopped spring onion

½ cup chopped flat leaf parsley

½ cup chopped coriander

¼  cup chopped mint leafs

½ cup chopped dill

1 small red onion

2 tablespoons olive oil

¼  cup blanched almonds

¼ cup golden raisins

Salt and pepper, to taste

lemon, juice, to taste

extra virgin olive oil, To Taste

Method:

Soak the raisins in cold water. Preferably overnight or at least for a couple of hours. Cook the rice according to the packaging instructions. Once it's cooked, fluff it with the fork and let it cool in a big mixing bowl.

In the meantime, chop the red onion and fry it in olive oil until golden brown. Scoop it into the mixing bowl with rice. In the same pan toast almonds, then raisins. Add them into the bowl with the rest of the ingredients.

Mix all the herbs and rice thoroughly, season with sea salt and pepper, add a dash of extra virgin olive oil if you like, and a generous squeeze of lemon.

Cauliflower and Yellow Lentil Curry (serves 4), 10 min prep, 35 min cook

INGREDIENTS

1 onion, finely diced

2 tablespoons oil

4 garlic cloves, minced

1 tablespoon finely grated ginger

½ teaspoon turmeric

½ teaspoon curry powder

4 tablespoons red curry paste

3 cups low sodium vegetable broth

2 cups water

16 ounces yellow lentils

1 head cauliflower, cut into bite size pieces

2 cups frozen peas

Salt, to taste

Cooked white rice

METHOD

1.  Heat a large skillet over medium heat. Sauté onion in oil for a few minutes until translucent. Add minced garlic cloves, finely grated ginger, turmeric, and curry powder. Sauté another minute.

2.  Add red curry paste and mix while sautéing another 30 seconds. Pour in low-sodium veggie broth and cups water. Bring to boil, and mix in yellow lentils. Stir and reduce heat to a simmer. Simmer uncovered until lentils tender, about 20 minutes.

Lentils & Tomatoes w Soft Boiled Egg and Garlic-Tahini-Honey Sauce (serves 2)

INGREDIENTS

2 large eggs

2 tablespoons sesame oil

2 finely minced cloves, divided

1 tablespoon fresh ginger, minced

1 cup lentils, cooked

1 cup grape tomatoes, halved

1 teaspoon kosher salt

1 tablespoon honey

Juice and zest of 1/2 lemon

2 Greek yogurt

Cilantro, for garnish

Chili flakes, for garnish

METHOD

1. Bring a small pot of water to a boil and gently lower in egg with a spoon. Cook for 6-7 minutes. Transfer immediately to an ice bath. Peel once cooled completely.

 2. Heat sesame oil in medium skillet over medium-high heat. Add 1 minced garlic clove and ginger. Cook until lightly browned and fragrant, about one minute. Add lentils, grape tomatoes and salt. Cook until tomatoes are browned and lentils are heated about 4-5 minutes.

3. In a small bowl, whisk together extra-virgin olive oil, tahini, honey, and lemon juice, adding water to thin out the consistency, if desired. Add salt and pepper to taste.

Spinach Mashed Potatoes with Beluga Lentils (serves 4)

Ingredients: 4 cups baby spinach 2 lbs Yukon gold potatoes, peeled and chopped grated Parmigiano, to taste 2 tbsp of butter, divided Splash of heavy cream or milk 2 cups cooked beluga lentils Sour cream, to taste extra virgin olive oil, as needed a sprinkle of flax seeds (optional) fresh mint (optional)

Directions: Add potatoes to a large stock pot and cover with cold water by 1 inch. Add a generous pinch of salt to the water and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes. Drain potatoes, then mash with milk and 1 tbsp of butter.