You know me, always looking for nutrient dense, yet delicious recipes. This is one for the future cookbook. I eat meat but also enjoy meatless meals, this recipe is packed with flavor and nutrition and I bet the whole family will enjoy it. Try it and let me know.
1 ½ cup cooked and mashed French green lentils
1 ¼ cup finely chopped or processed to crumble walnuts
1 pint baby portabella mushrooms, stems removed, chopped
2 Tbsp. olive oil
1 tsp. minced garlic
½ red onion, chopped
1 leek, stem and top removed, chopped
1 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh chive
1 egg, beaten
½ cup almond meal
S&p to taste
Preheat oven to 425
In large saute pan over high heat, olive oil, onion, leek, and garlic. Lower heat and saute for 8-10 minutes. Add mushrooms, saute for 5-7 minutes. Add balsamic and a pinch of salt, cook until balsamic is dissipated. Turn off heat, add fresh mint and chives. Fold in mashed lentils and ground walnuts. Stir to combine. Add beaten egg and almond meal, stir to incorporate well. Once cool enough to handle, shape into balls and set on oiled baking sheet. Bake for 22-25 minutes until golden brown and crispy.
Makes 2 cups
4 cups packed fresh arugula
1 package fresh basil
1 Tbsp. minced garlic
Salt and fresh ground pepper
1 cup pure olive oil
2 Tbsp. walnuts, toasted
½ cup fresh grated Parmesan
Prepare ice water bath in large bowl. Bring a large pot of water to a boil. With arugala in large sieve, plunge into the boiling water for 15 seconds. Remove, shake off water, then plunge into ice bath, cool quickly. Drain well.
Squeeze the water out of the arugula until very dry. Roughly chop. Put in blender with garlic, s&p, olive oil and walnuts. Blend for 30 seconds. Add the cheese and pulse to combine.
I could make this dish for you during your Monhegan vacation, sign up for a Chef In Your Cottage today.