Baked Veggie Quinoa Patties

  • 2 tbsp ground flax seeds mixed with 6 tablespoons water (or use 2 eggs)
  • 2 cups cooked quinoa
  • 1 cup frozen peas, thawed (I used a peas and carrot combo)
  • ¼ cup red pepper, chopped
  • ¼ cup broccoli, chopped
  • 2 shallots, chopped (onions would work too)
  • 2 teaspoons garlic, minced
  • ½ cup cheddar cheese (I used daiya)
  • 2 tablespoons flour (brown rice or whole wheat)
  • ½ teaspoon smoked paprika
  1. Preheat oven to 400 degrees.
  2. In a small bowl combine flax seeds and water. Set aside.
  3. In a large bowl combine quinoa, peas, red pepper, broccoli, shallots, garlic and cheese. Stir to combine. Add flour and paprika. Salt and pepper to taste. (I also added in a couple tablespoons of nutritional yeast.) Add in flax mixture.
  4. Line a baking sheet with parchment paper. Form small patties (if they are too big they won't cook through) and place on baking sheet. Bake for 20 minutes. Flip and bake 5 to 8 more minutes.
The topping:
Mix, 1/2 cup mayo (or tofu mayo or Greek yogurt or sour cream)
1 tablespoon siracha
1 tablespoon ketchup
1/2 teaspoon of parsley


Nobu's Black Cod - Marinated with Sake & Miso

I know most of my recipes here are vegetarian...but this one is just TOO good to not put up.  Sake House is Leucadia has by far the best Black Cod with Miso I have ever had.  Nobu's is pretty darn good too.  This is a slightly modified version of Nobu's recipe from their cookbook.  I am sooooo into it these days. 

2-3 black cod fillets (about 1 lb)

For the marinate:
1/4 cup sake
1/4 cup mirin - a rice cooking wine, pretty readily available and delicious
4 tablespoons white miso paste
3 tablespoons sugar

To Make:

  1. Mix the marinate ingredients thoroughly in a plastic container (with lid) and set aside.
  2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinate. Cover the lid and leave to steep in the refrigerator overnight or for a few days...
  3. Transfer fish and marinate to cast iron pan (or baking dish).
  4. Put in Broiler, until browned...and perfect.
Cook’s notes:
  1. You can substitute black cod for see bass or salmon or any kinds of flaky fish fillets.
  2. There are many different kinds of miso (red, brown, white, and more). Use white miso.

Miso Noodle Soup with Edamame

From Veg Times, yum!

Start with the smaller amount of the miso, and add more as needed, dissolving extra spoonfuls in hot soup liquid. If you have both dark and light misos on hand, use half of each for a more complex flavor. If fresh edamame are already cooked, add them to the soup at the last minute.
  • 2 oz. bean thread noodles
  • 3 oz. fresh shiitake or button mushrooms, chopped finely
  • 2 tsp. canola oil
  • 3 scallions, thinly sliced with white and green parts
  • 1 small carrot, halved lengthwise and thinly sliced on diagonal
  • 1 cup (6 oz.) frozen shelled edamame
  • 5 oz. baby spinach
  • 1 tsp. grated fresh ginger
  • 4 to 6 Tbs. dark miso
  • 1/4 tsp. toasted sesame oil
  • Tamari soy sauce, optional 
-Put noodles in a bowl with water to cover, and set aside.
-Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
-Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger. Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
-Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired. Add sesame oil and tamari to taste. Serve hot.
-I also add seaweed....

Honey Walnut Pumpkin Bran Bread

Recipe from Whole Foods


Canola oil cooking spray
1 1/2 cups whole wheat pastry flour
1/4 cup oat bran or wheat germ
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cane sugar
1/3 cup canola or sunflower oil
1/3 cup honey
1/3 cup soy milk
1 1/4 cups fresh or canned pumpkin puree
1 egg
1 teaspoon vanilla extract
1 cup chopped walnuts

-Preheat oven to 350°F. Grease an 8-inch loaf pan with canola oil cooking spray and set aside.

-In a large bowl, whisk together flour, oat bran, pumpkin pie spice, baking powder, baking soda and salt. In a second large bowl, combine sugar, oil, honey, milk, pumpkin, egg and vanilla. Add this mixture to flour mixture and stir until just combined. Fold in walnuts.

-Pour batter into prepared loaf pan and bake until cooked through and a toothpick inserted in the middle comes out clean, about 1 hour. Cool for 15 minutes on a wire rack then remove from pan and set aside to let cool completely.

Edible Magazine - Celebrating Local Foods - Season by Season

I've been a big fan of Edible Magazines for quite some time now.  I want to make sure you all know about this wonderful publication and find one of these quarterly gems in your area.  I try to at least read the Hawaii & San Diego magazines as they come out.  You can frequently find them at health food stores, restaurants, farms, as well as farmers markets.  For more info visit their website.

Here's a quick blurb from the Fall 2010 Hawaii Letters of Aloha .  A good reminder for us all.

Edible Hawaiian Islands is all about food. But is also (and just as importantly) about supporting the building of a deep local economy using local food as the driver. Think about it:
  • When you hand the Starbucks clerk a $5 bill, say good-bye. It’s on its way to Seattle. When you hand a locally owned coffee shop your money, a much higher portion of that re-circulates in the Hawaiian economy.
  • When you choose the big brands, you are enriching corporations and their shareholders. When you select local products— especially at locally owned food stores—you are creating local jobs.
  • When you purchase directly from the farmers market or farm stand, you are reducing our dependence on foreign oil and chemically addicted industrial agricultural corporations…and you are building community as you meet and establish ongoing relationships with those local vendors.
  • When you dine at one of our many independent restaurants—especially those who source local food—you are supporting the entire local food and supply chain.
  • When you dine at chain restaurants, you are likely sending your dollars to some remote location for food and supplies that have traveled back and forth across the globe.
TAKE THE EDIBLE CHALLENGE: For the next week, use cash for all your food and restaurant purchases. Don’t use a discount card. As you hand over your hard earned money, think about: WHO are you handing it to? WHERE is it going? HOW MUCH of it will stay in Hawai‘i, re-circulating and building a vibrant, deep local economy?

Sticky Buns (Yummy, so delicious and super easy no kneed) !!!!

From King Arthur Flour (I'm a big fan), to watch video of process click here
I am SUCH a big fan of sticky buns!  The process (with all the rising) takes a bit of time but they really are so easy to make and they come out SOOOO delicious.  The dough for this recipe makes 24 but the filling and topping only makes 8, so if you wanna make them all at once, just triple each section (other than the dough).  If you wanna save the dough you can keep it in fridge for a few days or store in freezer


  • 6 3/4 cups or 7 3/4 cups Unbleached All Purpose Flour
  • 1 tablespoon + 1/2 teaspoon salt
  • 1 1/2 tablespoons instant yeast
  • 1 3/4 cups lukewarm water
  • 4 large eggs
  • 1/2 cup honey
  • 1/2 cup melted butter or vegetable oil
  • *See step #1, below.


  • 2/3 cup granulated sugar and 1 tablespoon ground cinnamon


  • 3 tablespoons butter, melted
  • 2 tablespoons maple syrup, honey, or corn syrup, light or dark (I like Maple Syrup the best, you can taste slight honey flavor if you use honey, but still so good!
  • 1/3 cup + 3 tbspn brown sugar
  • 2/3 cup pecan halves or coarsely chopped pecans


1) The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 3/4 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 3/4 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 33 ounces.
2) To make the dough: Combine all of the dough ingredients, in the order written, in a very large bowl (at least 6 quarts). Stir to make a sticky dough. You can do this in a stand mixer and then transfer to a larger bowl; or simply use a big bowl and spoon (or dough whisk).
3) Cover the bowl, and let the dough rise for 2 hours at cool room temperature.
4) Refrigerate the dough for at least several hours, to chill it and make it easier to work with. It can be refrigerated for up to 3 days before using. 
5)When you're ready to make sticky buns, make the filling.  Set aside.

6) To make the topping: Spread the melted butter and syrup (or honey) in a lightly greased 9" round cake pan. Sprinkle the sugar(s) atop the butter, then scatter the nuts atop the sugar(s). Set aside.

7) To make sticky buns: Spray your hand with non-stick vegetable oil spray, and dip it into the dough in the bucket. Pinch off/pull out 1/3 of the dough; this is about the size of a large softball or a large grapefruit.n Place the remaining dough back in the refrigerator, to use another time. Or wrap and store in the freezer. This dough recipe is enough to make three 8" or 9" round pans of sticky buns.
8) Transfer the dough to a floured work surface, and rol1 it into a rectangle approximately 15" x 10".
9) Spread the filling over the dough, leaving a narrow margin around the edges uncovered.
10) Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.
11) Cut the log into 8 pieces.

12) Space the buns in the pan. Lightly press each down till they're touching one another.
13) Cover the pan, and allow the buns to rise till they're quite puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 350°F.
14) Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown.
15) Remove the pan from the oven, and turn it over onto a piece of parchment, or onto a cooling rack set over a piece of parchment or waxed paper (to catch any drips).
16) Lift off the pan, and scrape any nuts or sugar in the pan onto the buns.
17) Serve immediately, or let the buns cool a bit. Wrap any leftovers securely, and store at room temperature.
Yield: 8 sticky buns.

Ginger Tea!

So, this might be a little goofy to actually put a recipe for ginger tea, but it is perfection in a cup!  It is one of the easiest things ever to make and there isn't really a "recipe" but I figure if I put it up, maybe you'll all think to make it more often.  It is one of my very favorite things to make and drink.  I swear, when I am not feeling well, it fixes just about any ailment and always makes me smile!  Enjoy...and here's to better health and happiness :)

1. Add a bunch of thin slices of ginger to water in a small saucepan (the more you use the more spicy it gets), and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
2. Strain out ginger slices and discard, Stir in honey a bit of honey if you like, and serve (hot or iced).

Pumpkin Bread

The Joy of Cooking
Everything should be at room temperature.  Position a rack in the lower third of the oven, preheat to 350.  Grease a 9x5 inch (8 cup) loaf pan.

Whisk together thoroughly:
1 1/2 cups all purpose flour
1 1/2 tspns ground cinnamon
1 tspn baking soda
1 tspn salt
1 tspn ground ginger
1/2 tspn ground nutmeg
1/4 tspn ground cloves
1/4 tspn baking powder

Combine in another bowl:
1/3 cup water or milk
1/4 tspn vanilla

In a large bowl, beat until creamy, about 30 seconds:
6 tbsn unsalted butter

Gradually add and beat on high speed until lightened in color and textrue, 3 to 4 minutes:
1 1/3 cups sugar, or 1 cup sugar plus 1/3 cup packed light or dark brown sugar

Beat in 1 at a time:
2 large eggs

Add and beat on low speed just until blended:
1 cup pumpkin puree

Add the flour mixture in 3 parts, alternating with milk mixture in 2 parts, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary.  Fold in:
1.2 cup coarsely chopped walnuts or pecans
1/3 cup raisins or chopped dates

Scrape the batter into the pan and spread evenly.  Bake until a toothpick inserted in the center comes out clean, about 1 hour.  Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Rosemary Herb Bread


  • 1 cup water
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon Italian seasoning (or sometimes i just use oregano and or dill seeds)
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon fresh rosemary
  • 2 1/2 cups bread flour (I normally use 1/2 whole wheat and 1/2 white)
  • 1 1/2 teaspoons active dry yeast


  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle, large loaf, light crust; press Start. 
  2. When it's about to start baking you can sprinkle the top with seeds

Veggie Lasagna

Oil for the pan
Lasagna noodles, 1 box, I use no bake ones
1 lb spinach, chopped thin, remove big stems
2 lbs (4 cups) ricotta
4 lg garlic cloves
Pesto, my favorite part, shocking!
1/2 tspn salt
Eggplant, cooked till soft, first
Fresh black pepper
3/4 cup Parmesan
1/3 cup toasted pine nuts
1 lb mozzerella
2 jars marinara sauce

Oven 350 degrees

mix the spinach (remove excess water), ricotta, pesto, garlic, salt, pepper, 1/2 cup parmesan, nuts, eggplant.
-Olive oil, sauce, noodles
-Veggie/Cheese mixture
-Sauce, noodles, cheese etc.
-final noodle layer, sauce, top with the rest of the parmesan
Bake 50 minutes
Top with fresh basil crumbles

White Bean & Veggie Summer Salad

White Bean and Summer Salad

1 (15-ounce can) cannellini beans, drained and rinsed
1 tomato, chopped
1/2 cup cucumbers, chopped
1 red bell pepper, finely chopped
1/4 cup red onion, chopped
2 tablespoons balsamic vinegar
4 tablespoons olive oil
2 tablespoons fresh basil, chopped
Salt and pepper to taste

How to Make It:
In a large bowl, add the beans, tomato, cucumbers, bell pepper, and onion; lightly stir together.  In a small bowl, whisk together the balsamic vinegar and olive oil until well combined.  Add the dressing to the beans and veggies and stir well to incorporate all the dressing.  Add the basil and season with salt and pepper to taste.

Polenta lasagna with creamy mushroom sauce

From Veg times
  • 1 medium-size onion, halved and thinly sliced crosswise (1 cup)
  • 8 oz. button mushrooms, sliced
  • 8 oz. shiitake mushrooms, stems removed and caps thinly sliced
  • 2 cloves garlic, minced (about 2 tsp.)
  • 3/4 cup plus 2 Tbs. low-fat milk
  • 2 Tbs. cornstarch
  • 1/4 cup reduced-fat cream cheese, softened
  • 1/4 cup dry white wine or low-sodium vegetable broth
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 tsp. ground nutmeg
  • 2 17-oz. tubes polenta, cut into 1/2-inch slices (or cook your own)
  • 1/2 cup grated Parmesan cheese
  1. Preheat oven to 375F. Cook onion in large nonstick skillet coated with cooking spray over medium-high heat 3 minutes, stirring often. Add all mushrooms and garlic; cook, stirring often, 3 to 4 minutes, or until onion is tender. Add 3/4 cup milk, and bring to a simmer, stirring occasionally.
  2. Mix cornstarch with remaining 2 Tbs. milk, and stir into mushroom mixture. Add cream cheese and wine, and cook, stirring often, 1 to 2 minutes, or until smooth and blended. Remove from heat. Add salt, pepper and nutmeg.
  3. Coat 10x10-inch baking dish with cooking spray. Spread 3 Tbs. mushroom sauce in bottom of dish. Layer 1/3 of polenta slices over sauce. Sprinkle 1/4 cup Parmesan cheese over polenta. Top with half of remaining mushroom sauce. Layer with 1/3 of polenta slices and remaining sauce, and top with remaining polenta.
  4. Bake, uncovered, 35 to 40 minutes, or until bubbly. Sprinkle lasagna with remaining 1/4 cup Parmesan. Broil 3 to 5 minutes, or until cheese is lightly browned. Remove from heat. Cover loosely with foil, and let stand 10 minutes before serving.

Asparagus pesto lasagna

1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs. pesto*, or more to taste
2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
1 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
1 clove garlic, minced (about 1 tsp.)
16 no-cook lasagna noodles (9 oz.)
2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

1. Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
3. Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

Tagliatelle with Garlic and Toasted Walnuts

  • 1/2 cup extra virgin olive oil
  • 2 Tbs. butter (optional)
  • 6 cloves garlic, minced (more if you want)
  • 1 cup finely chopped fresh parsley
  • Sun dried tomatoes
  • 1 cup chopped toasted walnuts plus 4 or 5 whole for garnish
  • 1 1/4 lb. dried tagliatelle
  • 1 cup grated Parmigiano-Reggiano
  • Sea salt and freshly ground black pepper to taste
  1. Warm olive oil (try to use a good quality) and butter  in medium-sized skillet over medium-low heat. Add garlic, and cook slowly until garlic is fragrant and just starting to turn golden, about 10 minutes. Stir in parsley and toasted walnuts (toast prior), and keep warm over very low heat.
  2. Bring large pot of lightly salted water to a boil. Place tagliatelle into water, and cook according to package directions. Drain, and toss pasta gently with warmed olive oil mixture.
  3. Add Parmigiano-Reggiano, salt and generous grindings of black pepper, and toss until strands are well coated.
 Very simple meal, you can of course add more to make more complex (veggies, mushrooms, more herbs).  In such a simple meal, it's important to use good quality ingredients (i.e. olive oil, cheese etc).

Summer Quinoa Salad

1 1/2 cups quinoa
1/2 cup pine nuts
1 large cucumber, peeled and finely diced
3  tomatoes, finely diced (3/4 cup)
1/2 small red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup olive oil
feta cheese
3 Tbs. lemon juice
2 tsp. grated lemon zest

1. Bring 2 qt. salted water to a boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small "tails" bloom from grains.
2. Preheat oven to 400°F. Spread pine nuts on baking sheet, and toast 3 to 4 minutes, or until lightly browned. Cool, then transfer to large serving bowl.
3. Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper, if desired.

Tofu Dill Dip

    1 block tofu (silken best)
    2 tablespoon fresh dill
    few tablespoons of olive oil
    1/4 cup lemon juice
    1 tablespoon balsamic vinegar
    2-4 clove garlic (raw or sauteed)
    2-4 tablespoon finely minced onion

Put all ingredients into blender and blend well. Add oil/lemon juice until it is desired consistency. Let sit for flavors to blend.

Great dip for veggies/crackers/bread, spread for sandwiches, topping on potatoes, with salad etc.  Uber easy to make and yummmmy.

Last night for dinner I spread this delicious dip in a pita pocket, added fresh and spicy arugula, cucumbers, yellow bell peppers, and tomatoes from the garden, soooo delicious.

Gingered Green Beans with Hijiki

From Alicia Silverstone's "The Kind Diet"

1/2 cup dried hijiki
1 tbspn shoyu
2 tbspn olive oil
1/2 cup onion, halved and sliced
1 tbspn finely chopped garlic
pinch of fine sea salt
2 cups fresh green beans
juice from 2 tablespoons grated ginger

Place hijiki in a small bowl, and cover with water.  Soak for 30 minutes, then drain and rinse.

Combine the hijiki with the shoyu and water to almost cover in a saucepan.  Cook, uncovered, over medium heat until the water has nearly evaporated, about 30-40 minutes.

While the hijiki cooks, heat the oil in a skilled over med-high heat.  Add the onion, garlic, and salt and saute for about 4 minutes, or until translucent.  Cut the tips from the green beans, and add to the onions.  Cover and cook until the green beans are tender-crisp, about 3-5 minutes.  Add the hijiki and ginger juice.  Mix well, and cook for 1-2 minutes longer to marry the flavors, serve.

Orzo with Spinach & Feta - Quick, easy & yummy

Orzo with Spinach and Feta
Serves 4
  • 1/2 pound orzo
  • 1 pound spinach, trimmed and chopped
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper
  • Optional additions: pine nuts, basil, mint, red onion, black olives
1. Cook the orzo according to directions on package.

2. During the last minute of cooking time, stir in the spinach. Once the spinach wilts, drain the orzo and spinach, and place them in a large bowl.

3. Add feta, lemon juice and olive oil. Toss. Season with salt and pepper.

Instant Tamale Pie

from “Moosewood Restaurant New Classics” (Moosewood Cookbooks...definitely one of my favs)
Serves 4
  • 1 15-ounce can pinto beans with liquid
  • 1/2 cup fresh or frozen corn kernels
  • 1/2 cup salsa
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 12 ounces prepared polenta (preferably the cheddar-jalapeƱo variety)
  • 3 tablespoons chopped fresh cilantro (optional)
  • 1 cup grated sharp Cheddar cheese
1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside.

2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside.

3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese.

4. Cover and bake for 15 minutes, and then uncover and bake for15 minutes more, until the beans are bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before serving.

Moosewood recommends serving this with chips, guacamole and a garden salad.

Lentil Salad - Alice Waters (oh how i love thee!)

Alice Waters’ “The Art of Simple Food”
Serves 4
  • 1 cup lentils
  • 1 tablespoon red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup thinly sliced scallions or 3 tablespoons finely diced shallot
  • 3 tablespoon chopped parsley
1. Sort and rinse lentils. Place them in a large saucepan, cover them with water by 3 inches, and bring to a boil. Turn down to a simmer, and cook until tender, about 30 minutes. Drain, and reserve 1/2 cup cooking liquid.

2. Transfer the lentils to a large bowl, and toss them with vinegar, salt and pepper. Let it sit for 5 minutes. Taste and add more salt and vinegar, if needed.

3. Add olive oil, scallions or shallot, and parsley. Stir to combine. If the lentils seem dry, add some of the reserved cooking liquid.

•1/2 diced cucumber
•1 or 2 seeded tomatoes, diced
•Dice 1/4 cup each carrot, celery and onion. Cook until tender in a couple spoonfuls of olive oil. Cool and stir into salad instead of scallions.
•Garnish with 1/2 cup crumbled goat or feta cheese.
•Toast and crush 1/2 teaspoon cumin seeds, and add to salad. Replace parsley with cilantro.
•Dice 1/4 cup sweet peppers, season with salt, and let stand to soften. Stir in with scallions or shallots.