Summer is ending. Boo. But fall is coming and we love fall. And not just for pumpkin lattes & scones, though they are pretty amazing. Ladies love boot & sweater season and who doesn’t love to go apple picking and apple cider doughnut eating?
But before we say adiós to summer, we still have some final summer veggies popping up in the garden and at farmers markets. Need a dish to bring to a BBQ this weekend? Nailed it! So here is to one last weekend at the beach or by the pool. Happy weekend!
2 c. cooked lentils*
1 tbsp. extra virgin olive oil
3 green onions, chopped
1/2 lb. purple (or not purple) potatoes, sliced
1/2 lb. romano beans or green beans, trimmed & chopped into 2″ slices
1 yellow squash, cut on a diagonal
1 red bell pepper, diced
8-10 cherry tomatoes, halved
1 tbsp. chopped thyme
1 tbsp. chopped parsley
1 tbsp. chopped oregano
2 tbsp. champagne or white wine vinegar
1 tsp. chili powder
salt and pepper
2 c. spinach or arugula
Optional: Herbs for garnish.
Heat olive oil in pan over medium heat. Toss in green onions. Add purple potatoes and cook for 5-6 minutes and cover. Add in beans and cook another 7-8 minutes. Then add squash. Then red pepper. Salt and pepper.
Combine lentils with herbs, vinegar, chili powder and S & P. Layer a bowl with spinach or arugula greens. Top with lentils. Top with sautéed veggies and herbs to garnish. Serve immediately or chill in the fridge for a perfect summer salad for your BBQ.
*To cook lentils, combine 2 c. lentils and 4 c. water in a pot. Bring to a quick simmer over medium heat and then reduce heat to a low simmer. Cook uncovered for 25 minutes. Add water as needed.
