Lentil & Summer Vegetable Salad

I cannot believe that it’s August, I feel like summer is flying by!  We’re trying to enjoy the the summer fruits and vegetables every single day.  There are many fresh tomatoes, zucchini’s and cucumbers in our fridge.

I’ve been trying to make easy salads that incorporate summer vegetables.  This is a salad which was not only nutritious, but also delicious (sorry, that’s so cheesy!).  But it’s true!  Definitely a keeper for a lunch salad.  It’s great with a slice of fresh bread or a pita.

Lentil & Summer Vegetable Salad
Adapted from: Fresh 365

1 cup of uncooked lentils
2 tomatoes, chopped
1/2 red onion, chopped
10 radishes, sliced
1-2 bell peppers, chopped (use colorful one’s)
1/2 cup cilantro, chopped
1 cup kalamata olives, sliced in half
1/4 cup capers, drained
1/4 cup olive oil
juice of 1 lemon
1 1/2 cups feta cheese, crumbled

Cook lentils in boiling water for about 20 minutes.  Drain, and add to a large bowl.  Add the tomatoes, red onion, radishes, bell peppers, cilantro, kalamata olives, capers, olive oil, lemon juice and feta cheese.  Toss all of the ingredients together before serving.

Fish and Vegetable Stew

We had this for dinner a couple of weeks ago, but it seems fitting to post it today.  In DC it’s gloomy and rainy this afternoon/evening, so some comfort food would be perfect.  Oftentimes during the summer I feel bad staying indoors when it’s so gorgeous out (yes, even when the humidity and temperature are high).  So today would be a perfect day to sit home, relax, watch a movie and eat some stew.

I think both of us were a little surprised how well this came out.  I’ve never made a soup out of fish, so this was a first.  But it’s nice and light- so even when it’s super hot out- it doesn’t feel like a heavy dinner.  And, in case you’re making this during the fall or winter months, you can eat some bread with this to make it a bit more filling.

Fish Stew
Inspired by: Easy Everyday: Simple Recipes

2 tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
1 jalapeño, chopped (optional)
1 red bell pepper, chopped
1 tsp dried thyme
1 small or 1/2 of a large fennel bulb, chopped
1/2 cup dry white wine
2 cups tomato juice
2 tbsp grated orange peel
juice of 1 orange
1 cup of water
about 1 lb of cod (or other white fish)
1 tsp salt
1 tsp pepper
1/4 cup parsley, chopped

Heat the olive oil in a pan.  Add the onion, garlic, jalapeño, red bell pepper, thyme and fennel for about 5 minutes, or until the vegetables are soft.  Then add the wine, heat it until it boils, and then simmer it uncovered until the liquid has reduced.

Then, add the tomato juice, orange peel, orange juice and 1 cup of water.  Turn up the heat once again, let it cook for about 10 minutes.  Lastly, add the fish and cook for another 5-10 minutes on low to medium heat.  Season with salt and pepper.  Finally, ladle the stew into soup bowls, and sprinkle with parsley.

Summer: Asparagus, Tuna & Bean Salad

Summer is here, and so are all lighter meals, which is the reason for this salad.  That, and I had a huge craving for tuna!

Summer is one of those seasons that blows by us, it always seems far too brief.  I remind myself to enjoy it- the outdoors, the warm weather (or humidity), the hot sun, and the long days.  It’s that time of the year when we allow some of our obligations to slip away a little (or put off for another day or two).  Instead, we spend it with our friends and family, outdoors.  Sometimes it’s those BBQ’s on our porches, or happy hours outside on gorgeous Thursday afternoons; other times it’s reading by a tree, or enjoy the sand between our toes at the beach.  Yes, that’s what summer is all about.  So keep reminding yourself to sip some cocktails with your friends, linger over a couple more pages in that book, stargaze, daydream or enjoy a nap in the sun.

Summer also brings amazing vegetables (and fruits) that we definitely need to take advantage of- asparagus being one of them.  So go to your farmer’s market, grab a bunch of asparagus, and throw together this salad.  The tuna can be exchanged for chicken (or none of the above).  Cannellini beans can also be substituted for something else that works for you.  Then, take that salad outside with a glass of wine, relax, and enjoy!  Don’t let summer slip away!

Asparagus, Tuna & Bean Salad
Adapted from: Cooking Light (April 2011)

1 bunch of asparagus (about 30), washed & cut into thirds
3 tbsp capers
1/4 cup parsley, chopped
2 tbsp apple cider vinegar
juice of 1 lemon
2 tbsp olive oil
2 tbsp butter, melted
pinch of salt
pinch of pepper
2 tomatoes, diced
1 (15 oz) can cannellini beans, rinsed & drained
1 head of bibb lettuce (feel free to use others)
1 (5 oz) can tuna, drained

Heat water in a small pot.  Once the water is boiling, steam the asparagus, covered, for about 3 minutes.  Drain and rinse with cold water, drain.

In a small bowl combine: capers, parsley, vinegar, lemon juice, olive oil, butter, salt and pepper.  Stir well until all of the ingredients are combined.

In a large bowl combine the asparagus, tomatoes, white beans and the juice mixture.  Chop up the lettuce into smaller pieces.  Add the vegetable and juice mixture on top.  Lastly, add pieces of the tuna over the salad.