|Open-faced toasted avocado sandwich with honey and Parmesan|
Open-faced Toasted Avocado Sandwich
1 slice of good quality bread
1/2 avocado, cut into slices to fit the bread
1-2 tablespoons freshly grated Parmesan cheese
1 teaspoon honey
salt and pepper to taste
Arrange the avocado slices on the bread. If you have a large avocado, you might use less than one half. Sprinkle the Parmesan cheese to cover the avocado and drizzle the honey all over. Sprinkle a little salt and pepper on top. Toast in a toaster oven for about a minute (maybe two) until the cheese is nicely browned. Voila! Serves one.
|French Lentil Salad with Rhubarb & Honey|
In this recipe, I used black "beluga" lentils. French (Puy) lentils would also be good. Both are smaller than brown lentils and hold their shape well for a salad. Brown lentils will still work. If you use them, watch them carefully while boiling to be sure they don't get too mushy. Rhubarb is now ready in the garden and I tossed a few stalks into this salad. I hope to post some other rhubarb recipes soon.
2 cups lentils
5 cups water
1 bay leaf
1 tablespoon olive oil
1 large onion, cut in 1/4 inch dice
1/2 teaspoon kosher salt
3 stalks celery, cut in 1/4 inch dice
3 medium carrots, cut in 1/4 inch coins
3 rhubarb stalks, minced
1 head of garlic (about 4 or 5 cloves), each clove thinly sliced
another pinch of salt
3 tablespoons red wine vinegar
1-2 tablespoons honey
1/2 cup olive oil
2-3 tablespoons chopped fresh parsley (if you have it)
1-2 avocados, sliced (for garnish)
salt and pepper to taste
Place the lentils in a large sauce pan, add the water and bay leaf and bring to a boil over high heat. Once the water starts boiling, turn the heat down a bit to keep a steady simmer going. Boil the lentils until they are just done--about 15-20 minutes, checking regularly after about 10 minutes. The lentils should be soft yet firm--no crunchy bite, but still holding together (kind of like "al dente").
While the lentils are boiling, heat the 1 tablespoon of olive oil in a large saute or frying pan over medium high heat and add the onions. Sprinkle with 1/2 teaspoon kosher salt. As the onions begin to soften, add the celery, carrots and rhubarb, stirring well to coat with oil. At this point, you might need to turn the heat to medium to keep the vegetables from burning. When the celery, carrots, and rhubarb begin to soften and give off some juices (about 5 minutes or so), add the garlic and another sprinkling of salt. Stir to distribute and continue cooking for another five minutes or so until the juices evaporate, the vegetables are tender (but still a bit crisp). Remove from heat and set aside.
Make the dressing: Combine the vinegar and honey. Drizzle in the olive oil while whisking to emulsify.
When the lentils are done, drain them well and place in a large bowl. Add the cooked vegetables and toss. Pour the dressing over all, gently tossing to distribute it well. Taste the salad to see if it needs more salt and add if needed along with about 1/2 teaspoon cracked black pepper. If serving right away, sprinkle parsley on top--but hold off if you're waiting for the lentils to cool to room temperature (or to be chilled in the fridge).
To serve, cut an avocado into thin slices. Place one serving of the salad in a bowl and garnish with avocado slices. Sprinkle a little more salt and pepper on top.
Can be served hot, room temperature, or chilled. Makes about 8 servings.