Maria Rickert Hong April 10, 2013

Lentil Salad with Lemon-Rosemary Vinaigrette

This easy-to-prepare lentil salad works nicely as a main salad or side dish. It’s GAPS and SCD-legal.

Serves: 8

Prep time: 10 minutes

Cook time: 45 minutes

Source: Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking

Ingredients

For the vinaigrette:

2 large lemons, freshly squeezed and zested
1 tablespoon fresh rosemary (minced)
2 pinches sea salt
1/2 cup extra-virgin olive oil

For the lentils:

3 cups carrots (peeled and coarsely chopped)
1 bunch asparagus
2 large shallots (cut lengthwise into thin wedges)
2 tablespoons ghee or coconut oil (melted; if you want a dairy-free version, use either ghee or coconut oil)
sea salt (to taste)
freshly ground black pepper (to taste)
1-1/2 cup French lentils (small greenish/black)
1 bay leaf
1 clove garlic (crushed flat but left whole)

Directions

For the vinaigrette:

In a bowl, whisk together the lemon juice, rosemary and 1 teaspoon sea salt. Slowly drizzle in the olive oil, whisking constantly until emulsified. Let stand at room temperature while you make the salad.

For the lentils:

Preheat the oven to 350F. Add the carrots, asparagus and shallots to a baking dish and drizzle with melted ghee or coconut oil and toss to coat. Season with 1/2 teaspoon sea salt and a grinding of pepper. Spread out into a single layer. Roast until browned in spots and tender but not mushy, about 30 minutes. Remove from the oven and tent loosely with aluminum foil to keep warm.

Meanwhile, in a saucepan, combine the lentils, bay leaf, garlic, and 4 cups of water and bring to a boil over a medium-high heat. Reduce the heat to medium-low, cover, and cook at a gentle simmer until the lentils are almost tender, but still slightly undercooked, 12-15 minutes. Stir in 3/4 teaspoon salt, recover and cook until the lentils are tender but still hold their shape, about 10 minutes longer. Drain the lentils in a colander placed in the sink. Discard the bay leaf and the garlic.

Transfer lentils to a large salad bowl and add the carrots and shallots. Pour the vinaigrette over the salad and toss gently to combine. Serve warm.

Ingredients

2 bunches dandelion greens
2 tablespoons olive oil
3 cloves garlic (minced)
1/4 cup hazelnuts, coarsely chopped (soaked overnight, rinsed and drained, then dehydrated)
1 tablespoon raw apple cider vinegar
2 teaspoons raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Wash greens, remove stems and chop into 3/4-inch pieces, then place greens in a large mixing bowl. Heat oil in a sauté pan on medium low, then add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, honey, salt and pepper, and pour the hot vinaigrette over the dandelion salad and toss well.

Ingredients

2 medium cucumbers (peeled and sliced into thin rounds)
4 pinches sea salt
1/2 cup dried wakame
1 large orange (zested and juiced)
1/2 cup fresh cilantro (minced)
1/4 cup scallions (chopped)
6 tablespoons raw apple cider vinegar
2 tablespoons coconut aminos
2 tablespoons raw, local honey

Directions

Place cucumbers and sea salt in a medium bowl. Rub the salt into the cucumbers until water starts to be released. Place a large plate on cucumbers; add a small weighted object on top of plate. Let “press” for 20 minutes.

Soak the wakame in a small bowl with enough water to cover for 10 minutes. Remove seaweed and chop roughly. Discard soaking water.

Place the pressed cucumbers, wakame, orange zest, cilantro and scallions into a bowl. Mix well.

In a small separate bowl, add the vinegar, orange juice, coconut aminos and honey. Stir well. Pour into seaweed salad. Stir well. Cover and marinate in refrigerator for 1/2 hour.

Ingredients

1/2 cup fresh parsley (minced)
4-5 scallions (chopped)
1/4 cup fresh mint leaves (minced)
1 large lemon, freshly squeezed
1/3 cup extra-virgin olive oil
2 cloves garlic (peeled and minced)
1/4 teaspoon sea salt (or to taste)
3 cups quinoa (cooked)
1 large cucumber (peeled, deseeded and diced)
1 large tomato (deseeded and diced)

Directions

In a food processor, puree parsley, scallions, mint, olive oil, garlic and sea salt.

In a large bowl, combine pureed mixture from the food processor with cooked quinoa, cucumber and tomato.

Ingredients

1 cup filtered water
2-3 large carrots (peeled and cut into thin strips)
1/2 head cauliflower (cut into small florets)
1/4 cup arame or hiziki (soaked)
1 large red bell pepper (deseeded and diced)
2″ piece of ginger (peeled and sliced thin)
1/4 bunch fresh cilantro (rinsed and chopped)
1/2 cup pine nuts (soaked overnight, rinsed and drained, then dehydrated)
2 tablespoons coconut aminos
1 clove garlic (peeled and minced)
2 tablespoons sweet white miso
1/3 cup toasted sesame oil
1/2-1 cup filtered water

Directions

Bring 1c. water to a boil and blanch carrots for 2-3 minutes. Remove with a slotted spoon and drain in a colander. Repeat blanching with cauliflower for 3-4 minutes and drain in a colander.

Add seaweed to the blanching water, cover and simmer for 10 minutes. Drain seaweed and combine in a mixing bowl with carrots, cauliflower and diced red pepper.

For the dressing:

Combine ginger, cilantro, pine nuts, coconut aminos, garlic, miso and sesame oil in a food processor. Slowly add water to achieve desired consistency.

Coat vegetables with dressing and serve.

Ingredients

1/2 cup dried arame or wakame (soaked)
1 cup filtered water
1 large red onion (diced)
1 large cucumber (peeled, deseeded and diced)
1/2 large red bell pepper (deseeded and diced)
1/2 bunch fresh mint (minced)
1/2 bunch cilantro (minced)
3 tablespoons flax or toasted sesame oil
1 large lemon (zested and juiced)
1 tablespoon raw, local honey
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

Bring water and seaweed to a boil. Cover and reduce heat to medium for 15 minutes. Remove seaweed and water.

In a large bowl, combine red onion, cucumber, red pepper and cooked arame.

In a separate bowl, whisk oil, lemon juice and zest, honey, sea salt and black pepper. Combine with other ingredients.

Marinate for 30-35 minutes or overnight in the refrigerator.

Add in mint and cilantro; serve the seaweed salad.

Ingredients

1 large cauliflower head
2-3 tablespoons ghee or coconut oil
1 small yellow onion (diced)
sea salt (to taste)
freshly ground black pepper (to taste)

Directions

In a food processor, pulse the raw cauliflower until it resembles grains of rice.

In a large saute’ pan, heat the ghee or coconut oil. Add the onion and saute’ until translucent. Add the processed cauliflower, salt and pepper and mix thoroughly with the onion. Cover the pan, add a few tablespoons of water, and continue to cook the mixture 5-10 minutes or until the cauliflower is softened.

For variations, add some of your favorite fresh herbs or spices.

Ingredients

2 cups Brussels sprouts (ends cut off)
1/2 teaspoon sea salt
1/2lb shelled chestnuts
1 cup homemade broth
1 tablespoon ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)

Directions

Pre-heat oven to 350 degrees.

In a medium-sized sauce pan boil 2 inches of filtered water. Add Brussels sprouts to boiling water with a pinch of sea salt. Boil for 5 minutes. Drain and add to a baking dish with chestnuts and stock.

Sprinkle oil and salt on top. Bake uncovered for 20 minutes.

Ingredients

1 large onion (peeled and cut into thin strips)
1 large burdock root (peeled and cut into thin strips)
1 large carrot (peeled and cut into thin strips)
1 tablespoon ghee or coconut oil
pinch sea salt
filtered water
fresh parsley (as garnish)

Directions

Heat fat in a skillet over medium heat. Add vegetables.

Sauté veggies together with a pinch of salt on medium heat for 5 minutes.

Add 1/2 inch of filtered water to the skillet, cover and simmer for 10-15 minutes on low heat.

Ingredients

2-3 medium apples
2-3 medium peaches or pears
1/3 cup filtered water
2 tablespoons maple syrup
1/2 cup raisins
1 medium lemon (zested and freshly squeezed)
1 teaspoon cinnamon (I prefer Celyon cinnamon)
1 cup walnuts or nuts of your choice (chopped)
1/2 teaspoon fresh ginger (peeled and minced)
2 tablespoons raw, local honey

Directions

Wash, core and chop fruit into slices or chunks.

Place in a large saucepan with 1/3 cup of water. Add the maple syrup and raisins.

Cook over medium heat, stirring occasionally, for 10 minutes.

Add zest, juice and cinnamon. Cook for another 10 minutes, until soft.

While fruit is cooking, place chopped nuts in a skillet over medium heat and toast, stirring often, for 5 minutes.

Drizzle honey over the nuts and add ginger but keep stirring because the honey can easily burn.

Top warm fruit with toasted nuts and enjoy the fruit compote!

Ingredients

For the vinaigrette:

For the lentils:

Directions

For the vinaigrette:

For the lentils:

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