I need to start this post by thanking everyone for the birthday wishes. That was certainly a crazy day, but I think it was the best birthday I have ever had. Waaaay better than the year I had my party at Funway and a giant squirrel on roller skates force fed me ice cream while I had brainfreeze. Also, I had a perm.
Anyway, I can’t believe I almost didn’t blog about it – I’m really glad I did because so many of you wrote me with acts of kindness that you had done that day. It’s like November 2nd became random act of kindness day, which was truly the best gift ever.
Back to the present. I went a liiiittle bit cookoo at the last farmer’s market. It was our last one! In an apparent effort to have farmer’s market dinners for the rest of the year, I went long on veggies. Like, super long. I do this kind of thing of all the time. Witness the last time I wanted everyone else to have fun; I “went long” on wine. But that is another story.
I had to find a recipe to use up all of my veggies before they went bad, so I found this recipe in Whole Living and adapted it to include a couple additional veggies that I lugged home from the market.
Butt-load of veggies with lentils, serves a small army.
-1 bunch carrots
-1 small bunch celery
-1 acorn squash
-1 red onion
-about 4 cups brussels sprouts
-2 large golden beets
-5 T olive oil
-1/2 c french green lentils
-1 head garlic (optional)
-4 t apple cider vinegar
-1 t mustard
Let’s do this:
Heat oven to 425. Start prepping your veggies: cut onion into wedges, half carrots lengthwise, slice squash and beets (see picture below), cut brussels sprouts in half, slice your celery, cut off the top of your garlic.
Arrange veggies on baking sheets and spray or drizzle 2 T of olive oil. If you are roasting garlic, pour about a teaspoon of oil over the exposed cloves. Roast for about 30 minutes, turning veggies once.
While veggies are roasting, cut your shallot in half and place lentils and shallot in a saucepan and cover with water by 2 inches. Bring to a boil and simmer covered for about 20-25 minutes. Drain the lentils, and throw out the shallot. Remove the garlic cloves from their steamy little pods and add to the lentils.
To make the dressing: Combine vinegar, mustard, and 3 T of olive oil in a small food processor or blender for about a minute until combined (if you don’t feel like getting your blender out, then just whisk together in a small bowl). Toss dressing with the lentils and top with your veggies.