1/2 cup French (small) green lentils 2 cups water 3/4 teaspoon salt 6 tablespoons extra-virgin olive oil 1 large onion, finely chopped (2 cups) 1/4 teaspoon black pepper 3/4 pound kale (preferably Tuscan; sometimes labeled “lacinato”) 3/4 pound dried short Read on!
Adapted from Tender v. 1, by Nigel Slater. The Tzatsiki sauce is also excellent on grilled lamb & chicken! 2 cups cooked chickpeas, drained 2 cloves garlic 1 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. paprika 1 egg Read on!
For lemon oil 1/2 cup neutral vegetable oil (I like grapeseed) 1/2 teaspoon turmeric 1 tablespoon finely grated fresh lemon zest (from 2 lemons, grated with a rasplike Microplane zester) For carrot orange sauce 1 c. fresh carrot juice 1 Read on!
For risotto: 6 cups chicken stock 2 cups hot water 3/4 stick unsalted butter, divided 1 medium onion, finely chopped (1 cup) 3 garlic cloves, finely chopped 1 pound Arborio rice (2 1/2 cups) 2/3 cup dry white wine 1/2 Read on!