Tag Archives: Barbecue Sauce

Corn, Lentil, and Tomato Salad

Posted on August 17, 2011 by Ashley| Leave a comment

Baby Tomatoes

I realized that I briefly mentioned a salad in the last Thursday Stash, but then never followed up about it!  For shame!

It may be three weeks late, but this recipe is definitely worth it.  You probably don’t remember, but I described this salad as “heartstopping,” and I was not exaggerating.  But the thing is, it definitely isn’t an intense recipe.  Instead, this salad relies on the quality of its ingredients.  I used my corn, basil, and tomatoes straight from the CSA box.  They were basically just out of the ground.

Juicy

That’s something I struggle with sometimes, actually.  Because I only get the CSA box every two weeks, I worry sometimes about evenly balancing everything.  I don’t want to cook everything up the first few days (although realistically, that’s never going to happen), but I also don’t want everything sitting around aging for the next two weeks.  If I was more organized I would make some meal plans… but let’s be real, that’s probably not going to happen.

So I’m really glad that this time I busted a move with the corn, basil, and tomatoes.  They deserved to be devoured immediately and they really made this salad into something special.  So here she is:

Salat

Corn, Lentil, and Tomato Salad
Recipe Type: Salad
Author: Ashley @ The Drunk Squash
Prep time: 3 mins
Cook time: 10 mins
Total time: 13 mins
Serves: 2
A simple salad that relies on the freshness of basic, yet flavorful ingredients.
Ingredients
  • 1 corn cob
  • 1 1/2 cups cherry tomatoes
  • handful of fresh basil
  • 1 cup cooked lentils
  • 2 tsp barbecue sauce
  • olive oil
  • salt
  • black pepper
  • thyme
Instructions
  1. Preheat oven to 400F.
  2. Cut the corn off the cob, and slice the tomatoes down their middles.
  3. Lay the corn and tomatoes in a pan or on a baking sheet and then drizzle with olive oil and sprinkle with salt, pepper, and thyme.
  4. Place the corn and tomatoes in the oven for about ten minutes.
  5. In the meantime, mix your lentils with the barbecue sauce (lentils can either be hot or cold).
  6. In a bowl, add the basil and lentils together.
  7. After ten minutes mix the corn and tomatoes along with the basil and lentil mixture and serve.
Notes

If you don’t have pre-cooked lentils, you can either add the time to cook some up or just leave them out of the recipe- personally I think they add an important nutty flavor though.

Salad

There’s something about that combination of sweetness and acidity (and even smokiness) that makes this recipe extremely gobble-up-able.  So get yourself some fresh vegetables (CSA box?  Farmer’s Market?  Straight from the farm?  The down-low on your local grocery store?) and try it :)

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Posted in CSA, Dinner, Lunch, Recipe, Ten-Minute Meal

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Loafin’ Around

Posted on May 29, 2011 by Ashley| 4 Comments

Mixin

Hello lovelies!  I hope everybody is having a nice weekend, enjoying some free time maybe?  I made my way down to my folks house and am taking advantage of the surprising sun down here in fogtown.  It’s been bright and lovely, and I have been riding my cruiser around town as much as possible.  Perfect Memorial Day weekend, if you ask me.

Fresh Onion

I just wanted to post a quick recipe.  It happens to be my newest favorite fill-er-up meal, as it’s full of goodness and keeps you really full afterwards.  I’m always looking for yummy foods that keep me full for a while- there’s nothing worse than eating and eating and eating and STILL being hungry… so dissatisfying.  But this, however, is not guilty of that offense.

Carrots

So basically it’s a lentil loaf recipe, but in practice it’s less “loaf-like” and more “spoon it up-like.”  It doesn’t stay as solid as a real loaf would, but I think it’s pretty damn perfect in wraps.  If you made patties and pan-fried them, you could have some great burgers too.

Loaf

Lentil Loaf
Ingredients:
-1 roasted carrot
-1 roasted beet
-1 fresh onion
-olive oil
-salt/pepper
-2 cups dry lentils
-2 tbsp wheat germ
-2 tbsp ground flax seed
-1 egg
-1/4 cup panko breadcrumbs
-1 tbsp worcestershire sauce
-2 tbsp barbecue sauce
-more salt and pepper to taste

Make it Happen:
1.  Put the lentils on the stove, cover with water, and simmer up.  You want to cook them for at least an hour so that they become very soft and can be mushed together easily.  When they’re done, strain them.
2.   Make sure carrot, beat, and diced onions are well covered in olive oil and a dash of salt and pepper.  Then put into an oven at 350F to roast.  They’re done when you can easily stick a fork in the beet and carrot.
3.  When lentils and veggies are ready,  mix strained lentils, veggies, wheat germ, flax seed, egg, panko, sauces, and salt and pepper in a big bowl.  You want everything to come together and become well intermingled.
4.  Grease a loaf pan and spoon the mixture in, then cook at 375F for about forty-five minutes or until it’s cooked through.

Leaf and Loaf

I found that the loaf, when cut, didn’t hold its shape well.  So instead of treating it like a slice of meatloaf, I used it as filling in collard green wraps.  These are super easy and deeeelish.  Basically you just spoon the lentil loaf into a big collard green leaf, drizzle with some barbecue sauce, and wrap it all up.  It’s filling and just plain tasty.

Wraps

So anyways, get back out there and enjoy this Memorial Day weekend!  Make some food for yourself, friends, family, whoever and say thanks for all you have… I know that’s what I’m going to be doing, for sure :)

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Posted in CSA, Dinner, Lunch, Recipe

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