Lemony Lentils with Asparagus and Za'atar

There are some ingredients that just sit and sit in our kitchen. We've had packages of dried beans and triticale berries that have been tucked away for months... ok, years. The same can be said for lentils. I just never think to do anything with them. It's not the first thing I reach for. But once in a while I consider all the wonderful things I can do with those neglected items and something magical comes to fruition. 

It's been a delight to have asparagus back in our lives. I really missed those vibrant green stalks and was thrilled when our food coop offered them as part of their bulk selection. They've been on top of every salad, every pasta dish, and, now, these lentils. A zingy lemon dressing and a sprinkle of za'atar give it depth and brightness, all the things you want in a side paired with grilled fish, meat, and vegetables. 

All of this has inspired me to bust out the triticale berries and they're now soaking in a bowl on the counter. It'll become a salad/side dish to bring to the Cape this weekend. I've learned it's best to prepare big batches of food in advance, to limit the amount of kitchen time. I have more important things to do. Hammocks to lay in. Gin and tonics to drink. #priorities

I've been distracted these last few weeks with photography projects (all good stuff, but, you know, I could use a little vacation right now), so I forgot to share this interview I did over on Food52. I talk all about the things that inspire me and my love for salads.  

Lemony Lentils with Asparagus and Za'atar

Yield
6-8 servings

Ingredients
1.5 cups lentils
4.5 cups water
1/2 yellow onion, diced
2 large carrots, peeled and diced
Kosher salt
1/2 lb asparagus, trimmed and stalks cut into 3/4 inch pieces
Olive oil
1 teaspoon za'atar
Zest and juice of 1 lemon
1/2 teaspoon chopped rosemary

Directions
1. Place the lentils, onion and carrot to a pot. Cover with water by 1 inch. Bring to a boil, and then reduce to a simmer. Cook for 10-15 minutes, until lentils are tender. Drain the lentils and vegetables in a colander and set aside.

2. Heat 1 tablespoon of olive oil over medium-high heat. Add asparagus and cook for 3-5 minutes. Season with salt, to taste.

3. In a serving bowl, whisk together 3 tablespoons olive oil, the lemon juice, chopped rosemary, and 1/4 teaspoon salt. Transfer the lentils and vegetables to the dressing and toss to combine. Sprinkle with cooked asparagus, za'atar, lemon zest, and some kosher salt. 

Cherry Mind Eraser

We eat copious amounts of cherries over the summer. Bags and bags of them. There's always a full bowl on the table at the Cape and that's what we snack on throughout the day. But as much as I adore them, I so rarely cook with cherries. They just never last long enough to do anything with them. Which may have been why I was set on using them for this cocktail. Just a way to mix things up and play with an ingredient I don't utilize enough. 

The cherry-coffee pairing isn't one I see very often, but that rich, dark fruit along with the vanilla/caramel notes in the Kahlúa® were meant for each other, as evidenced by this Cherry Mind Eraser (you can get the ingredients over at Drizly). What I didn't expect was how it'd taste almost exactly like cherry cola. But that's pretty much what it is. A boozy cherry cola, making it the perfect porch sipper. I've loved all of the recipes I've created using Kahlúa®, but this Cherry Mind Eraser is the one I've been most excited to share with everyone and the drink I plan on preparing for guests all summer long. 

This is my third creation featuring Kahlúa® and I think each one was quite different. While the Mind Eraser is definitely for warmer months, the Kicking Bull and Coconut Milk White Russian feel a bit more suited for cooler weather. 

To try your hand at making a Cherry Mind Eraser head over to my recipe page on Drizly to get your cocktail ingredients! (There's a code for free delivery just for you! Just use "KahluaBOS" when you checkout.)

Disclosure: This post was sponsored by Kahlúa®. All opinions expressed here are my own. Also, please drink responsibly.

Cherry Mind Eraser

Yield
1 drink

Special tool
Cherry pitter

Ingredients
For the cocktail
1 part Kahlúa®
1 part vodka
1/4 part cherry syrup (see recipe below)
1 part soda water

For the cherry syrup
1.5 cups fresh cherries, pitted
2 teaspoons lemon juice
1/4 cup sugar
3/4 cup water

Directions
To make the cocktail
1. Fill rocks glass with ice.
2. Add Kahlua and vodka.
3. Add cherry syrup.
4. Top with soda water.

To make the cherry syrup
1. Place the cherries and sugar in a saucepan. Add water and lemon juice and stir to combine. 
2. Bring to a boil, and then reduce heat to medium. Cook for 12-15  minutes, being sure to smash the cherries with a wooden spoon (to release juices) and stir often.
3. Remove from heat and let cool. 
4. Strain liquid of cherries (be sure to save the cherries so you can snack on them later). 
5. Transfer syrup to an airtight container and refrigerate (will be good for a few weeks). 

Source: Adapted from the Mind Eraser recipe posted on the Kahlua® website. 

Beverage and prop styling by Catrine Kelty

Linguine with Mint Pesto and Corn

Finally, a sunny day. It was so gloomy last week and it definitely brought everyone's mood way down. On the plus side, the cloudy, slightly damp weather has produced some wonderful green grass. Our lawn has never looked so good. We spent last weekend on the Cape where we got to celebrate Derby Day with our neighbors (there was fried turkey and Mint Juleps) and Mother's Day with Eric's mom. We've both been busy and will continue to be over the next few weeks, so it was good that we took the time to spend a few days down there. 

I was surprised to see corn at the store the other day (maybe it's because it hasn't felt remotely like summer around here), but I didn't really question it. I can eat corn all the time and in July and August, that's pretty much the case. It adds a lovely sweetness to dishes (and I love the pop of color), so I think it goes especially well with pasta. This is a favorite way to serve it: dressed in pesto and topped with slivered almonds for a little texture. 

Linguine with Mint Pesto and Corn

Yield
4 servings

Ingredients
1 pound linguine
1/3 cup packed mint leaves
1/4 cup packed parsley leaves
2 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1 small onion, finely chopped
1/4 cup slivered almonds
3 tablespoons olive oil
Salt
3 ears uncooked corn

Directions
1. Bring a large pot of salted water to a boil. Following the instructions on the packaging, cook the pasta until al dente. 

2. In the bowl of a food processor, add the garlic and half of the slivered almonds and pulse until it has turned into a coarse paste. Add the mint, parsley, lemon juice, lemon zest, and olive oil and pulse until blended. 

3. Transfer to a bowl and season with salt, to taste.

4. Using a knife, shave corn kernels into a bowl.

5. Add remaining olive oil to a sauté pan set over medium-high heat. Add onion and cook for two minutes.  Add corn and season with salt. Cook for another two minutes. 

6. Transfer drained pasta to the pan with the corn and onion. Stir in pesto and toss to combine. Top with more slivered almonds.