Wonderful Recipes

Coarse salt and ground pepper 1 1/2 cups lentils 3/4 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons Dijon mustard 1 teaspoon dried tarragon 2 orange, red, or yellow (or a [...]

• Coarse salt and ground pepper
• 1 1/2 cups lentils
• 3/4 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon dried tarragon
• 2 orange, red, or yellow (or a mix) bell peppers, cut into 1/2-inch dices
• 4 scallions, thinly sliced

Directions

1. In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
2. Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

Asparagus and Crab Salad

• 1/2 pound cooked lump crab meat ( if you can’t tolerate crab substitute it for fish)
• 1/2 tablespoon rice wine
• 1 tablespoon soy sauce
• 1 1/2 teaspoons lemon juice
• 1 Thai chile, finely minced
• 1 green onion, minced
• 1 pound thin asparagus spears, trimmed and cut into 1-inch lengths
• 1/4 cup honey-roasted chopped nuts of your choice

Directions

1. Combine crabmeat, rice wine, soy sauce, lemon juice, chili, and green onion.
2. Blanch asparagus in a large saucepan of boiling salted water until bright green, about 1 minute. Drain and rinse with cold water until chilled.
3. Toss asparagus and crab meat mixture in a salad bowl. Top with nuts and serve.

These are two recipes are amazingly good and healthy. We have tried them in our house and have had much success!

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