How often do you shop for groceries? Having spent eight years in the retail grocery business, I can tell you some people shop everyday! Consumers will use the “weekly mailer” to compare features; others buy fresh produce twice a week because of limited space. My refrigerator contains a limited but a variety of ingredients that makes cooking versatile yet enjoyable.

For Example:

These ingredients give me a base to create some inexpensive dishes. They can be combined to add more flavor and color to several recipes. Some of us worry about “losing quality”, but you simply make a nourishing fruit shake and vegetables can always be used to make a stock.

What’s in you’re your refrigerator?

This weekend I am hosting a small get together and thought I’d share my contribution to the night of gastronomic adventure. This recipe yields about 20 servings and is a “teaser” for the guest to sample. I’m using Lentils and top this healthy salad with a piece of grilled chicken breast marinated in some fresh chopped lavender, mint and minced garlic. The breast is sliced thin and I place it on top of the salad, using small plates. My guests are able to pick up a dish as they like and it lets me be a part of the party. We spilt up responsibilities, sometime choose a theme and have a great time catching up, networking or just eating and drinking.
Since most guests ask for the recipe I always have some copied, for the taking. It’s easier than explaining it 6 times over! It’s also convenient for them to write down a few ideas, when they try it at home.

Lentil Salad

(I always have some green lentils in the pantry)

Best to follow directions on the bag-( use 1 ½ cups dry lentils)but reduce the time by 5 minutes, and don’t let them constantly boil, simmer is the key. It helps them keep their shape. Letting them soak also reduces the cooking time considerably. Remember its all about presentation!

For the vinaigrette, if you have a substitution from the procedure, already a favorite and prepared on hand, use it. This recipe with its crunchy vegetable texture can be prepared a day in advance for maximum flavor.

Lentil Salad

Ingredients:

• Cooked lentils cooled
• 1 c. celery, diced fine
• 1/2 cup red pepper, diced fine
• 1/2 cup green pepper, diced fine
• 1/2 cup yellow pepper, diced fine
• 1/2 cup red onion, chopped fine
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt and ground black pepper, each
• 1/4 cup red wine vinegar
• 2 Tablespoons olive oil or extra virgin style

Procedure:

1. Combine the first seven ingredients in a glass bowl.
2. Add the salt and pepper, toss gently to combine ingredients.
3. Mix or blend the vinegar with the oil to come together, and pour over the salad ingredients.
4. Chill at least 1 hour, intended for the flavors to really come out.
5. This will last about four days refrigerated. So make extra for lunch or dinner and enjoy.

If you have any questions or you created your own variation let us know. I think you see most of these ingredients we had on hand from our “on hand vegetable guide” reference.

Thanks & ciao

~ Bernard