I have been having so much fun cooking from this new cookbook, Lunch at the Shop. Not only are the recipes inventive but the photographs are sensational by the famous duo, Christopher Hirsheimer and Melissa Hamilton.
I made Lentils folded into Yogurt, Spinach and Basil that is a wonderful dip or sandwich spread. Also the sandwich of almond butter, sliced apple, fromager d’affinois (young brie) and Arugula. Both are delicious! Here is the lentil recipe.
1/2 c. pine nuts or walnuts, toasted and chopped
2 c. baby spinach
1 c. fresh basil
1 c. cooked lentils
2 T. flat leaf parsley, chopped
1 garlic clove, finely chopped
1 c. Greek yogurt
1/4 c. olive oil
salt and pepper to taste
Toast pine nuts in a saute pan until golden, about 5-7 minutes. Cool and chop. Tear the basil leaves into bite size pieces. Gently chop the baby spinach. Place lentils in a bowl and mix in spinach, basil, parsley and garlic. Zest lemon and squeeze in the strained juice. Fold in yogurt and slowly add the olive oil, stirring as you do to combine. Fold in the toasted nuts and season to taste with salt and pepper. Serve on top of lettuce as a salad or on toasted or grilled bread with some sliced Parmesan