French Lentil Vegetable Stew

Decadent. Rich. Epitome of being well nourished. As close to being transported to the French Countryside as you will get. Eat this soup when you need uplifting, hope, extra love or inspiration.

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Serve with a dry French Sauvignon and crusty bread.

Viva la France!

Homemade Granola Bars

There is something very special about homemade granola bars. Having control of the quality of ingredients is empowering and makes them that much more delicious. These will not disappoint and according to my husband, we can't go back to store bought brands anymore. You can adjust the sugar level if they are too sweet and these get even better the second day. Thanks Ina, for yet another family favorite!

2 cups Bob's Red Mill old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ (see note)
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates or prunes
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish (or cookie sheet) and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Note: Toast wheat germ on a baking sheet lined with parchment paper for 5 minutes at 350).

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Autumn Inspired Salad

This salad incorporates a perfect balance of autumn; crisp apples, toasted walnuts, maple syrup, oranges, and blue or Roquefort cheese. Inspired from Ina Garten's Cape Cod Chopped Salad. The dressing recipe is great on other salads as well and makes plenty for leftovers.

8 oz baby arugula
1 large Granny Smith apple, peeled and diced
1/2 cup toasted walnuts
1/2 cup dried cranberries
6 oz Maytag Blue Cheese or Rogue River Creamery Blue

For the dressing:
3 tbsp good apple cider vinegar
1 tsp grated orange zest
2 tbsp freshly squeezed orange juice
2 1/2 tsp Dijon mustard
2 tbsp pure maple syrup
Dash kosher salt
1/2 tsp freshly ground black pepper
2/3 cup good olive oil

In a large bowl, toss together the salad ingredients. In a separate blown whisk the first seven dressing ingredients (all ingredients except the olive oil). Slowly whisk in the oil.

Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 tsp salt and toss well. Serve immediately.

Pairs beautifully with crab cakes w/roasted red pepper aioli sauce

Remoulade Sauce

This Remoulade Sauce is an excellent option instead of traditional tarter sauce. It is delicious on pan fried oysters, as a sauce for grilled fish, or on Maryland Blue crab cakes. It comes from the master, Ina Garten.

1/2 cup good mayonnaise
2 tablespoons corchichons (specialty small tart pickles)
1 tsp coarse-grained mustard
1 tbps champagne or white wine vinegar
dash kosher salt
dash freshly ground black pepper

Place all of the ingredients in a food processor or blender and pulse several times until the pickles are finely chopped and all of the ingredients are well mixed but not pureed.

Roasted Red Pepper Aioli Sauce

One of our favorite quick week-night dinners is Oregon Shrimp or Crab Cakes from Whole Foods paired with a great sauce and salad. They use only MSC certified fish so they are delicious and sustainably raised. Many specialty grocers carry other versions as well. They key for any crab cakes is the sauce and this Dunn family original is fantastic.

3/4 cup good mayonnaise
12oz jar roasted red bell peppers
2 tbsp dijon mustard
1/2 - 1 tsp Secret Aardvark habanero hot sauce (plus more to taste)
1 tbsp freshly squeezed lemon juice
Dash Salt
Dash Pepper

Add all ingredients in a blender then mix until well blended. Start here as you can always adjust seasonings to taste later. Aardvark sauce is sold in many specialty markets near the sauces. We make our sauce on the mild-medium spectrum then let guests add more if they prefer more heat. You can also use freshly roasted peppers and start with 1 1/2 cups then adjust to taste.

Pairs extraordinarily well with a dry reisling or chardonnay. Gin & Tonics are great too!